以新型材料Mono Trap作为固相萃取整体捕集剂,提取3种木材(栗木、榉木和桂圆木)烟熏鲣鱼的挥发性成分,应用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对各挥发物进行检测;结合Enose技术、气相色谱-嗅闻技术(gas chromatography-olfactometry,GC-O)法和气味活性值(odor activity value,OAV)法分析进一步筛选关键气味物质。研究结果表明,桂圆木和榉木熏制品的整体香气轮廓相似,且榉木熏制品的风味均一性较好。通过OAV和气味强度值(odor intensity value,OIV)分析都可以看出,烟熏可以降低鲣鱼中的不愉快气味并且降低其挥发性醛类物质的含量。栗木熏制的鲣鱼烟熏味较明显,桂圆木熏制品风味更丰富,而榉木熏制品含氮类物质含量相对较高。不同材料烟熏鲣鱼得到的气味活性值相似。

New material Mono Trap as the solid phase extraction as the adsorption rods to extract the volatile components of skipjack tuna smoked with different smoking materials(chestnut wood,beech,longan wood),and then determined the volatile components of the smoked skipjack tuna by GC-MS(gas chromatography-mass spectrometry),E-Nose technology,GC-O(gas chromatography-olfactometry) and OAV(odor activity value) analysis were also used to further determine the key flavor compounds.The results showed that the whole aroma profiles of the products smoked with longan wood and beech are similar,and also the homogeneity of the flavor of the beech wood smoked products is better.According to OAV and OIV(odor intensity value) analysis,smoking can reduce the unpleasant smell of skipjack tuna and decrease the volatile components of aldehydes.Skipjack tuna smoked with chestnut wood has obvious smoked flavor,while that with longan wood has more abundant flavor and that with beech shows higher content of nitrogen-containing substances.The OAV of the skipjack tuna smoked with different smoking materials is similar.