食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 242 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036446

分析与检测

基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异

  • 张权 ,
  • 李金林 ,
  • 胡明明 ,
  • 彭斌 ,
  • 钟比真 ,
  • 涂宗财
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  • 1(江西师范大学 生命科学院,江西 南昌,330022)
    2(江西师范大学国家淡水鱼加工技术研发专业中心,江西 南昌,330022)
    3(南昌大学,食品科学与资源挖掘全国重点实验室, 江西 南昌,330047)
第一作者:硕士研究生(李金林教授与涂宗财教授为共同通信作者,E-mail:lijinlin405@126.com;Tuzc_mail@aliyun.com)

收稿日期: 2023-06-12

  修回日期: 2023-08-08

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金项目(32260604,32060557);江西省教育厅科学技术研究项目(GJJ210305,GJJ210337)

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Analysis of volatile flavor characteristics of seasoned crayfish based on electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry

  • ZHANG Quan ,
  • LI Jinlin ,
  • HU Mingming ,
  • PENG Bin ,
  • ZHONG Bizhen ,
  • TU Zongcai
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  • 1(College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-06-12

  Revised date: 2023-08-08

  Online published: 2024-06-11

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摘要

为探究调味小龙虾风味特征差异,该文以市售常见调味小龙虾为研究对象,采用电子鼻结合溶剂辅助风味蒸发-气相色谱-质谱联用(solvent-assisted flavor evaporation-gas chromatography-mass spectrometry,SAFE-GC-MS)技术对其挥发性风味成分进行分析。结果表明,电子鼻能够较好地区分不同调味小龙虾,W1W(对无机硫化物灵敏)、W1S(对甲基类灵敏)和W2W(对芳香成分、有机硫化物灵敏)是区分调味小龙虾风味的主要传感器。8个调味小龙虾样品中共检出127种挥发性风味物质,通过相对气味活度值(relative odor activity value,ROAV)法确定了15种关键风味物质和10种修饰性风味物质,其中麻辣小龙虾主要关键风味物质为芳樟醇、桉叶油醇、丁香酚和D-柠檬烯,十三香小龙虾主要关键风味物质主要为丁香酚、芳樟醇、桉叶油醇、壬醛和β-蒎烯,而蒜蓉小龙虾主要关键风味物质为2,4-二叔丁基苯酚、L-石竹烯、壬醛、苯乙醛、2-甲基-2-丁烯醛和二烯丙基硫醚等。该研究结果可为调味小龙虾风味统一、产品开发和生产提供理论参考。

关键词： 小龙虾; 电子鼻; 溶剂辅助风味蒸发-气相色谱-质谱联用; 挥发性风味物质; 相对气味活度值

本文引用格式

张权 , 李金林 , 胡明明 , 彭斌 , 钟比真 , 涂宗财 . 基于电子鼻和溶剂辅助风味蒸发-气相色谱-质谱联用技术分析调味小龙虾挥发性风味特征差异[J]. 食品与发酵工业, 2024 , 50(8) : 242 -252 . DOI: 10.13995/j.cnki.11-1802/ts.036446

Abstract

To investigate the differences in flavor characteristics of seasoned crayfish, the volatile flavor components of commercially available seasoned crayfish were analyzed by using electronic nose and solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS).Results showed that the electronic nose could better distinguish the flavor of the seasoned crayfish samples, and W1W (sensitive to inorganic sulfides), W1S (sensitive to methane), and W2W (sensitive to aromatic components and organic sulfides) were the main sensors to distinguish the seasoned crayfish flavor.A total of 127 volatile flavor substances were identified in 8 seasoned crayfish samples, 15 key flavor substances, and 10 modified flavor substances were identified by the relative odor activity value (ROAV).The main key flavor substances of spicy crayfish were linalool, cineole, eugenol, and D-limonene, the main key flavor substances of thirteen-fragrant crayfish were eugenol, linalool, cineole, nonanal, and β-pinene, and the main key flavor substances of garlic crayfish were 2,4-di-tert-butylphenol, L-caryophyllene, nonanal, phenylacetaldehyde, tiglic aldehyde, and diallyl sulfide.The results of this study can provide a theoretical reference for flavor unification, product development, and production of seasoned crayfish.

Key words： crayfish; electronic nose; solvent-assisted flavor evaporation-gas chromatography-mass spectrometry; volatile flavor substances; relative odor activity values

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