食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 306 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036671

分析与检测

亚东黑木耳特征香气物质研究

  • 松桂花 ,
  • 王怡文 ,
  • 周志磊 ,
  • 曹旭珍 ,
  • 罗桑江才 ,
  • 德央 ,
  • 毛健
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  • 1(西藏藏医药大学 藏药系,西藏 拉萨,850000)
    2(江南大学 粮食发酵与食品生物制造国家工程研究中心,江苏 无锡,214122)
    3(江南大学 食品学院,江苏 无锡,214122)
    4(江南大学(绍兴)产业技术研究院,浙江 绍兴,312000)
第一作者：学士,副教授(毛健教授为通信作者,E-mail:maojian@jiangnan.edu.cn)

收稿日期: 2023-07-05

  修回日期: 2023-08-29

  网络出版日期: 2024-08-21

基金资助

西藏藏医药大学藏医药“十四五”规划内涵建设一期项目(2021ZYYGH004)

收起

Study on characteristic aroma components in Exidia sp.

  • SONG Guihua ,
  • WANG Yiwen ,
  • ZHOU Zhilei ,
  • CAO Xuzhen ,
  • LUO Sangjiangcai ,
  • DE Yang ,
  • MAO Jian
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  • 1(Department of Tibetan Medicine, Tibet Medical University, Lhasa 850000, China)
    2(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University, Wuxi 214122, China)
    3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    4(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)

Received date: 2023-07-05

  Revised date: 2023-08-29

  Online published: 2024-08-21

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摘要

亚东黑木耳(Exidia sp.)具有独特的香气,但它的特征香气物质尚不明确。该文采用描述性感官分析绘制了亚东黑木耳的香气轮廓图,发现亚东黑木耳具有脂肪香、烘烤香和酸香等突出的香气特征。采用顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometer, HS-SPME-GC-MS)技术在亚东黑木耳中鉴定了76种挥发性成分,其中酯类和酸类是亚东黑木耳的主要挥发性物质,且己酸甲酯、壬酸甲酯等多个甲酯类成分为亚东黑木耳中首次检出。采用气相色谱-嗅闻技术(gas chromatography-olfactometry, GC-O)香气强度法结合香气活力值(odour active values, OAVs)分析发现亚东黑木耳的主要香气成分为醛酮类,乙酸、反-2-癸烯醛、γ-壬内酯、辛酸、己酸、正己醛、壬醛、10-十九烷酮、棕榈酸乙酯、正辛醇、2-正戊基呋喃是亚东黑木耳中的11种特征香气物质。该研究有助于了解亚东黑木耳的香气特征,为亚东黑木耳的产品研发及质量控制提供基础数据支撑。

关键词： 亚东黑木耳; 香气物质; 挥发性成分; 顶空固相微萃取-气相色谱-质谱法; 气相色谱-嗅闻法

本文引用格式

松桂花 , 王怡文 , 周志磊 , 曹旭珍 , 罗桑江才 , 德央 , 毛健 . 亚东黑木耳特征香气物质研究[J]. 食品与发酵工业, 2024 , 50(15) : 306 -314 . DOI: 10.13995/j.cnki.11-1802/ts.036671

Abstract

Exidia sp. possesses a unique aroma, but its characteristic aroma compounds have not been identified yet.This study aimed to identify and determine the characteristic aroma components of Exidia sp. The overall aroma profile of Exidia sp. was delineated through sensory evaluation, and its main aroma characteristics were described as fatty, roasted and sour.7 types of 76 kinds in a total of volatile compounds in Exidia sp. were identified by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology.Esters and acids were the main volatile compounds of Exidia sp. Moreover, methyl hexanoate, methyl nonanoate, and other methyl ester components were detected for the first time in Exidia sp. Furthermore, gas chromatography-olfactometry (GC-O) analysis combined with odour active values (OAVs) was used to characterize aroma compounds of Exidia sp. It turned out that aldehydes and ketones were the main aroma components in Exidia sp., acetic acid, trans-2-decenal, γ-nonolactone, octanoic acid, hexanoic acid, n-hexanal, nonanal, 10-nineteenth ketone, ethyl palmitate, n-octanol, and 2-pentylfuran had been determined as 11 characteristic aroma components of Exidia sp. This study aims to contribute to the understanding of the aroma characteristics of Exidia sp., providing fundamental data support for quality control.

Key words： Exidia sp.; aroma odorants; volatile compounds; headspace solid phase microextraction-gas chromatography-mass spectrometer; gas chromatography-olfactometry

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