In this study,the volatile flavor substances of egg curd were extracted by headspace solid phase microextraction (HS-SPME), and the key flavor substances were determined by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV). Then the content of key flavor substances was regulated. The results showed that the key flavor substances of egg curd were hexanal and nonanal, which contribute to oil and fragrance in the overall flavor. And the addition of butter and whole milk powder could significantly increase the content of the two key flavor components in egg curds. When butter was added up to 7%, the content of hexanal reached the maximum value of 1 945.5 ng/g, which was 8.28 times higher than that of the control group. Furthermore, when 1% butter was added, content of nonanal reach the highest value of 524.2 ng/g, 71.8% higher than the control group (P<0.05). Moreover, the results of heatmap chart analysis showed that the addition of whole milk powder and butter could significantly improve the flavor of dried eggs and produce more aromatic substances with lower threshold such as aldehydes and alcohols, which could be used as the ingredients to enhance the characteristic flavor of egg curd.
DONG Yuanyuan
,
LI Ruijia
,
ZHANG Ming
. GC-O-MS and OAV based analysis of key flavor substances and their regulation in egg curd[J]. Food and Fermentation Industries, 2020
, 46(16)
: 220
-225
.
DOI: 10.13995/j.cnki.11-1802/ts.023235
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