摘要
为探究不同生产工艺对腌干带鱼挥发性风味物质的影响,实验采用电子鼻和顶空固相微萃取—气质联用技术(HS-SPME-GC-MS)对新鲜带鱼、传统和发酵腌干带鱼的风味物质进行定性定量分析。结果显示,电子鼻能对不同处理方式腌干带鱼的挥发性风味成分进行有效区分,第一主成分贡献率为96.44%,第二主成分贡献率为2.60%。采用HS-SPME-GC-MS法在新鲜带鱼、传统腌干带鱼和发酵腌干带鱼中分别检测出27、45和56种挥发性物质,醛类、醇类和酮类是构成腌干带鱼挥发性风味差异的主要化合物。研究表明,鱼肉的特征风味物质包括己醛、苯甲醛、辛醛、(E,E)-2,4-庚二烯醛、1-辛烯-3-醇、己醇、3-甲基丁醇、3-羟基-2-丁酮和三甲胺等。新鲜带鱼以鱼腥味和水果香味为主,传统腌干带鱼以脂肪味、蘑菇—泥土味和水果香味为主,而发酵腌干带鱼的奶油味、青草—脂肪味和水果香味更加浓郁,味觉分布更加均匀。
The impacts of various processing techniques on volatile compounds of cured hairtail were studied using an electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry（HSSPME-GC-MS）. The obtained results indicated that the contributions of the first and second principal components were 96.44% and 2.60%,respectively,which contained sufficient sensory information to different samples. Totally27,45 and 56 volatile compounds were detected from hairtail samples that were fresh,traditional cured and fermented cured,respectively,and most of volatile compounds were aldehydes,alcohols and ketones. Hexanal,benzaldehyde,octanal,（E,E）-2,4-heptadienal,1-octen-3-ol,hexanol,3-methyl-1-butanol,3-hydroxy-2-butanone and trimethylamine were found involved in the formation of characteristic flavor of hairtail. Fresh hairtail exhibited mainly fishy and fruity flavors,and traditional cured hairtail showed fatty,mushroom-muddy and fruity flavors,while the main flavor of fermented cured hairtail were buttery,grassy-fatty and fruity,and these flavors were more intense and better-distributed.
出处
《水产学报》
CAS
CSCD
北大核心
2016年第12期1931-1940,共10页
Journal of Fisheries of China
基金
国家自然科学基金面上项目(31571869,31371800)
广东省海洋渔业科技与产业发展专项(A201501C02)
广东省海洋渔业科技推广专项(A201301C02)
关键词
带鱼
腌干
挥发性成分
电子鼻
顶空固相微萃取
气相色谱—质谱联用
Trichiutus lepturus
curing
volatile compounds
electronic nose
head space solid-phase microextraction
gas chromatography-mass spectrometry
