摘要
该实验利用顶空固相微萃取气质联用技术(HS-SPME-GC-MS)对不同发酵时期的鳀鱼鱼露挥发性物质进行检测,采用相对气味活度值(ROAV)并结合感觉阈值评价了挥发性风味物质对总体风味的影响,通过聚类分析探讨发酵过程中的关键性风味物质。结果表明,共检测出178种挥发性风味物质,其中酸类(2.99%~30.02%)、醇类(13.97%~41.77%)、醛类(8.67%~51.61%)总量明显高于其他类别的挥发性化合物;随着发酵时间的延长,挥发性物质种类和含量逐渐增加。发酵0、3、6、9、12、15个月鱼露的主体风味物质分别有9、11、8、9、9和10种。发酵过程中筛选出9种关键性风味物质,包括丁酸、(Z)-4-庚烯醛、癸醛、壬醛、3-甲硫基丙醛、(E,Z)-2,6-壬二烯醛、3-乙基苯酚、丁酸乙酯和苯酚。
The volatile substances in anchovy fish sauce(Yulu)during different fermentation periods were monitored by HS-SPME-GC-MS technology,the effect of volatile flavor substances on overall flavor was evaluated using relative odor activity value(ROAV)combined with sensory threshold,and the key flavor substances in the fermentation process were analyzed through clustering analysis.The results showed that a total of 178 volatile flavor compounds were detected,among which the total amount of acids(2.99%-30.02%),alcohols(13.97%-41.77%)and aldehydes(8.67%-51.61%)were significantly higher than those of other volatile compounds.With the prolongation of fermentation time,the types and contents of volatile substances increased gradually.There were 9,11,8,9,9,and 10 kinds of flavor substances in fish sauce fermented for 0,3,6,9,12 and 15 months,respectively.9 key flavor compounds were screened during the fermentation,including butyric acid,(Z)-4-heptenal,decanal,nonanal,3-methylthio-propionic aldehyde,(E,Z)-2,6-nonenal,3-ethyl phenol,ethyl butyrate and phenol.
作者
张琦梦
顾华蓉
穆洪涛
赵孟斌
陈瑜珠
高向阳
ZHANG Qimeng;GU Huarong;MU Hongtao;ZHAO Mengbin;CHEN Yuzhu;GAO Xiangyang(Guangdong Laboratory for Lingnan Modern Agriculture,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China;College of Biology and Food Engineering,Guangdong University of Education,Guangzhou 510303,China;Shantou Fish Sauce Factory,Shantou 515021,China)
出处
《中国酿造》
CAS
北大核心
2022年第9期242-251,共10页
China Brewing
基金
国家自然科学基金资助项目(31771939)。
关键词
气相色谱-质谱
鱼露
挥发性物质
gas chromatography-mass spectrometry
fish sauce
volatile flavor component
