基于相对气味活度值法的新疆大盘鸡中主要挥发性风味物质分析  

Analysis of Main Volatile Flavor Compounds in Xinjiang Market Chicken Based on Relative Odor Activity Value

作　　者：沈菲[1] 罗瑞明[1] 丁丹[1] 柏鹤 柏霜[1] 王永瑞 SHEN Fei;LUO Ruiming;DING Dan;BAI He;BAI Shuang;WANG Yongrui(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2020年第8期46-50,共5页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400101)。

摘　　要：采用固相微萃取和气相色谱-质谱联用技术对新疆大盘鸡中的挥发性风味物质进行萃取和分离鉴定,采用相对气味活度值法确定对新疆大盘鸡香气具有主要贡献作用和修饰作用的香气物质。结果表明:共检测出64种挥发性风味物质,醇类和醛类物质含量所占比例较高,分别为26.9%、36.4%;柠檬醛、1-辛烯-3-醇、壬醛、己醛、β-紫罗兰酮、桉树醇、苯甲醛、D-柠檬烯、芳樟醇、β-月桂烯、辛醛、1-庚醇、庚醛及2-戊基呋喃14种物质对新疆大盘鸡香气贡献较大;苯乙醇、苯乙醛、正己酸乙烯酯、苯甲醇、(E)-2-辛烯醛、戊醛、乙酸芳樟酯、α-蒎烯、茴香烯、β-罗勒烯、二烯丙基二硫、6-甲基-5-庚烯-2-酮、乙酸庚酯、正辛醇、3-辛酮、正己醇、1-壬醇、松油醇及苯乙烯对新疆大盘鸡的香气起修饰作用。The volatile flavor compounds of Xinjiang market chicken were analyzed by using solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).The key aroma compounds were identified by their relative odor activity values.The results showed that a total of 64 volatile compounds were detected with the predominance of alcohols(26.9%)and aldehydes(36.4%).Citral,1-octene-3-ol,nonanal,hexanal,β-ionone,eucalyptol,benzaldehyde,D-limonene,linalool,β-laurene,octanal,1-heptanol,heptanal,and 2-pentylfuran contributed a lot to the aroma of Xinjiang market chicken,while phenylethanol,phenylacetaldehyde,vinyl hexanoate,benzyl alcohol,(E)-2-octenal,valeraldehyde,linalyl acetate,α-pinene,anisene,β-ocimene,diallyl disulfide,6-methyl-5-heptene-2-one,heptyl acetate,n-octanol,3-octanone,n-hexanol,1-nonanol,terpineol and styrene had a modifying effect on it.

关 键 词：新疆大盘鸡 相对气味活度值 挥发性风味物质 香气贡献 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]