基于顶空⁃气相色谱⁃四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜风味物质组成  

Identification of Flavor Compounds in Chaoshan Olive Vegetable by Headspace‐Gas Chromatography‐Quadrupole/Time‐of‐Flight Mass Spectrometry and Relative Odor Activity Value

作　　者：王健霞 刘袆帆 徐玉娟 马路凯[1,3] 肖更生 WANG Jianxia;LIU Huifan;XU Yujuan;MA Lukai;XIAO Gengsheng(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510631,Guangdong,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,Tibet,China)

机构地区：[1]农业农村部岭南特色食品绿色加工与智能制造重点试验室,仲恺农业工程学院轻工食品学院,广东广州510631 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [3]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《食品研究与开发》2024年第7期158-164,共7页Food Research and Development

基　　金：“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG04);2021年广东省科技专项资金项目(2021010301)。

摘　　要：借助顶空-气相色谱-四极杆/飞行时间质谱(headspace-gas chromatography-quadrupole-time of flight-mass spec-trometry,HS-GC-QTOF/MS)技术对橄榄菜挥发性物质进行研究,并结合相对气味活度值(relative odor activity values,ROAV)法确定橄榄菜关键风味物质。结果表明:橄榄菜中共检出挥发性风味物质44种(匹配度大于80%),其中醇类物质6种、烷类物质6种、醛类物质4种、酯类物质4种、酸类物质3种、酮类物质2种、杂环类物质7种,硫化物4种,其他物质8种。环丙基甲基甲醇、丙醛(腥味、青草味)、乙酸(酸香)含量较高,环丙基甲基甲醇、丙醛、乙酸为主要挥发性物质。ROAV>1的物质为乙硫醇、甲硫醇,0.1≤ROAV<1的物质为丙醛。乙硫醇、甲硫醇为关键风味物质,丙醛对橄榄菜风味具有修饰作用。新鲜橄榄菜风味物质丰富,风味良好。The flavor compounds of Chaoshan olive vegetable were analyzed by headspace-gas chromatography-quadrupole/time-of-flight mass spectrometry(HS-GC-QTOF/MS),along with the determination of relative odor activity values(ROAV).A total of 44 volatile flavor compounds(with matching factors>80%)were de-tected in olive vegetables,including 6 alcohols,6 alkanes,4 aldehydes,4 esters,3 acids,2 ketones,7 het-erocyclic substances,4 sulfides and 8 other substances.Cyclopropyl methyl carbinol,propanal(fishy smell,grassy flavor),and acetic acid(sour aroma)had high content,being the main volatile components.Ethyl mercaptan and methyl mercaptan with ROAV>1 were identified as key flavor substances,and propanal with 0.1≤ROAV<1 contributed to the modification of the overall olive vegetable flavor.Fresh olive vegetable with rich flavor compounds showcased exceptional taste quality.

关 键 词：橄榄菜 顶空-气相色谱-四极杆/飞行时间质谱 挥发性成分 相对气味活度值 关键风味物质 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]