摘要
采用同时蒸馏萃取法(simultaneous distillation extraction,SDE)提取鹅肥肝的挥发性风味物质,结合气质联用技术(gas chromatography-mass spectrometry,GC-MS)和气相色谱-嗅闻技术(gas chromatography-olfactometry,GC-O)对其挥发性风味物质和主体风味物质进行分析。鉴定出41种风味成分,其中烃类8种、醇类4种、酚类2种、醛类7种、酮类5种、酸类1种、酯类7种、其他7种,3种未鉴定出。同时6种物质对鹅肥肝的风味有较大贡献,分别是己醛、2-乙基环己醇、壬醛、6,10,14-三甲基-2-十五烷酮、十四烷醛和邻苯二甲酸二正辛酯。
The volatile compounds in foie gras was extracted by simultaneous distillation extraction（SDE） and analyzed by gas chromatography-mass spectrometry（GC-MS） and gas chromatography-olfactometry（GC-O）.Totally 41 volatile flavor compounds were identified including 8 hydrocarbons,4 alcohols,2 phenols 7 aldehydes,5 ketones,1 acids,7 ester,7 other compounds and 3 unknown compounds.Among these compounds,hexanal,2-ethylcyclohexanol,nonanal,2-pentadecanone,6,10,14-trimethyl-tetradecanal,di-n-octyl phthalate made a greater contribution to the flavor of foie gras.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期220-223,共4页
Food Science
基金
国家水禽产业技术体系项目(nycytx-45)
