摘要
通过固相微萃取(SPME)和气质联用仪(GC-MS)对罗非鱼鱼肉、鱼头、鱼皮中的挥发性成分进行萃取和分析鉴定,各组织中分别检测出35、35、38种挥发性物质。其中,羰基化合物和醇类物质占主体,总含量高达66.51%、74.76%、85.26%。并结合气味活度值(OAVs)对罗非鱼体中关键性风味成分进行了分析,鱼肉中鉴定出E,E-2,4-壬二烯醛等9种风味活性物质,鱼皮和鱼头中分别为10种和5种。壬醛、辛醛、E-2-辛烯醛共同构成罗非鱼鱼腥味,存在于鱼体各组织中。1-辛烯-3-醇和己醛分别具有蘑菇味和青草味风味特征,和具有风味活性的低分子碳链醛类物质共同构成了鱼体整体腥味。
The volatile compounds in different tissues of Tilapia were extracted by solid phase microextraction （SPME） and analyzed by gas chromatography-mass spectroscopy（GC-MS） to evaluate the odor compounds. The total of 35,45 and 38 compounds were identified in the flesh, head and skin of Tilapia, respectively.Carbonyls and alcohols were the most dominant volatiles in Tilapia, as they accounted for 66.51% in flesh, ？4.＇/6% in head and 85.26% in skin among the volatile compounds extracted from different parts of Tilapia.9 compounds were showed to be key odor compounds of Tilapia flesh, while 5 kinds in head and 10 kinds in skin, on the basis of relative odor activity values （ROAV）.Within these, nonanal, octanal and E-octenal were the most powerful contributors to the fishy odor of Tilapia, along with hexanal and ]-octen-3-ol, which characterized by grassy and mushroom odors, respectively.Synergistic action of those odor active compounds formed the characterized odor of different Tilapia tissues.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期67-70,共4页
Science and Technology of Food Industry
基金
中央高校自主科研业务费资助项目(2011ZM0134)
