摘要
为了研究毛蚶在加工中的挥发性物质的变化,开发科学的加工方法。本文通过电子鼻快速区分不同温度下毛蚶的气味差异,再结合顶空固相微萃取-气质联用仪(SPME-GC-MS)分析不同温度加热毛蚶的挥发性物质。结果表明,电子鼻能够灵敏地检测到毛蚶在加热过程中气味的变化,新鲜毛蚶随着加热温度的升高气味发生了明显变化。通过GC-MS分析,从新鲜毛蚶、70、85、105和120℃加热毛蚶中分别鉴定出24、23、27、18和8种挥发性物质,(E,E)-2,4-庚二烯醛、己醛、庚醛等醛类物质是新鲜毛蚶的特征挥发性风味物质,使其具有类似水果的青香;加热后的毛蚶青香味减弱,呋喃类物质明显增加,并形成焦香味儿。
To explore the change of flavor compounds of Scapharca subcrenata in the process, developing a scientific processing method. The study used electronic nose to detect the flavor of changes of Scapharca subcrenata in different temperatures, combined headspace solid-phase microextraction and gas chromatography mass spectrometry to detect the flavor compounds of changes of different heating temperatures Scapharca subcrenata. The results showed that the electronic nose could be sensitive to detect the changes of odor of Scapharca subcrenata during the heating processing, the odor of fresh Scapharca subcrenata changed significantly during the temperature rising. A total of 24,23,27,18 and 8 volatile compounds in fresh Scapharca subcrenata, 70, 85,105 and 120~C heated samples were identified. 2,4 - Heptadienal, （E,E） - , Hexanal, heptanal and other aldehydes had the greater impact on the flavor of fresh Scapharca subcrenata that contributed a fruity likeness aroma. After heated, the flavor of fresh Scapharca subcrenata was disappearing, furan was increased markedly becoming the main volatility flavor compounds, played an important role in the formation of baking flavors.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第12期1873-1880,共8页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(30771665)
