SDE-GC-Olfactometry联用研究鲢鱼肉的挥发性气味活性物质

目的]探究鲢鱼肉中的挥发性气味活性物质，并分析各个物质对鱼肉整体风味的贡献大小。方法]采用同时蒸馏萃取法（Simuhaneous distillation extraction，SDE）提取鱼肉中的挥发性物质，并利用气相色谱-质谱联用（GC—MS）法以及气相色谱一嗅觉测量（GC—olfactometry，GC-O）法对其进行定性分析以及气味特征的评价。由8人组成的评价小组通过芳香萃取物稀释分析法进行嗅觉测量。结果]通过GC-MS分析鉴定得到了31种挥发性风味物质，其中，11种化合物具有气味活性，另外，有2种未知物也显示了较强的风味。它们分别具有鱼腥、青味、油脂、蘑菇等气味特征。通过稀释分析法发现，（E）-2-辛烯醛和3-甲硫基丙醛对鲢鱼肉的腥味有很大贡献。结论]SDE—GC-O法能有效地筛选出白鲢鱼肉中的气味活性物质，并能确定各种物质对鱼肉风味的贡献大小。

Study on Volatile Odor Active Compounds of Silver Carp(Hypophthalmichthys molitrix) Meat by SDE-GC-Olfactometry

Objective] The research aimed to study the volatile odor active compounds of silver carp(Hypophthalmichthys molitrix) meat,and analyze their contributions to the odor of H.molitrix meat.Method]The volatile flavor compounds of H.molitrix meat were extracted by simultaneous distillation extraction(SDE) and evaluated by gas chromatography-olfactometry(GC-O) and were identified by gas chromatography-mass spectrometry(GC-MS).GC-O was performed by a group of 8 assessors using the aroma extract dilution analysis...