鱼露特征挥发性化合物的研究进展

研究了鱼露浓郁独特的风味及现代快速发酵工艺所存在的风味品质问题,并综述了近20年来的鱼露特征挥发性化合物的研究,结果表明探究鱼露特征挥发性化合物的形成是可行的。结果显示,气味指纹技术与气相色谱—人工嗅辨仪—质谱(GC-O-MS)联用可以探讨鱼露特征风味的形成;鱼露的气味是融合了奶酪味、氨味、腌渍味、酸味、鱼腥臭味和肉香味的复杂刺激性气味,含硫与含氮化合物是特征挥发性化合物;鱼的种类、嗜盐微生物、酶解途径对特征挥发性化合物形成都有很大影响。研究表明,鱼露的挥发性风味是非常复杂的体系,挥发性化合物的形成不是简单因素作用或个别化合物转化导致的。鱼露挥发性化合物研究可以解决鱼露风味品质提升的难题。

Research progress of characteristic volatile compounds of fish sauce

Objective] In order to study the unique flavor of fish sauce, solve the flavor and quality problems of modern rapid fermentation process, fish sauce characteristics of volatile compounds in recent 20 years were reviewed in this paper. The research shows that research on the formation of fish sauce characteristic volatile compounds is feasible. results] odor fingerprint technology and gas chromatography - mass spectrometry olfactometry artificial instrument (GC-O-MS) used in combination on the formation of flavor characteristics of fish sauce; the smell of fish sauce is a blend of cheese flavor, taste, flavor, sour pickled ammonia, fishy smell and flavor of the meat complex excitant odour, sulfur and nitrogen compounds are the characteristics of volatile compounds; the species of fish, halophilic microorganisms and enzymatic pathway has great influence on the formation of volatile compounds. Conclusion] the volatile flavor of fish sauce is a very complex system, the effect is not a simple factor or individual compound transformation leads to the formation of volatile compounds. Study on volatile compounds of fish sauce can solve the problems in improving the flavor quality of fish sauce.