加热温度对牡蛎挥发性风味成分的影响

为探讨牡蛎挥发性风味与加工温度的关系，运用电子鼻和顶空固相微萃取气质联用技术（HS-SPME-GC-MS）对不同温度加热牡蛎的挥发性成分进行分析。结果表明，电子鼻能够灵敏地检测到牡蛎在加热过程中气味的变化，新鲜牡蛎在加热到1000C和1500C时气味发生明显变化。通过GC-MS从新鲜牡蛎、100℃加热牡蛎和150℃加热牡蛎中分别检出47、59和56种挥发性物质，己醛、反-2-，顺-6-壬二烯醛、庚醛、辛醛等醛类物质对新鲜牡蛎的风味影响较大，使其具有腥味、蘑菇及黄瓜的风味；经过100℃加热后，牡蛎的腥味减弱，肉香浓郁，醛类和杂环化合物是其主要的挥发性风味物质；150℃加热牡蛎的主要挥发性物质是烃类，杂环化合物对其烘烤风味的形成具有重要作用。

EFFECT OF TEMPERATURE ON VOLATILE FLAVOR COMPOUNDS OF OYSTER

Electronic Nose Technology and Headspace-solid Phase Micro-extraction(HS-SPME) coupled with Gas Chromatography-mass Spectrometry(GC-MS) was used to analyze the volatile compounds in oysters.The results showed that the electronic nose could be sensitive to detect the changes of odor of oysters during the heating processing.Odor of fresh oysters changed significantly while it were heated to 100℃ and 150℃.A total of 47,59 and 56 volatile compounds in three kinds of samples were identified.Hexanal,(2E,6Z)-nonadienal,heptanal,octanal and other aldehydes had the greater impact on the flavor of fresh oysters that contributed a fishiness,mushroom and cucumber like aroma to fresh oysters.Aldehydes and heterocyclic compounds were the main volatile flavor substances of oysters that with 100℃ heated.After heated at 100℃,oysters had less seafood flavor and showed dense scent of cooked shellfish.The main volatile compounds of 150℃ heated oysters were hydrocarbons,heterocyclic compounds played an important role in the formation of baking flavors of 150℃ heated oysters.