云南新鲜松露和干制松露挥发性风味成分的对比分析

采用顶空固相微萃取(HS-SPME)法萃取云南新鲜采摘黑松露和真空冷冻干燥黑松露中的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)和气相色谱-火焰光度检测器(GC-FPD)对挥发性成分和含硫物质进行鉴定。结果表明,新鲜黑松露和干制松露中分别鉴定出30种和83种挥发性风味物质,8种和19种含硫化合物。1-辛烯-3-醇、对甲酚甲醚、3-甲基丁醛、二烯丙基二硫醚和二甲基硫醚在新鲜松露中的含量较高;对甲酚甲醚、己酸、右旋柠檬烯、二甲基砜、烯丙基甲基三硫醚在干制松露中含量较高。气相色谱-嗅闻(GC-O)结合香气活力值(OAV)发现,新鲜松露中二烯丙基二硫醚、二甲基硫醚、1-辛烯-3-酮、3-甲基丁醛对香气贡献较大;干制松露中双(2-甲基-3-呋喃基)二硫醚、丙位壬内酯、己酸、1-辛烯-3-酮对伞花烃贡献较大。     

SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分

采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物,其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种,包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。     

豆豉鲮鱼挥发性风味成分分析

为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术(GC-MS)进行分析。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻(GC-O)检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。     

鸡肉酶解物-HVP-半胱氨酸Maillard反应体系产生肉香味化合物的研究

对鸡肉酶解物 HVP 半胱氨酸Maillard反应体系产生肉香味化合物进行了气 质联机 (GC MS)分析 ,从中分离、鉴定出了关键性肉味化合物如 2 甲基 3 呋喃硫醇、2 乙酰基呋喃、苯乙醛、3 甲基 2 噻吩醛、3 乙基 2 噻吩醛、双 (2 甲基 3 呋喃基 )二硫化物、二 (2 甲基 4,5 二氢 3 呋喃基 )二硫化物、2 糠硫醇、二 (2 糠基 )二硫化物、十六醛、十八醛等重要肉香味或鸡肉味化合物 ;而且这些化合物的含量相当高 ,证实了该Maillard反应模型系统组成的正确性     

供应信息

<正>(1)上海志浦化工有限公司供应:2-甲基-3-甲硫基呋喃、吡嗪基乙硫醇、反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、双(2-甲基-3-呋喃基)二硫醚、4-甲基-4-巯基-2-戊酮、3-甲基-2-丁硫醇、2-甲基四氢呋喃-3-酮、硫代乳酸、2-乙酰基吡啶、2,3,5,6-四甲基吡嗪、4-甲基-5-乙酰氧乙基噻唑、2,4,5-三甲基噻唑、四氢噻吩-3-酮、香兰素、3-巯基-2-丁醇、二糠基二硫、甲基(2-甲基-3-呋喃基)二硫醚、2-乙酰基噻唑、呋喃酮乙酸酯、2-乙酰基吡嗪、4-甲基-5-羟乙基噻唑、二丙基二硫醚、2,3,5-三甲基吡嗪、糠基     

HS-SPME结合GC-MS分析煎鸡蛋的挥发性风味成分

采用顶空固相微萃取与GC-MS联用方法对煎鸡蛋中挥发性成分进行提取与分析,考察萃取头、萃取温度和吸附时间对分析结果的影响,得到优化的顶空固相微萃取条件为:黑色萃取头(75μm Carboxen/PDMS),吸附温度75℃,吸附时间70 min。在优化的条件下分析,共鉴定出50种挥发性风味成分,其中,醛类16种(40.588%)、含氮化合物14种(23.639%)、醇类8种(7.156%)、烃类3种(4.800%)、酚类及杂环化合物3种(1.755%)、酮类3种(0.868%)及含硫化合物3种(0.563%)。鉴定出含量较高(相对质量分数大于2.5%)的物质有:2,5-二甲基吡嗪、3-甲基丁醛、2-甲基吡嗪、壬醛、苯甲醛、反,反-2,4-癸二烯醛、辛醛、2-甲基丁醛、反-2-癸烯醛、3,7-二甲基-1,6-辛二烯、1-辛烯-3-醇。     

SPME-GC-MS分析榴莲果肉中的挥发性成分

为了研究榴莲果肉中的挥发性香气成分,采用两种固相微萃取纤维提取了榴莲果肉中的挥发性成分,并利用气相色谱-质谱联用技术对所得挥发性成分进行了分离与鉴定。采用保留指数和质谱进行定性,共鉴定出60种挥发性成分,其中酯类26种,含硫化合物12种,醇类7种,烃类7种,醛类3种,酸类2种、含氮化合物2种和酚类1种;采用面积归一化法确定了它们相对含量,相对含量较高的是2-甲基丁酸乙酯、丙酸乙酯、1-十四醇、乙酸乙酯、丁酸乙酯、反-2-丁烯酸乙酯、二乙基二硫醚、2-甲基丁酸丙酯、十四醛、乙硫醇。从鉴定出的挥发性成分的香气特征可知,榴莲的香气主要是由酯类化合物和含硫化合物赋予的,其中大多数酯类化合物是脂肪酸乙酯,含硫化合物中硫醇和硫醚的含量相对较高。     

SPME和SDE对比分析豆豉鲮鱼挥发性风味成分

为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取法和同时蒸馏萃取法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术进行分析,。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。     

供求信息

正(1)滕州市天祥香精香料有限公司供应:2-甲基-3-甲硫基呋喃、2-乙基-3,5(或6)-二甲基吡嗪、3-乙基-2-甲基吡嗪、二糠基硫醚、2-乙酰基吡啶、二糠基二硫、2,3,5-三甲基吡嗪、5,6,7,8-四氢喹喔啉、2-甲基吡嗪联系人:周洋电话:0632-5607875手机:13863250789     

尿素对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响

以固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对抗坏血酸与半胱氨酸(ASA-Cys)的模式反应产物进行鉴定,考察了尿素对模式反应形成香味化合物的影响。鉴定出了呋喃、吡嗪、噻吩、噻唑、噻吩并噻吩及脂环硫化物在内的47个香味化合物,其中,含硫化合物(噻吩、噻吩并噻吩、脂环硫化物)是最为丰富的香味成分。尿素加入到模式体系中(pH=8.00),一方面使一些含硫化合物的产量显著降低,甚至消失;另一方面却促进了几个含氮化合物,如吡嗪、甲基吡嗪、乙基吡嗪、2,6-二甲基吡嗪及其他烷基吡嗪的生成。表明在模式反应中,尿素受热能够释放出NH3,NH3与H2S和ASA降解产物发生竞争反应形成含氮化合物如烷基吡嗪,从而导致含硫化合物的产量降低。     

Volatile components in defensive spray of the spotted skunk,Spilogale putorius

GC-MS analysis of the anal sac secretion from the spotted skunk,Spilogale putorius, showed three major volatile components: (E)-2-butene-1-thiol, 3-methyl-1-butanethiol, and 2-phenylethanethiol. Minor volatile components identified from this secretion were: phenylmethanethiol, 2-methylquinoline, 2-quinolinemethanethiol, bis[(E)-2-butenyl] disulfide, (E)-2-butenyl 3-methylbufyl disulfide, bis(3-methylbutyl) disulfide. All of these compounds except 2-phenylethanethioi have been identified previously from the striped skunk,Mephitis mephitis. The thioacetate derivativesS- (E)-2-butenyl thioacetate,S-3-methylbutanyl thioacetate, andS-2-quinolinemethyl thioacetate found in the striped skunk were not seen in this species.     

Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina)

The content of flavor precursor free amino acids in dehulled sesame seeds, subjected to roasting (R), steaming (S), roasting plus steaming (RS) and microwaving (M), was determined and compared with those of the raw (RW) seeds. R, RS, and S had major effects in reducing the content of free amino acids from 2360 μg/g to 582, 795 and 884 μg/g, respectively; M had no effect on the content of free amino acids. Meanwhile, flavor volatiles of the raw and processed seeds were compared by means of a dynamic headspace analyzer/gas chromatograph-mass spectrometer. Volatiles of RW seeds contained 85 compounds, whereas under the analytical conditions employed, seeds subjected to R, RS, S, and M had 117, 97, 93 and 87 compounds, respectively. Among volatiles identified in the RW seeds were 36 hydrocarbons, 8 aldehydes, 4 ketones, 8 alcohols, 2 acids, 2 esters, and 1 pyrazine. The only pyrazine identified in the RW seeds was 2,5-dimethylpyrazine. Pyrazines, generally recognized as contributors to the roasted aroma of foods, were more numerous (10 in R, 6 in RS, 2 in S, and 2 in M) and prevalent (8.71% in R, 2.97% in RS, 2.04% in S, 0.53% in M, and 0.25% in RW) in the volatiles of processed sesame seeds. The chemical nature of pyrazines also depended on the process employed. Multivariant analysis indicated a highly negative correlation between the loss of free amino acids and production of volatile flavor compounds in the R and RS samples, while the M sample remained unchanged. Furthermore, both R and RS seeds contained dimethyl sulfide and dimethyl disulfide, whereas no sulfur-containing compounds were present in other samples. Of the processed seeds, the flavors of R and RS samples were considered as acceptable, and the flavor intensity of the former was deemed stronger than that of the latter by the experimenters.     

鸡肉及其酶解液挥发性风味成分的对比分析

为了研究酶解对鸡肉挥发性风味成分的影响,采用SPME法提取鸡肉及其酶解液中的挥发性风味成分,用气相色谱-质谱联用技术进行分离鉴定。结果显示:鸡肉酶解液共鉴定出63种挥发性风味成分,包括醛类19种、醇类7种、酸类2种、酮类6种、酯类2种、醚类2种、酚类3种、烃类8种、杂环化合物14种。水煮鸡肉的挥发性风味成分共19种,包括醛类11种、醇类3种、酮类1种、酯类1种、烃类2种、杂环化合物1种。两者共同鉴定出的物质有:己醛、辛醛、壬醛、(E)-2-辛烯醛、苯甲醛、苯乙醛、(E,E)-2,4-癸二烯醛、对甲氧基苯甲醛、1-辛烯-3-醇、右旋萜二烯。     

一款7015烤牛肉香精的香气成分分析

采用顶空固相微萃取法（HS-SPME）提取烤牛肉香精的挥发性成分,并结合气-质联用技术（GC/MS）分析其挥发性成分。结果表明：在烤牛肉香精中鉴定出24种挥发性成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、醇类和杂环类（吡嗪环、噻唑环）化合物。     

ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分

采用加速溶剂萃取-溶剂辅助蒸发法和同时蒸馏萃取法提取贾永信腊牛肉的挥发性香气成分,结合气相色谱-质谱联用技术对其进行了分析研究。结果表明,共鉴定出82种挥发性香气成分,包括烃类6种、醛类20种、醇类10种、酮类11种、酚类4种、脂肪酸类16种、醚类3种、酯类1种、含硫含氮及杂环化合物11种。两种方法同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-松油烯醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、胡椒酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。     

同时蒸馏萃取/气-质联机分析东北香菇香味成分

在三个萃取时间下（2h、4h、6h）,用极性色谱柱DB-WAX,同时蒸馏萃取/气-质联用分析了东北产香菇的香味成分,鉴定出137种成分,包括含氧杂环、含硫类、含氮杂环、酚类、醛类、酮类、醇类等。对比萃取率、萃取物气味特征及气-质联用分析结果,确定最佳萃取时间为6h,此时萃取率0.51%,鉴定出的较高含量香味成分为3,5-二甲基-1,2,4-三硫杂环戊烷（4.20%）、二甲基二硫醚（3.07%）,1,2,4,6-四硫杂环庚烷（3.33%）、甲基(甲硫基)甲基二硫醚（2.34%）、1,3,5-三硫杂环己烷（2.22%）、1-（2-噻吩基）乙酮（2.21%）、1-辛烯-3-醇（2.03%）。     

Volatile components in defensive spray of the hooded skunk,Mephitis macroura

GC-MS analysis of the anal sac secretion from the hooded skunk, Mephitis macroura, showed the following seven major components comprised 99% of the volatiles in this secretion: (E)-2-butene-1-thiol, 3-methyl-1-butanethiol, S-(E)-2-butenyl thioacetate, S-3-methylbutenyl thioacetate, 2-phenylethanethiol, 2-methylquinoline, and 2-quinolinemethanethiol. Minor volatile components identified in this secretion are phenylmethanethiol, S-phenylmethyl thioacetate, S-2-phenylethyl thioacetate, bis[(E)-2-butenyl] disulfide, (E)-2-butenyl 3-methylbutyl disulfide, bis(3-methylbutyl) disulfide, and S-2-quinolinemethyl thioacetate. This secretion is similar to that of the striped skunk, Mephitis mephitis, differing only in that it contains four compounds not reported from the striped skunk: phenylmethanethiol, S-phenylmethyl thioacetate, 2-phenylethanethiol, and S-2-phenylethyl thioacetate.     

Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Flavored rapeseed oil (FRO) is a typical hot‐pressed oil and is widely consumed in China due to its strong characteristic flavor and intensive color. In this study, volatile profiles of 33 representative commercial rapeseed oils in China are characterized by gas chromatography‐mass spectrometry (GC‐MS) and flash gas chromatography (GC) electronic nose system. 51 volatile compounds are identified and the nitriles (methallyl cyanide and 5‐cyano‐1‐pentene), aldehydes (nonanal, 3‐furaldehyde, and 5‐methyl‐2‐furancarboxaldehyde), alcohols (1,5‐hexadien‐3‐ol, 2‐furanmethanol, and phenylethyl alcohol), and pyrazines (2,5‐dimethyl‐pyrazine and 2,6‐dimethyl‐pyrazine) are the major volatile compounds in FROs. Glucosinolate degradation products account for the highest proportion of these volatiles, which are found to have a positive correlation with the erucic acid content (R² = 0.796, p < 0.01). FRO from Sichuan province in the southwest of China can be characterized by the obvious distinctions in flash GC electronic nose combined with principal component analysis, which indicates that the flash GC electronic nose can be used as a promising method to identify the origins of FRO. Practical Applications: This work is helpful for expanding the knowledge of volatiles of commercial flavored rapeseed oil. The data can also serve as a basis for the quality assessment of hot‐pressed rapeseed oil. Meanwhile, the flash GC electronic nose combined with principal component analysis can be used as a promising method for the classification of flavor rapeseed oil production areas.     

两种发酵酱油风味物质的分析研究

用固相微萃取-气质联用技术对低盐固态发酵酱油和高盐稀态发酵酱油的挥发性风味成分进行了分析,通过谱图检索,共鉴定了52种物质,醇类(16),酚类(7),醛酮(13),酸类(4),酯类(7),杂环化合物类(5)。26种成分在两种酱油中同时检出,形成酱油风味的主体成分是乙醇、2-甲基丁醇、2-甲基丙醇、苯乙醇、乙酸、2-甲基丁酸、糠醇。17种成分为低盐固态酱油特有,1-辛烯-3-醇为其中主要成分,具有浓郁的蘑菇香气;9种成分为高盐固态酱油特有,4-乙基愈创木酚为其中主要成分,是提高酱油香气的关键。