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。

Comparative Analysis of Volatile Flavor Compounds in Douchi Dace by SPME and SDE

In order to determine the key flavor compounds of fermented black bean dace and stable product quality,the volatile flavor constituents of Douchi Dace were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE) and analyzed by gas chromatography mass spectrometry (GC-MS). A total of 113 volatile compounds were identified. A total of 26 compounds were identified by the two extraction methods. According to the results of Gas Chromatography-Olfactometry (GC-O), a total of 9 compounds were regarded as the key aroma components to form the flavor of Douchi Dace and they were 2-pentyl-furan, 2,5-dimethyl-pyrazine, 2-ethyl-pyrazine, 2,3,5-trimethyl-pyrazine, 2-undecenal, anethole, 2-acetylpyrrole, 5-methyl-2-phenyl-2-hexenal and ethyl cinnamate.