加热温度对南美白对虾挥发性成分的影响

采用电子鼻和固相微萃取-气相色谱-质谱（solid phase microextraction gas chromatography-massspectrometry，SPME-GC-MS）联用技术分析不同温度条件下南美白对虾虾肉的挥发性气味成分。电子鼻结果显示不同温度处理对虾肉的挥发性成分的影响较显著，35 ℃和45 ℃的挥发性成分类似但仍有差异；SPME-GC-MS分析得出，南美白对虾虾肉在35、45、60、80、95 ℃分别确定出21、24、36、43 种和49 种挥发性成分。35 ℃检测的挥发性成分可代表生虾肉，其中对风味影响较显著的有1-戊醇、1-辛烯-3-醇、壬醛等。随着温度的升高，挥发性成分中的烷烃类物质相对含量显著升高、醇类物质相对含量减少、碳原子大于10以上的饱和醛种类以及相对含量增加、芳香族化合物更加丰富。95 ℃检测出的挥发性成分可代表熟虾肉，其中对风味影响较大主要是十六醛、十八醛、二丁基羟基甲苯等。

Effects of Heating Temperature on the Volatile Compounds of White Shrimp

The volatile compounds of white shrimp (Penaeus vannamei) stored at different temperatures were analyzed
using electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The effects
of different temperature treatments on the volatile compounds of white shrimp were remarkable, and the volatile components
detected in samples stored at 35 and 45 ℃ were similar but there were still differences in the light of the results obtained
with electronic nose. According to GC-MS analysis, 21, 24, 36, 43 and 49 volatile compounds were detected in shrimp
meat at 35, 45, 60, 80 and 95 ℃ respectively. The volatile compounds detected at 35 ℃ could represent the raw shrimp
meat, including 1-pentanol, 1-octen-3-ol and nonanal, which had a significant impact on flavor. With increased temperature,
the contents of alkanes in volatile compounds increased significantly whereas the contents of alcohols decreased. The
number and contents of saturated aldehydes with more than 10 carbon atoms increased, and aromatic compounds were
more abundant. The volatile compounds detected at 95 ℃ could represent the cooked shrimp meat, including hexadecanal,
octadecanal, and butylated hydroxytoluene, which had a greater impact on flavor.