基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析

为探究清酱肉中挥发性风味成分，并分析各个物质对清酱肉整体风味的贡献大小，采用同时蒸馏萃取提取清酱肉的香气成分，利用气相色谱-质谱联用结合嗅闻仪分析其挥发性风味成分，共鉴定出61 种化合物，结合芳香萃取物稀释分析法检测到的香气化合物共23 种。清酱肉中检测到风味活性较强的挥发性物质主要有壬醛（油脂香、香橙香）、3-甲硫基丙醛（煮土豆味）、辛酸乙酯（水果香、甜味）、反-2-壬烯醛（清香）、癸酸乙酯（水果香）、苯乙醛（玫瑰花香），其对清酱肉整体风味贡献较大。2,4-己二烯酸乙酯（肉香、腊味）是清酱肉中特有的香气成分。

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction
(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Totally 61 volatile
flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-
O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal
(fat, orange), methional (cooked potato), ethyl caprylate (fruit, sweet), (E)-2-nonenal (delicate), ethyl decanoate (fruit),
benzeneacetaldehyde (rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid
ethyl ester (meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.