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应用气相色谱-质谱联用仪(GC-MS)和固相微萃取(SPME)技术联用对温室甲鱼的挥发性成分进行了分离与鉴定,结合感觉阈值,利用相对气味活度值确定了甲鱼的主体风味成分,并分析了主要挥发性风味组分的气味特征及其生成途径。结果表明,温室甲鱼的挥发性风味物质有60种,其主体风味成分由壬醛、辛醛、己醛、乙醛、庚醛、(E)-2-庚烯醛、(E)-2-辛烯醛、1-辛烯-3-醇等化合物构成。
The volatile components of soft-shelled turtle in greenhouse were isolated and identified by gas chromatography-mass spectrometry (GC-MS) and solid-phase microextraction (SPME). Combined with the sensory threshold, the relative odor activity Of the main flavor components, and analysis of the main volatile flavor components of the odor characteristics and its generation pathway. The results showed that there were 60 kinds of volatile flavor compounds in the soft-shelled turtle in greenhouse, the main flavor components were nonanal, octanal, hexanal, acetaldehyde, heptanal, (E) -2-heptenal, Octenal, 1-octen-3-ol and the like.