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运用电子鼻区分不同烟熏液处理鲍鱼的香气差异,固相微萃取结合气质联用(SPME-GC-MS)分析挥发性风味成分的变化情况,进而揭示不同熏液处理鲍鱼主要特征风味的成因。结果表明,电子鼻能够灵敏地检测到不同烟熏液处理鲍鱼的香气变化,通过GC-MS分析表明,经过液熏处理后鲍鱼的挥发性风味物质种类和相对含量发生了明显的变化,经Ⅱ-2001超级烟熏液处理的液熏鲍Ⅰ共检测出72种挥发性物质,经Ⅱ-2008A着色烟熏液处理的液熏鲍Ⅱ共鉴定出98种挥发性物质;酚类物质作为烟熏风味的特征风味物质,液熏鲍Ⅰ共检测出19种,含量为47.52%,液熏鲍Ⅱ共检测出22种,含量高达55.94%;GC-MS数据经PCA分析发现,GC-MS能够有效地区分不同烟熏液处理的鲍鱼样品,样品间风味物质的差异结果与电子鼻结果相吻合。
The electronic nose was used to distinguish the aroma differences of different abalone treated abalone, and the changes of volatile flavor components were analyzed by SPME-GC-MS. The results revealed that the main characteristics of abalone . The results showed that the electronic nose could sensitively detect the aroma changes of abalone treated with different smoke liquid, and the GC-MS analysis showed that the species and relative content of volatile flavor substances of abalone changed significantly after liquid smoked treatment. -2001 super smoked liquid smoked smoked abalone Ⅰ detected a total of 72 volatile substances, Ⅱ-2008A colored smoked liquid-treated smoked abalone identified a total of 98 kinds of volatile substances; phenols as smoke wind A total of 19 species were detected in liquid smoked abalone with a content of 47.52%. A total of 22 kinds of liquid smoked abalone were detected with a content of up to 55.94%. GC-MS data showed that GC-MS was effective The abalone samples treated with different liquid smoke in different regions of China showed that the difference of flavoring substances among samples was consistent with that of electronic nose.