鲟鱼传统发酵过程中挥发性风味物质的分析评价
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摘要
以鲟鱼为原料,采用固相微萃取-气相色谱-质谱联用法,研究其发酵过程中挥发性风味物质种类和相对含量的变化情况,结合感觉阈值,采用相对气味活度值评价挥发性风味物质对总体风味的影响,探讨发酵过程中的关键性风味物质。分别检测新鲜鲟鱼,腌制鲟鱼,发酵5、10、20、25、35 d 7个阶段的挥发性风味物质,结果表明:新鲜、腌制、发酵5、10、20、25、35 d 7个阶段的挥发性风味物质种类分别为38、48、66、72、75、76种和84种。新鲜鲟鱼肉的主体风味物质为2,4-癸二烯醛、1-辛烯-3-醇、壬醛、癸醛、己醛等;腌制后的鲟鱼肉主体风味物质为壬醛、1-辛烯-3-醇、己醛、癸醛、柠檬烯等;发酵5 d鲟鱼肉的主体风味物质为1-辛烯-3-醇、柠檬烯、壬醛、乙酸乙酯、庚醇等;发酵10 d鲟鱼肉的主体风味物质为壬醛、1-辛烯-3-醇、乙酸乙酯、柠檬烯、癸醛等;发酵20 d鲟鱼肉的主体风味物质为壬醛、柠檬烯、1-辛烯-3-醇、癸醛、乙酸乙酯等;发酵25 d鲟鱼肉的主体风味物质为壬醛、柠檬烯、1-辛烯-3-醇、乙酸乙酯、癸醛等;发酵35 d鲟鱼肉的主体风味物质为乙酸乙酯、柠檬烯、壬醛、1-辛烯-3-醇、庚醇等。
The changes of volatile ?avor compounds in fermented sturgeon sampled at different stages of the fermentation process were analyzed by solid phase micro-extraction(SPME) coupled to gas chromatography-mass spectrometry(GCMS). The key volatile flavor compounds were identified based on relative odor activity value(ROAV) as a function of odor threshold. A total of 38, 48, 66, 72, 75, 76 and 84 compounds were identi?ed in fresh, salted, 5, 10, 20, 25 and 35 d fermented sturgeon respectively. 2,4-Decadienal, 1-octen-3-ol, nonanal, decanal, and hexanal were the key ?avor compounds in the fresh sample. Nonanal, 1-octen-3-ol, hexanal, decanal, and D-limonene were the key ?avor compounds in the salted sample. 1-Octen-3-ol, D-limonene, nonanal, hexanoic acid, ethyl ester, and 1-heptanol were the key ?avor compounds in the 5 d fermented sample. Nonanal, 1-octen-3-ol, hexanoic acid, ethyl ester, D-limonene, and decanal were the key ?avor compounds in the 10 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, decanal, hexanoic acid, and ethyl ester were the key ?avor compounds in the 20 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, hexanoic acid, ethyl ester, and decanal were the key ?avor compounds in the 25 d fermented sample. Hexanoic acid, ethyl ester, D-limonene, nonanal,1-octen-3-ol, and 1-heptanol were the key ?avor compounds in the 35 d fermented sample.
The changes of volatile ?avor compounds in fermented sturgeon sampled at different stages of the fermentation process were analyzed by solid phase micro-extraction(SPME) coupled to gas chromatography-mass spectrometry(GCMS). The key volatile flavor compounds were identified based on relative odor activity value(ROAV) as a function of odor threshold. A total of 38, 48, 66, 72, 75, 76 and 84 compounds were identi?ed in fresh, salted, 5, 10, 20, 25 and 35 d fermented sturgeon respectively. 2,4-Decadienal, 1-octen-3-ol, nonanal, decanal, and hexanal were the key ?avor compounds in the fresh sample. Nonanal, 1-octen-3-ol, hexanal, decanal, and D-limonene were the key ?avor compounds in the salted sample. 1-Octen-3-ol, D-limonene, nonanal, hexanoic acid, ethyl ester, and 1-heptanol were the key ?avor compounds in the 5 d fermented sample. Nonanal, 1-octen-3-ol, hexanoic acid, ethyl ester, D-limonene, and decanal were the key ?avor compounds in the 10 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, decanal, hexanoic acid, and ethyl ester were the key ?avor compounds in the 20 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, hexanoic acid, ethyl ester, and decanal were the key ?avor compounds in the 25 d fermented sample. Hexanoic acid, ethyl ester, D-limonene, nonanal,1-octen-3-ol, and 1-heptanol were the key ?avor compounds in the 35 d fermented sample.
引文
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[3]黄瀚,贺稚非,李红军,等.HS-SPME-GC-MS分析不同腌制方式处理的伊拉兔肉中挥发性风味物质[J].食品科学,2015,36(20):130-134.DOI:10.7506/spkx1002-6630-201520024.
[4]IGLESIAS J,MEDINA I.Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J].Journal of Chromatography A,2008,1192(1):9-16.DOI:10.1016/j.chroma.2008.03.028.
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[7]翁丽萍,王宏海,卢春霞,等.SPME-GC-MS法鉴定养殖大黄鱼主要挥发性风味物质的条件优化[J].中国食品学报,2012,12(9):209-215.DOI:10.16429/j.1009-7848.2012.09.006.
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[10]谭汝成.腌腊鱼制品生产工艺优化及其对风味影响的研究[D].武汉:华中农业大学,2004.
[11]丁丽丽,吴燕燕,李来好,等.咸带鱼加工过程挥发性风味成分的变化分析[J].食品科学,2011,32(24):208-212.
[12]李春萍.臭鳜鱼发酵中营养和风味变化的研究[D].杭州:浙江工商大学,2014.
[13]管娟.固态发酵鳓鱼的加工工艺及挥发性风味成分研究[D].宁波:宁波大学,2015.
[14]RISTICEVIC S,DEELL J R,PAWLISZYN J.Solid phase microextraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry for highresolution metabolite profiling in apples:implementation of structured separations for optimization of sample preparation procedure in complex samples[J].Journal of Chromatography A,2012,1251:208-218.DOI:10.1016/j.chroma.2012.06.052.
[15]施文正,陈青云,尤其嘉,等.不同温度条件下草鱼肉挥发性成分的检测[J].食品科学,2014,35(4):66-70.DOI:10.7506/spkx1002-6630-201404014.
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[18]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.DOI:10.3321/j.issn:1002-6630.2008.07.082.
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[22]王怡娟,娄永江,陈梨柯.养殖美国红玉鱼肉中挥发性成分的研究[J].水产科学,2009,28(6):303-308.DOI:10.3969/j.issn.1003-1111.2009.06.001.
[23]贡慧,杨霞,刘梦.秋刀鱼热加工后挥发性风味成分变化的分析[J].肉类研究,2017,31(1):25-31.DOI:10.7506/rlyj1001-8123-201701005.
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[25]范秀萍,秦小明,章超桦,等.珍珠龙胆石斑鱼肌肉营养成分与挥发性风味成分的分析与评价[J].广东海洋大学学报,2018,38(1):39-46.DOI:10.3969/j.issn.1673-9159.2018.01.006.
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[27]KOA Y,RAHMAN M M,ELATY A M A,et al.Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS:application to adulteration[J].Food Chemistry,2014,156(3):326-332.DOI:10.1016/j.foodchem.2014.02.001.
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[30]KEENAN D F,BRUNTON N P,MITCHELL M,et al.Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis[J].Food Research International,2012,45(1):17-25.DOI:10.1016/j.foodres.2011.10.002.
[31]赵景丽,赵改名,柳艳霞,等.谷氨酸美拉德反应在金华火腿挥发性风味物质形成中的作用[J].中国食品学报,2014,14(9):110-115.DOI:10.7506/spkx1002-6630-201319006.
[32]乔海军,杨继涛,杨晰,等.沙枣花挥发油化学成分的GC-MS分析[J].食品科学,2011,32(16):233-235.
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