食品工业科技2012，Vol.33Issue(10)：79-84,96,7.
不同新鲜度养殖大黄鱼肉中特征性挥发物的研究
Study on the characteristic volatile compounds generated by different freshness of yellow croaker
摘要
Abstract
For the study of characteristic volatiles of yellow croaker,the volatile compounds variation of yellow croaker stored at 0℃ and 20℃ were detected using HS-SPME-GC-MS.As a result of totally 48 volatiles,which could be divided into 7 classes,were identified.The generation sources and sensory characteristics of volatiles were further discussed in details.Among these compounds,most of them were carbonyl and alcohols.Eight characteristic volatiles which could be represented of meat-like ＂fresh＂ such as hexanal and benzene,1,3-dimethyl,fifteen compounds which could be represented of meat-like ＂corruption＂ such as 2-nonanone,butanoic acid and disulfide and,dimethyl were obtained using PCA method combine with micro-organisms experiment results.关键词
固相微萃取（SPME）/气相色谱-质谱法（GC-MS）/挥发性风味/大黄鱼Key words
solid-phase micro extraction(SPME)/GC-MS/volatile odor/yellow croaker分类
轻工纺织引用本文复制引用
张晶晶..不同新鲜度养殖大黄鱼肉中特征性挥发物的研究[J].食品工业科技,2012,33(10):79-84,96,7.基金项目
2010年上海海洋大学校青年科研基金 （）
