中国食品学报2017，Vol.17Issue(6)：195-205,11.DOI:10.16429/j.1009-7848.2017.06.026
烤制温度对沙丁鱼块挥发性风味物质的影响
Effect of Roasting Temperatures on Aroma Compounds of Sardine Fillets
摘要
Abstract
In order to reveal the origin of main characteristic flavor of sardine fillets under the different roasting temperatures and promptly understand the quality changes of sardine fillets.The volatile aroma compounds in sardine fillets under different roasting conditions were analyzed by electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS).The results revealed that electronic nose could discriminate the flavor characteristics of sardine fillets under different roasting temperatures.Principal component analyses (PCA) showed that the apparent difference between undeodorized and deodorized samples could be well discriminated by electronic nose.The analyses of GC-MS showed that the volatile components of sardine fillets under different roasting temperatures (160,180,200,220 ℃) changed significantly.When the baking temperature was 160 ℃,53 kinds of volatile components were detected;When the roasting temperature was 180 ℃,49 kinds of volatile components were detected;When the roasting temperature was 200 ℃,60 kinds of volatile components were detected;When the roasting temperature was 220 ℃,64 kinds of volatile components were detected,including ethanol,aldehydes,ketones,acids,esters,hydrocarbon compounds,aromatic series and nitrogen containing compounds,etc.With the increase of temperature,the contents of ketones,esters and hydrocarbon compounds were reduced,but the contents of ethanol,aldehydes,acids and N-containing compounds were increased significantly.At the same time,pyrazines,pyrrole,priscoline and other aroma compounds were produced,which gave a significant contribution to aroma of roasting sardine fillets.关键词
沙丁鱼/烤制/挥发性风味物质/电子鼻/气-质联用Key words
sardine/roasting/volatile flavor compounds/electronic nose/gas chromatography-mass spectrometry引用本文复制引用
蔡路昀,马帅,曹爱玲,张宇昊,励建荣,熊善柏,赵葳,沈琳..烤制温度对沙丁鱼块挥发性风味物质的影响[J].中国食品学报,2017,17(6):195-205,11.基金项目
国家自然科学基金项目(31401478) （31401478）
国家博士后基金面上项目(2015M570760) （2015M570760）
辽宁省自然科学基金项目(20170540006) （20170540006）
重庆市博士后特别资助项目(Xm2015021) （Xm2015021）
