食品与发酵工业2017，Vol.43Issue(10)：161-169,9.DOI:10.13995/j.cnki.11-1802/ts.014377
不同烟熏材料对鲣鱼产品挥发性成分的影响
Effect of smoking materials on the volatile odor compounds of smoked skipjack tuna
摘要
Abstract
New material Mono Trap as the solid phase extraction as the adsorption rods to extract the volatile components of skipjack tuna smoked with different smoking materials (chestnut wood,beech,longan wood),and then determined the volatile components of the smoked skipjack tuna by GC-MS (gas chromatography-mass spectrometry),E-Nose technology,GC-O (gas chromatography-olfactometry) and OAV (odor activity value) analysis were also used to further determine the key flavor compounds.The results showed that the whole aroma profiles of the products smoked with longan wood and beech are similar,and also the homogeneity of the flavor of the beech wood smoked products is better.According to OAV and OIV (odor intensity value) analysis,smoking can reduce the unpleasant smell of skipjack tuna and decrease the volatile components of aldehydes.Skipjack tuna smoked with chestnut wood has obvious smoked flavor,while that with longan wood has more abundant flavor and that with beech shows higher content of nitrogen-containing substances.The OAV of the skipjack tuna smoked with different smoking materials is similar.关键词
鲣鱼/烟熏材料/挥发性成分/气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)Key words
skipjack tuna/smoking materials/flavor characteristics/gas chromatography-mass spectrometry (GC-MS)引用本文复制引用
周绪霞,戚雅楠,吕飞,彭玲玲,顾赛麒,丁玉庭..不同烟熏材料对鲣鱼产品挥发性成分的影响[J].食品与发酵工业,2017,43(10):161-169,9.基金项目
浙江省重点研发计划项目(2015C02G2020041) （2015C02G2020041）
