食品科学2018，Vol.39Issue(8)：123-128,6.DOI:10.7506/spkx1002-6630-201808020
OAV和GC-O-MS法分析五香驴肉风味活性物质
Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry
摘要
Abstract
The volatile compounds in spiced donkey meat were extracted by solvent-assisted flavor evaporation (SAFE) and identified by odor activity value (OAV) calculation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 48 volatile compounds were identified in spiced donkey meat and 13 and 21 flavor-active compounds were identified by OAV calculation and GC-O-MS, respectively. The combination of two methods suggested that the key flavor-active compounds (OAV > 200 and aroma intensity = 3) included cineole, eugenol, anethole, 1-nonanal, 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-acetyl pyrrole, and maltol.关键词
五香驴肉/溶剂辅助风味蒸发/风味活性物质/气相色谱-嗅闻-质谱法/香气活性值Key words
spiced donkey meat/solvent-assisted flavor evaporation/flavor-active compounds/gas chromatography-olfactometry-mass spectrometry/odor activity value分类
轻工纺织引用本文复制引用
谢恬,王丹,马明娟,陈海涛,孙宝国,张宁,张玉玉..OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400705) （2016YFD0400705）
国家自然科学基金青年科学基金项目(31401604) （31401604）
