中国食品学报2023，Vol.23Issue(12)：311-322,12.DOI:10.16429/j.1009-7848.2023.12.032
HS-SPME-GC-MS结合电子感官技术分析新疆抓饭的挥发性物质
Analysis of Volatile Flavor Compounds of Xinjiang Pilaf by HS-SPME-GC-MS Coupled with Electric-sense Technology
摘要
Abstract
In this study,electronic nose(E-nose),electronic tongue(E-tongue)and Headspace solid phase microextrac-tion-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with relative odor activity value(ROAV)were used to evaluate the volatile components and key aroma components of Xinjiang pilaf.The results show that the electron-ic nose can effectively distinguish the volatile components in different Xinjiang pilaf;the electronic tongue cannot effec-tively distinguish the taste of different Xinjiang pilaf.A total of 132 volatile compounds were detected by HS-SPME-GC-MS,including 25 alkanes,16 olefins,27 aldehydes,26 alcohols,11 ketones,9 esters,15 phenols and 3 other com-pounds.A total of 39 common volatile flavor compounds were detected.Combined with ROAV analysis,Myrcene,Caryophyllene,(E,Z)-2,4-decadienal,4-(1-methylethyl)-Benzaldehyde,4-Isopropylcyclohexa-1,3-dienecarbaldehyde,(E,E)-2,4-decadienal,(E)-2-Decenal,Nonanal,(E)-2-nonenal,beta-Ionone were the key aroma substance of Xin-jiang pilaf.关键词
抓饭/电子鼻/电子舌/顶空-固相微萃取-气相色谱-质谱联用/相对气味活度值Key words
Xinjiang pilaf/electronic nose/electronic tongue/HS-SPME-GC-MS/ROAV引用本文复制引用
于明,毛红艳,祖力皮牙·买买提,岳丽..HS-SPME-GC-MS结合电子感官技术分析新疆抓饭的挥发性物质[J].中国食品学报,2023,23(12):311-322,12.基金项目
新疆维吾尔自治区自然科学基金青年基金项目(2021D01B63) （2021D01B63）
中央引导地方科技发展专项(ZYYD2022B14) （ZYYD2022B14）
