發(fā)布時間：2019-07-23 13:26

【摘要】：以花鱸魚為研究對象,通過電子鼻和固相微萃取-氣相色譜-質譜對不同溫度條件下花鱸魚肉揮發(fā)性風味成分進行鑒定,分析經(jīng)過不同溫度處理的花鱸魚肉揮發(fā)性物質的種類和相對含量發(fā)生的變化,探索出花鱸魚肉揮發(fā)性成分與加熱溫度的關系。結果表明:電子鼻可以較好地區(qū)分出不同溫度條件下的花鱸魚肉。主成分分析顯示不同溫度條件下的花鱸魚肉氣味成分有明顯的差異,45℃和60℃的花鱸魚肉的氣味成分差異最小。通過氣相色譜-質譜檢測分析,在35、45、60、80℃和95℃的花鱸魚肉中分別確定出25、40、52、56種和59種揮發(fā)性成分;花鱸魚肉中所含揮發(fā)性成分的種類隨著檢測溫度的升高而增多,醛類、酮類、醇類、烴類和芳香族類化合物的相對含量隨著溫度的升高發(fā)生明顯變化;對花鱸魚肉的風味形成有重要貢獻的揮發(fā)性物質為己醛、壬醛、庚醛、癸醛、十一醛、2-辛烯醛、2,4-癸二烯醛、庚醇、1-辛烯-3-醇、二甲苯等化合物。
[Abstract]:The volatile flavor components of perch meat were identified by electronic nose and solid phase microextraction-gas chromatography-mass spectrometry (GC-MS). The species and relative contents of volatile compounds in perch meat treated at different temperatures were analyzed, and the relationship between volatile components and heating temperature was explored. The results showed that the electronic nose could distinguish the meat of perch at different temperatures. Principal component analysis showed that there were significant differences in odor components of perch meat at different temperatures, and the difference of odor components between 45 鈩，

本文編號：2518185