本文采用顶空固相微萃取气相色谱质谱联用技术（SPME/GC-MS）分析其风味成分，采用气相色谱嗅闻分析（GC-O）中的时间-强度法（OSME）和香气活力值法（OAV）确定其特征风味物质并推断其对整体风味的贡献程度，利用偏最小二乘法（PLS）建立感官属性与GC-MS分析风味成分的关系。研究结果表明，鸡精中共检测出105种风味成分，其中硫化物13种、烷烃26种、芳香族化合物18种、酮类11种、醇类4种、烯类15种、醛类6种、杂环化合物10种和酯类2种，其中32种风味物质经PLS分析显示与感官属性相关性较好。气相色谱嗅闻（GC-O）分析结果显示有23种可被嗅闻的香气成分，由OSME法和OAV法共同鉴定出的鸡精样品中特征风味物质有烯丙硫醇、甲基烯丙基硫醚、二烯丙基硫醚、二烯丙基二硫醚、1-石竹烯、2,4-癸二烯醛。说明GC-MS、GC-O、OAV法结合PLS法可以有效综合评价调味品鸡精中的特征风味物质。

Volatile components from chicken bouillons were extracted by headspace solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Subsequently, odor-specific magnitude estimation (OSME) method using gas chromatography-olfactometry (GC-O) and odor activity value method (OAV) were used to determine the characteristic flavor components and conclude their contributions on the overall flavor. The relationship between sensory attributes and volatile compounds analyzed by GC-MS were established using partial least squares regression (PLS). The results identified 105 flavor compounds in chicken bouillons, including 13 sulfides, 26 alkanes, 18 aromatic compounds, 11 ketones, four alcohols, 15 alkenes, six aldehydes, ten heterocyclic compounds, and two esters. Among these, 32 flavor compounds showed good correlation with sensory attributes according to the PLS models. Additionally, GC-O analysis detected 23 aroma components. The characteristic flavor compounds in chicken bouillon identified by OSME method and OAV method included 2-propene-1-thiol, allyl methyl sulfide, 3,3'-thiobis-1-propene, 3-(allyldisulfanyl)-1-propene, caryophyllene, and (E,E)-2,4-decadienal. The results indicate that GC-MS, GC-O, and OAV methods coupled with PLS method can effectively and comprehensively evaluate the characteristic flavor components of chicken bouillons.

雀巢研发中心上海有限公司校企合作项目（J2014-95）