以癸酸乙酯为内标物，采用全二维气相色谱-飞行时间质谱（GC×GC-TOFMS）对市售红烧乳鸽中的香气成分进行了半定量测定和分析。结果共鉴定出111种化合物，分别为醇类21种、酯类15种、醛类14种、酮类12种、酸类3种、硫类10种、烷烃类8种、烯类8种、吡嗪类8种、呋喃类2种、其它10种。总相对百分含量最大的是硫类物质，其次是醛类和醇类物质。硫类物质中含量比较高的有二烯丙基二硫、烯丙基甲基二硫和1-烯丙基-2-异丙基二硫烷，其含量分别为：20653.10 μg/kg、2338.33 μg/kg、1006.57 μg/kg。醛类里己醛、戊醛和苯甲醛的含量是最高的三种，分别为4836.47 μg/kg、469.91 μg/kg、442.10 μg/kg。醇类化合物中1-辛烯-3-醇、2-乙基-1-己醇、1-戊醇含量较高，分别为1204.27、1134.45、422.35 μg/kg。酯类、酮类、吡嗪类等其他物质也构成了红烧乳鸽丰富的肉香味。鉴定出的化合物中含量最高的是二烯丙基二硫，其次是己醛和烯丙基甲基二硫，这三种化合物的OAV值也比较高，对红烧乳鸽的香气贡献比较大，是红烧乳鸽的主要特征香气成分。

The volatile flavor compounds of roast pigeon were identified and quantified by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOF MS) using ethyl decanoate as internal standard. A total of 111 compounds were detected which including 21 alcohols, 15 esters, 14 aldehydes, 12 ketones and 3 acids, 10 sulfur compounds, 8 alkanes, 8 alkenes, 8 pyrazines, 2 furans and 10 other compounds. The highest relative percentage of volatile flavor compounds was sulfur compounds, followed by aldehydes and alcohols. The contents of diallyl disulfide, allylmethyldisulfide and 1-allyl-2-isopropyldisulfide were 20653.10 μg/kg, 2338.33 μg/kg and 1006.57 μg/kg, respectively. The contents of hexanal, glutaraldehyde and benzaldehyde in aldehydes were the highest, which were 4836.47 μg/kg, 469.91 μg/kg and 442.10 μg/kg, respectively. The contents of 1-octene-3-ol, 2-ethyl-1-hexanol and 1-pentanol in alcohols were 1204.27, 1134.45 and 422.35 μg/kg, respectively. Esters, ketones, pyrazines and other substances also constituted the flavor characteristics of roast pigeon. The highest content of the identified compounds was diallyl disulfide, followed by hexanal and allylmethyldisulfide. The OAV values of these three compounds were also relatively high, which significantly contributed to the aroma of roast pigeon. Therefore, these three compounds were the main characteristic aroma substances of roast pigeon.

广州市科技计划项目（201704020029；201704020028；201604020050）；广东省工程中心项目（2016B090920097）