为了解牡蛎肉酶解前后挥发性风味物质变化及确定关键风味化合物，本文利用顶空固相微萃取技术（Solid Phase Micro-extraction，SPME）提取牡蛎肉酶解前后的挥发性风味物质，采用气相色谱-质谱（Gas Chromatography-Mass Spectrometer，GC-MS）联用法对风味物质进行鉴定，根据ROAV值来量化评价各组分对牡蛎肉及酶解液风味的贡献程度，并结合感官评价实验对牡蛎肉及酶解液风味进行分析。感官结果显示牡蛎肉主要呈现果香味和青草味，而酶解后呈现较重的腥味和哈喇味。利用GC-MS从牡蛎肉及其酶解液中分别检测出42种和41种包括醛类、酮类、醇类、酯类、烃类等挥发性物质；且经计算可得牡蛎肉及其牡蛎酶解液的关键风味化合物（ROAV≥1）分别为4种和8种，同时有6和5种挥发性化合物（0.1≤ROAV<1）分别对牡蛎肉及其酶解液总体风味有重要修饰作用，结合感官数据，牡蛎酶解后腥味和哈喇味增强，青草味和果香味减弱，酶解后牡蛎风味变差。

In order to understand the changes of volatile flavors before and after enzymatic hydrolysis of oyster meat and to determine key flavor compounds, in this work, the volatile flavor substances before and after enzymatic hydrolysis of oyster meat were extracted by headspace solid phase microextraction (SPME). The flavor substances were identified by chromatography-mass spectrometry (GC-MS) and the contribution of these flavor substances for the characteristic flavor of enzymatic hydrolysate of oyster meat were quantified according to ROAV values. The sensory evaluation was also used to evaluate the flavor of oyster meat and its enzymatic hydrolysates. The sensory results showed that the oysters mainly showed fruity aroma and grassy taste before enzymatic hydrolysis, and showed heavier fishy smell and scent after enzymatic hydrolysis. The 42 and 41 kinds of volatile substances including aldehydes, ketones, alcohols, esters, hydrocarbons were detected from oyster meat and its enzymatic hydrolysate by GC-MS. The key flavor compounds (ROAV≥1) of oyster hydrolysate are 4 and 8 respectively, and 6 and 5 volatile compounds (0.1≤ROAV<1) are important for the overall flavor of oyster meat and its enzymatic hydrolysates, respectively. Combined with the sensory data, the flavor of oyster was degraded by enzymatic hydrolysis. The sensory results showed that the oysters mainly showed fruity aroma and grassy taste before enzymatic hydrolysis, and showed heavier fishy smell and scent after enzymatic hydrolysis.

“广东省特支计划”科技青年拔尖人才项目（2016TQ03N728）