该研究以牡蛎肉为原料，采用米曲霉为发酵菌种，在35 ℃下恒温发酵制备新型牡蛎调味基料，并对其进行电子鼻分析、顶空固相微萃取-气相色谱质谱联用分析和感官评价。结果表明，牡蛎肉中挥发性成分以反-2-顺-6-壬二烯醛、1-戊烯-3-醇和2-正戊基呋喃为主，米曲霉发酵后，反-2-顺-6-壬二烯醛的含量大幅升高，1-戊烯-3-醇含量逐渐下降。感官评价结果表明添加0.1%米曲霉发酵48 h后的发酵基料风味最好，此时顺-4-庚烯醛、反-2-顺-6-壬二烯醛等关键挥发性成分的含量最高，其中反-2-顺-6-壬二烯醛的香气活度值达到最大值（OAV=110），是影响牡蛎发酵基料特征风味的关键成分。此外，牡蛎发酵液在不同发酵时间的感官评价结果与反-2-顺-6-壬二烯醛的相对含量具有良好的线性关系，表明发酵液中反-2-顺-6-壬二烯醛的相对含量与发酵液的感官评价结果的相关系数R2=0.97，说明其具有成为新型牡蛎调味基料风味品质评价指标的潜力。

In this study, a new oyster seasoning base was prepared via fermentation of the raw material, oyster meat, with Aspergillus oryzaeat a constant temperature of 35 ℃, and the based was subjected to electronic nose analysis, analysis by headspace solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. The results showed that the volatile components in oyster meat were dominated by (2E,6Z)-nonadienal, 1-penten-3-ol and 2-pentylfuran, and the content of (2E,6Z)-nonadienal increased significantly and the content of 1-penten-3-ol decreased gradually after the fermentation by Aspergillus oryzae. The sensory evaluation results showed that the flavor of the fermented base was the best after 48 h of fermentation with 0.1% Aspergillus oryzae, and the content of key volatile components such as cis-4-heptanol and (2E,6Z)-nonadienal reached the highest, among which (2E,6Z)-nonadienal had the highest odor activity value (OAV=110) and acted asthe key component affecting the characteristic flavor of the oyster fermented base. In addition, the sensory evaluation revealed that the oyster fermentation broth yielded at different fermentation times showed a good linear relationship with the relative content of trans-2-cis-6-nonadienal, with a correlation coefficient R2of 0.97, indicating its potential as a new oyster seasoning base.

山东省中央引导地方科技发展专项资金项目（YDZX2022176）；山东省科技型中小企业创新能力提升工程项目（2021TSGC1251）