基于电子鼻和SPME-GC-MS评价烟熏液对熏鲍挥发性风味物质的影响

Analysis of Volatile Flavor s in Smoked Abalone Using Electronic Nose and Solid Phase Micro-extraction Coupled with GC-MS

摘要:

运用电子鼻区分不同烟熏液处理鲍鱼的香气差异，固相微萃取结合气质联用（SPME-GC-MS）分析挥发性风味成分的变化情况，进而揭示不同熏液处理鲍鱼主要特征风味的成因。结果表明，电子鼻能够灵敏地检测到不同烟熏液处理鲍鱼的香气变化，通过GC-MS分析表明，经过液熏处理后鲍鱼的挥发性风味物质种类和相对含量发生了明显的变化，经Ⅱ-2001超级烟熏液处理的液熏鲍Ⅰ共检测出72种挥发性物质，经Ⅱ-2008A着色烟熏液处理的液熏鲍Ⅱ共鉴定出98种挥发性物质；酚类物质作为烟熏风味的特征风味物质，液熏鲍Ⅰ共检测出19种，含量为47.52%，液熏鲍Ⅱ共检测出22种，含量高达55.94%；GC-MS数据经PCA分析发现，GC-MS能够有效地区分不同烟熏液处理的鲍鱼样品，样品间风味物质的差异结果与电子鼻结果相吻合。

Abstract:

Differences in volatile flavors of abalone processed using different fumeols were analyzed by electronic nose, and solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to investigate changes in volatile flavor components, allowing for identification of factors affecting flavor formation in response to different fumeol treatments. The results indicated that changes in the volatile flavors of abalone samples generated by different fumeol treatments could be sensitively detected using the electronic nose method. The results of GC-MS demonstrated that there were significant changes in the types and relative contents of volatile flavor compounds in fumeol-treated abalone, and 72 and 98 volatile compounds were detected in the liquid smoked abalone I processed with super fumeol II-2001 and liquid smoked abalone II processed with super fumeol II-2008A, respectively. Additionally, phenolic compounds were characteristic substances related to the smoked flavor, and 19 and 22 volatile phenolic compounds (contents: 47.52% and 55.94%, respectively) were found in liquid smoked abalone samples I and II, respectively. Principal component analysis (PCA) of GC-MS data suggested that GC-MS could effectively distinguish the abalone samples processed using different fumeols, and GC-MS results of the differences in flavor substances were consistent with those from the electronic nose.