襄阳牛肉面牛油调料包挥发性风味物质分析

Analysis of Volatile Organic Compounds of Seasonings made from Beef Tallow for Xiangyang Beef Noodles

摘要:

为找出襄阳牛肉面牛油调料包的特征性和差异性挥发性风味物质（Volatile Organic Compounds, VOCs），采用气相离子迁移谱（Gas Chromatography-ion Mobility Spectrometry, GC-IMS）和电子鼻（Electronic nose, E-nose）技术对牛油调料包的VOCs进行了分析。GC-IMS共分离出118种VOCs，鉴定出其中46种，其中含硫化合物2种、萜烯类5种、醇类10种、醛类10种、酮类4种、酸类2种、酯类13种。相对气味活度值（Relative Odor Activity Value, ROAV）计算结果表明，牛油调料包的7种主要香气成分为二甲基硫醚、桉叶油醇、(Z)-6-壬烯醛、丁酸乙酯、异戊酸甲酯、二甲基二硫和2-甲基丙醛（ROVA>1），8种香气修饰成分为3-甲基丁醛、正己醛、正辛醛、2,3-戊二酮、2-甲基四氢呋喃-3-酮、橙花醇、正己酸乙酯和月桂烯（0.1

Abstract:

To identify the characteristic and differential volatile organic compounds (VOCs) in seasonings made from beef tallow for Xiangyang beef noodles, gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) technology were employed. A total of 118 VOCs were separated by GC-IMS, 46 of which were identified, including 2 sulfur compounds, 5 terpenes, 10 alcoholics, 10 aldehydes, 4 ketones, 2 acids, and 13 esters. Relative odor activity value (ROAV) analysis revealed that the seven main aroma components of the seasonings were dimethyl sulfide, 1,8-cineole, (Z)-6-nonenal, ethyl butanoate, methyl 3-methylbutanoate, dimethyl disulfide, and 2-methyl propanal (ROAV>1), while the eight aroma-modifying components included 3-methylbutanal, hexanal, octanal, 2,3-pentanedione, 2-methyltetrahydrofuran-3-one, nerol, ethyl hexanoate, and β-myrcene (0.1