【摘要】 气相色谱-嗅闻(GC-O)技术是近年来国外广泛使用的一种香味分析技术,其中的芳香萃取物稀释方法(AEDA)在鉴别物质的关键芳香化合物方面具有优势。本文采用同时蒸馏提取法(SDE法)提取北京烤鸭的香气成分,利用AEDA技术并结合气-质联用(GC-MS)技术分析其关键芳香化合物。分析结果表明,北京烤鸭的香气活性化合物包括醇、醛、酮、硫、氮的直链和杂环化合物;其关键香味活性化合物为(E,E)-2,4-癸二烯醛、2-甲基-3-呋喃硫醇、1-辛烯-3-醇、3-甲硫基丙醛和反-2-十一烯醛。更多还原

【Abstract】 GC-O is a widely used flavor analysis technique,the aroma extract dilution analysis(AEDA)method of GC-O plays an important role in identification of key aroma compounds.Volatiles of Beijing grilled ducks were extracted by SDE method,then the SDE-extract was subjected by GC-O,aroma-active compounds were identified and ranked by AEDA.It showed that aroma-active compounds were composed by a variety of compounds including alcohols,aldehydes,ketones,sulfur-containing,nitrogen-containing compounds,and especially,(E,E)-2,4-decadienal,2-methyl-3-furanthiol,1-octen-3-one,3-methylthiopropanal and(E)-2-undecenal were identified as the key aroma-active compounds in Beijing grilled duck.更多还原