【摘要】 采用同时蒸馏萃取法结合气相色谱-质谱联用技术分别对鱼香肉丝市售菜肴和料理包中的挥发性风味成分进行提取与分离。结果共鉴定出136种成分,市售菜肴鉴定出化合物79种,料理包鉴定出化合物104种,两种样品中均检测到的化合物有47种,两者在酯类及含硫含氮及其他杂环化合物检出上存在较大差异。可能造成风味差异影响的化合物有:β-水芹烯、石竹烯、倍半水芹烯、苯甲酸甲酯、苯甲酸乙酯、桉树脑、2,3,5,6-四甲基吡嗪、二烯丙基三硫醚。更多还原

【Abstract】 The volatile flavor components in Yu-Shiang shredded pork between fresh dish and instant food were extracted by simultaneous distillation extraction(SDE) and analyzed by gas chromatography-mass spectrometry(GC-MS). A total of 136 volatile compounds were identified in Yu-Shiang shredded pork. A total of 79 volatile compounds were identified in fresh dish, and 104 volatile compounds were identified in instant food, while 47 compounds existed in both samples. The biggest differences between the two samples were esters and sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds. The following compounds may lead to the different aromas between the two samples: β-phellandrene, caryophyllene, [S-(R*,S*)]-3-(1,5-dimethyl-4-hexenyl)-6-methylene-cyclohexene, benzoic acid methyl ester, benzoic acid ethyl ester, eucalyptol, 2,3,5,6-tetramethyl-pyrazine, and di-2-propenyl-trisulfide.更多还原