不同产地进口三文鱼挥发风味物质组成特征研究

Study on the characteristics of volatile flavor components of imported salmon from different habitats

中文关键词:  进口三文鱼  挥发性风味物质  组成特征  产地分析

英文关键词:imported salmon  volatile flavor components  composition characteristics  origin analysis

中文摘要:

      目的 初步探索不同产地三文鱼中挥发性风味物质种类和含量组成特征, 区分三文鱼的产地。 方法 采用固相微萃取-气相色谱质谱检测出不同产地进口三文鱼中的挥发性风味成分, 通过组成特征分析各成分在三文鱼产地差异分析中的作用。结果 检出法罗群岛、挪威、澳大利亚、智利、英格兰、加拿大各含有56、51、53、53、43、43种挥发性成分。醛类化合物和碳氢类化合物是三文鱼挥发性风味成分的主要组成。智利三文鱼含有醛类相对百分含量最高, 挪威三文鱼含有醛类相对百分含量最低。反式-2-癸烯醛、2, 4-辛二烯醛仅在智利的三文鱼中检出。2, 4-十二碳二烯醛和十七醛仅在澳大利亚三文鱼中有检出。2, 3-辛二酮仅法罗群岛三文鱼中有检出。1-羟基-2-甲基-1-苯基-3-戊酮仅在澳大利亚三文鱼中检出。2, 6-双(1, 1-二甲基乙基)-2, 5-环己二烯-1, 4-二酮和5-十二烷基二氢-2(3H)-呋喃酮仅在加拿大三文鱼中检出。丁酸1-丙基戊酯仅在英格兰三文鱼中检出。2, 2-二甲基癸烷仅在挪威三文鱼中被检出。正二十烷仅在挪威三文鱼中检出28.13% (匹配度93%), 3-十二炔仅在法罗群岛检出5.64%(86%)。结论 特征性的挥发性风味成分可作为特征指标对三文鱼产地进行区分。

英文摘要:

      Objective To explore the characteristics and content characteristics of volatile flavor substances in salmon from different producing areas, and distinguish the origin of salmon. Methods The volatile flavor components of imported salmon from different areas were detected by solid-phase microextraction and gas chromatography-mass spectrometry. The role of each component in the analysis of the differences in the origin of salmon was analyzed by component characteristics. Results A total of 56, 51, 53, 53, 43 and 43 volatile compounds were detected in Faroe Islands, Norway, Australia, Chile, England and Canada. Aldehydes and hydrocarbons were the main components of volatile flavor components in salmon. Chile salmon had the highest relative content of aldehydes, while Norway salmon has the lowest relative content of aldehydes. Trans-2-decenenal and 2, 4-octadienal were only detected in salmon from Chile. 2, 4-dodecadienal and heptadecanal were detected only in Australian salmon. 2, 3-octanedione was only detected in salmon of Faroe Islands. 1-hydroxy-2-methyl-1-phenyl-3-pentanone was detected only in Australian salmon. 2, 6-bis (1, 1-dimethylethyl)-2, 5-cyclohexadiene-1, 4-dione and 5-dodecyldihydro-2(3H)-furanone were detected only in Canadian salmon. Butyric acid, 1-propylamyl ester was only detected in English salmon. 2, 2-dimethyldecane was detected only in Norwegian salmon. N-eicosane was only detected in 28.13% of Norwegian salmon, and 3-dodecyne was only detected in 5.64% of Faroe Islands. Conclusion The characteristic volatile flavor components can be used as a characteristic indicator to distinguish the origin of salmon.