Characterization of the aroma compounds from stewing lamb
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摘要: 本文对炖煮羊肉的香气物质进行了分析鉴定。采取的方法为先同时蒸馏萃取,萃取物再气相色谱-质谱联用及芳香提取物稀释法气相色谱-嗅闻分析。气相色谱-质谱联用分析,通过NIST2014质谱库检索和保留指数核对,共鉴定出142种挥发性成分,包括醛类、酮类、醇类、酯类、酸类、含硫化合物、含氮杂环、含氧杂环、烃类等,其中醛类所占比例最大。含量较高的为十六醛（18.82%）、壬醛（11.67%）、十八醛（4.75%）、己醛（2.54%）、辛醛（2.11%）等。芳香提取物稀释法气相色谱-嗅闻分析,结合气-质鉴定结果,将保留指数及气味特征与文献比对,鉴定出41种香气活性物质,其中3-（甲硫基）丙醛、糠硫醇、2-乙基-3,5-二甲基吡嗪、双（2-甲基-3-呋喃基）二硫醚、2,3-二甲基吡嗪、（Z）-2-壬烯醛、3-壬烯醛、12-甲基十三醛等14种化合物具有较高的稀释因子（log2FD≥7）,这些化合物被认为是关键香气成分。Abstract: The aroma compounds from stewing lamb were analyzed.Simultaneous distillation and solvent extraction( SDE) was employed while the lamb was stewing.The extracts were analyzed by gas chromatography and mass spectrometry(GC- MS) as well as GC and Olfactometry( GC- O) in the detection of aroma extract dilution analysis(AEDA).A total of 142 volatile compounds were identified in GC-MS by search of NIST2014 mass spectra library and the comparison of retention index with those in the literatures. The identifications included aldehydes,ketones,alcohols,esters,carboxylic acids,sulfur compounds,nitrogen heterocycle,oxygen heterocycle and hydrocarbons,among which the amounts of aldehydes were the highest. The compounds of high percentages of peak areas were hexadecanal(18.82%),nonanal(11.67%),octadecanal(4.75%),hexanal(2.54%),octanal( 2.11%),etc.41 aroma- active compounds were identified in GC- O analysis by the comparison with results of GC- MS,and their retention indices,and odor characteristics with reported in literatures.Those of high flavor dilution factors(log_2FD≥7) were 3-(methylthio)- propanal,furfurylmercaptan,2- ethyl- 3,5- dimethylpyrazine,bis-( 2-methyl-3- furyl) disulfide,2,3- dimethylpyrazine,( Z)-2- nonenal,3- nonenal,12- methyltridecanal etc.,which were considered as the key aroma- active compounds of the stewing lamb.
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