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研究成熟度对印度块菌Tuber indicum香气成分的影响,并测定成熟印度块菌的关键香气成分。将3种不同成熟度的印度块菌,以固相微萃取(SPME)技术为香气富集方法,利用气相色谱-质谱联用(GC-MS)分析其香气成分。结果表明未成熟印度块菌中仅检测出4种香气成分,中度成熟阶段检测出8种,成熟阶段检测出13种,而且成熟阶段检测出的香气成分大多都是前人报道过对块菌香气有贡献的成分;通过计算成熟块菌各香气组分的香气活度值(OAV),可知二甲基硫醚、2,3-丁二酮、3-甲基正丁醛、2-甲基正丁醛、己醛、1-辛烯-3-醇这6种物质是印度块菌的关键香气成分(OAV>1)。
The effect of maturity on the aroma components of Indian Tuber indicum was studied and the key aroma components of mature Indian truffles were determined. Three kinds of Indian truffles with different maturity were determined by solid-phase microextraction (SPME) as aroma enrichment method, and their aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that only 4 kinds of aroma components were detected in immature Indian truffles, 8 in moderate maturity stage, 13 in mature stage, and most of the aroma components detected in mature stage were reported in the past, Aroma contribute ingredients; By calculating the aroma activity value (OAV) of each aroma component of mature truffle, dimethyl sulfide, 2,3-butanedione, 3-methyl n-butyraldehyde, 2- N-butyraldehyde, hexanal, and 1-octen-3-ol were the key aroma components of Indian truffles (OAV> 1).