摘要:
采用HS/SPME-GC/MS对野生与人工栽培羊肚菌的挥发性成分进行提取及检测分析,并采用相对气味活度值(ROAV)判定关键风味物质。在野生和人工栽培羊肚菌菌盖干品中,共检测出42种挥发性成分,野生羊肚菌中共检出24种挥发性成分,主要是5种醛类、8种醇类、4种酯类化合物,相对含量最高的是正己醛(17.99%);人工栽培羊肚菌中检出29种挥发性成分,主要是8种醇类、7种醛类化合物,相对含量最高的是甲酸己酯(7.86%)。野生和人工栽培羊肚菌的共有挥发性成分有:3-甲基丁醛、戊醇、正己醛、3-甲基丁酸、甲酸己酯、庚醛、γ-戊内酯、1-辛烯-3-醇、正庚酸、反-2-辛烯醛。采用ROAV法进行风味评价,野生羊肚菌的关键风味物质包括3-甲基丁醛、正己醛、庚醛、1-辛烯-3-醇、正庚酸、反-2-辛烯醛、壬醛共7种;人工栽培羊肚菌的关键风味物质包括3-甲基丁醛、2-甲基丁醛、正己醛、1-辛烯-3-醇共4种。
Abstract:
The volatile components in wild and cultivated dried Morchella were detected and analyzed by combining HS-SPME with GC-MS, and the relative odor (ROAV) was used to determine the key flavor substance. Fourty-two varieties of volatile components were detected from two samples. Twenty-five, were detected from dried wild Morchella, mainly included 5 kinds of aldehydes, 8 kinds of alcohols and 4 kinds of ester compounds, the highest relative content was hexanal (17.99%). Twenty-nine species of volatile components were detected from dried cultivated Morchella, which primarily were 8 kinds of alchohols and 7 kinds of aldehydes compounds, the highest relative content was n-hexyl formate (7.86%). Use ROAV to evaluate, the key flavor substance in wild sample were 7 kinds, including 3-methylbutanal, n-hexanal, trimethylamine, heptaldehyde, 1-octen-3-ol, n-heptanoic acid, trans-octenal, and that in cultivation Morchella were 4 kinds, which involved 3-methylbutanal, 2-methylbutanal, hexanal, 1-octen-3-ol.
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