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《Journal of Anhui Agricultural Sciences》 2009-04
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Study on Volatile Odor Active Compounds of Silver Carp(Hypophthalmichthys molitrix) Meat by SDE-GC-Olfactometry

ZHANG Qing et al(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)  
[Objective] The research aimed to study the volatile odor active compounds of silver carp(Hypophthalmichthys molitrix) meat,and analyze their contributions to the odor of H.molitrix meat.[Method]The volatile flavor compounds of H.molitrix meat were extracted by simultaneous distillation extraction(SDE) and evaluated by gas chromatography-olfactometry(GC-O) and were identified by gas chromatography-mass spectrometry(GC-MS).GC-O was performed by a group of 8 assessors using the aroma extract dilution analysis(AEDA) method.The odors of the detected compounds were described.[Result] Thirty-one volatile compounds were identified by GC-MS,among those,eleven volatile compounds and two unknown compounds possessed odor activity in H.molitrix meat.They characterized by fishy,green,fat,mushroom and earthy odors separately.According to dilution analysis,(E)-2-octenal and 3-(methylthio)-propanal had strong contributions to the fishy odor of H.molitrix meat.[Conclusion] SDE-GC-O can screen odor active compounds efficiently from overall aroma in H.molitrix meat,and estimate the sensory contribution of single odor active compounds.
【Fund】: 国家科技支撑计划(2008BAD94B09);; 农业部948项目(2006-G43);; 上海市重点学科建设项目(T1102)
【CateGory Index】: S917.4
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