化学
芳香
三硫化二甲酯
色谱法
甲硫醇
嗅觉测定
八醛
气相色谱法
气相色谱-质谱法
质谱法
醋酸
糠醛
二维色谱法
气味
有机化学
二甲基二硫化物
食品科学
硫黄
催化作用
己醛
作者
Zhiping Zhou,Shuangping Liu,Xiangdong Kong,Zhongwei Ji,Xiao Han,Jianfeng Wu,Jian Mao
标识
DOI:10.1016/j.chroma.2017.01.014
摘要
In this work, a method to characterize the aroma compounds of Zhenjiang aromatic vinegar (ZAV) was developed using comprehensive two dimensional gas chromatography (GC × GC) coupled with time-of-flight mass spectrometry (TOFMS) and gas chromatography olfactometry (GC-O). The column combination was optimized and good separation was achieved. Structured chromatograms of furans and pyrazines were obtained and discussed. A total of 360 compounds were tentatively identified based on mass spectrum match factors, structured chromatogram and linear retention indices comparison. The most abundant class in number was ketones. A large number of esters, furans and derivatives, aldehydes and alcohols were also detected. The odor-active components were identified by comparison of the reported odor of the identified compounds with the odor of corresponding GC-O region. The odorants of methanethiol, 2-methyl-propanal, 2-methyl-butanal/3-methyl-butanal, octanal, 1-octen-3-one, dimethyl trisulfide, trimethyl-pyrazine, acetic acid, 3-(methylthio)-propanal, furfural, benzeneacetaldehyde, 3-methyl-butanoic acid/2-methyl-butanoic acid and phenethyl acetate were suspected to be the most potent. About half of them were identified as significant aroma constituents in ZAV for the first time. Their contribution to specific sensory attribute of ZAJ was also studied. The results indicated that the presented method is suitable for characterization of ZAV aroma constituents. This study also enriches our knowledge on the components and aroma of ZAV.
科研通智能强力驱动
Strongly Powered by AbleSci AI