Mall Veronika, Schieberle Peter
Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
J Agric Food Chem. 2017 Apr 5;65(13):2776-2783. doi: 10.1021/acs.jafc.7b00636. Epub 2017 Mar 24.
In our previous study on the aroma compounds of heated prawn meat, the main odorants in blanched (BPM) and fried prawn meat (FPM), respectively, were characterized by means of gas chromatography-olfactometry and aroma extract dilution analysis. In this follow-up study, these aroma compounds were quantified by means of stable isotope dilution assays, and odor activity values (OAV; ratio of concentration to odor detection threshold) were calculated. Results revealed 2-acetyl-1-pyrroline and (Z)-1,5-octadien-3-one as the most potent odor-active compounds in both prawn samples. In FPM, as compared to BPM, higher OAVs were determined for 2-acetyl-1-pyrroline, 2-acetyl-2-thiazoline, 3-methylbutanal, 3-(methylthio)propanal, phenylacetaldehyde, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-diethyl-5-methylpyrazine, and trimethylpyrazine. Aroma recombination experiments corroborated that the overall aroma of the blanched as well as the fried prawn meat, respectively, could well be mimicked by the set of key odorants quantitated in this study.
在我们之前关于加热虾肉香气成分的研究中，分别通过气相色谱 - 嗅觉测定法和香气提取物稀释分析对焯烫虾肉（BPM）和油炸虾肉（FPM）中的主要气味物质进行了表征。在这项后续研究中，通过稳定同位素稀释分析对这些香气化合物进行了定量，并计算了气味活性值（OAV；浓度与气味检测阈值之比）。结果表明，2 - 乙酰基 - 1 - 吡咯啉和（Z）-1,5 - 辛二烯 - 3 - 酮是两种虾肉样品中最具活性的气味活性化合物。在FPM中，与BPM相比，2 - 乙酰基 - 1 - 吡咯啉、2 - 乙酰基 - 2 - 噻唑啉、3 - 甲基丁醛、3 - （甲硫基）丙醛、苯乙醛、3 - 羟基 - 4,5 - 二甲基 - 2（5H）- 呋喃酮、4 - 羟基 - 2,5 - 二甲基 - 3（2H）- 呋喃酮、2,3 - 二乙基 - 5 - 甲基吡嗪和三甲基吡嗪的OAV更高。香气重组实验证实，本研究中定量的关键气味物质组能够很好地模拟焯烫虾肉和油炸虾肉各自的整体香气。
