J Agric Food Chem. 2018 Jun 20;66(24):6132-6141. doi: 10.1021/acs.jafc.8b01378. Epub 2018 Jun 11.
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of 53 odor-active compounds by comparing the odor characteristics, MS data, and retention indices with those of reference compounds. Twenty-seven odorants were detected in at least five isolates that were extracted and analyzed by the same method, and their flavor dilution (FD) factors, ranging from 1 to 2048, were measured by aroma extract dilution analysis (AEDA). To further determine their contribution to the overall aroma profile of PEY, 22 odorants with FD factors ≥16 and GC-MS responses were quantitated, and their odor activity values (OAVs) were calculated. According to the OAV results, 19 odorants with OAVs ≥ 1 are the potent odorants that greatly contribute to the characteristic aroma of PEY. Nine compounds were identified for the first time: (E,Z)-2,6-nonadienal, (E)-2-nonenal, 2-methylbutanal, dimethyl disulfide, trimethylamine, methional, dimethyl trisulfide, diisopropyl disulfide, and diethyl disulfide.
为了研究皮蛋蛋黄（PEY）中的强气味活性化合物，通过顶空固相微萃取和溶剂辅助风味蒸发法分离挥发性化合物。通过比较气味特征、质谱数据和保留指数与参考化合物的比较，气相色谱-嗅觉测量法（GC-O）和气相色谱-质谱法（GC-MS）分析共鉴定出 53 种气味活性化合物。在至少五个用相同方法提取和分析的提取物中检测到 27 种气味剂，并用香气萃取稀释分析（AEDA）测定其风味稀释（FD）因子，范围从 1 到 2048。为了进一步确定它们对 PEY 整体香气特征的贡献，定量了具有 FD 因子≥16 和 GC-MS 响应的 22 种气味剂，并计算了它们的气味活性值（OAV）。根据 OAV 结果，具有 OAV≥1 的 19 种气味剂是对 PEY 特征香气有重大贡献的强气味剂。首次鉴定出 9 种化合物：（E,Z）-2,6-壬二烯醛、（E）-2-壬烯醛、2-甲基丁醛、二甲基二硫化物、三甲胺、甲硫醛、二甲基三硫化物、二异丙基二硫化物和二乙基二硫化物。
