Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Funct. 2019 Oct 16;10(10):6473-6483. doi: 10.1039/c9fo01209e.
The aroma of grilled eel is affected by three key processing steps: curing, steaming, and grilling. This study was aimed at the determination of the difference between the characteristic volatiles in each processing stage and their influence on the final aroma of grilled eel. A total of 92 volatile compounds were identified by purge and trap (P&T) combined with gas chromatography-mass spectrometry (GC-MS) throughout the processing. Alcohol, ketone, aromatic compounds and methylated compounds were the most important volatiles in the eel meat during processing. Pyrazine was generated gradually during the entire process, and 2,3-dimethylpyrazine was only found in the sample after grilling. Distinct odors among the raw and treated samples could be indirectly distinguished according to their volatile compounds, analyzed by heatmap. Together, these results indicate a relationship between the final aroma and the whole processing. The odor coding made from the odor activity value (OAV) could be as a reference benchmark for the grilled eel product.
腌制、蒸煮和烤制。本研究旨在确定每个加工阶段特征挥发物的差异及其对烤鳗鱼最终香气的影响。通过吹扫捕集（P&T）与气相色谱-质谱联用（GC-MS）在整个加工过程中共鉴定出 92 种挥发性化合物。醇、酮、芳香族化合物和甲基化化合物是加工过程中鳗鱼肉中最重要的挥发性化合物。在整个过程中，吡嗪逐渐生成，只有在烤制后的样品中才发现 2,3-二甲基吡嗪。根据热图分析，通过挥发性化合物可以间接区分生样和处理样之间的明显气味差异。总的来说，这些结果表明最终香气与整个加工过程之间存在关系。气味活性值（OAV）生成的气味编码可以作为烤鳗鱼产品的参考基准。
