Guo Hongxia, Feng Tao, Qi Wenyuan, Kong Qiulian, Yue Ling, Wang Haihong
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
J Food Sci. 2021 Jan;86(1):184-193. doi: 10.1111/1750-3841.15541. Epub 2020 Nov 29.
Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. PRACTICAL APPLICATION: SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.
采用电子束辐照保鲜技术处理真空包装三文鱼，通过顶空固相微萃取（HS-SPME）和溶剂辅助风味蒸发（SAFE）两种萃取方法，研究电子束辐照对三文鱼气味活性化合物的影响。利用气相色谱-质谱联用仪（GC-MS）和气相色谱-嗅觉测量仪（GC-O）对挥发性风味化合物进行检测，并结合香气提取物稀释法（AEDA）和气味活性值（OAV）来鉴定重要气味物质。此外，通过偏最小二乘回归（PLSR）分析不同剂量辐照三文鱼的感官属性与挥发性化合物之间的相关性。结果表明，经SPME和SAFE萃取后，电子束辐照前后三文鱼分别检测出49种和70种挥发性风味化合物。进一步通过AEDA和OAV鉴定，其中10种气味物质被认为是重要的挥发性风味化合物，对三文鱼中肉香、脂香和草香等香气轮廓的形成起到重要作用。此外，甲硫醇、3-甲基丁醛、3-甲基丙醛、二甲基二硫醚、二甲基三硫醚和2-戊基呋喃被鉴定为4 kGy辐照三文鱼中的重要挥发性风味化合物，也是构成辐照异味的独特化合物。总体而言，1 kGy辐照的三文鱼香气特征最佳。实际应用：SPME和SAFE作为三文鱼挥发性化合物的两种萃取方法，相互补充。此外，结合AEDA和OAV鉴定出特征风味化合物。此外，首次建立了电子束辐照三文鱼的气味指纹图谱。
