College of Light Industry and Food Engineering, Guangxi University, Nanning 530000, China;Guangxi Vim Marine Science and Technology Company Limited, Beihai 536000, China
Abstract: Volatile flavor components and astringent characteristic substances in pearl shell Pinctada martensii were investigated by headspace solid phase microextraction-gas chromatography-smell-mass spectrometry(HS/SPME-GC-O-MS) in combination with relative odor activity value method. The results showed that 48 kinds of volatile compounds were identified by fresh and mature pearl shellfish using NIST and WILLEY library search, including 9 kinds of ketones, 10 kinds of hydrocarbons, 14 kinds of aldehydes, 3 kinds of furans and 7 kinds of alcohols, 2 kinds of aromatic substances, 1 type of ethers, 1 type of esters, and 1 type of monoterpenes, 33 types in fresh pearl shellfish and 32 types in mature pearl shellfish. Combined with GC-O-MS and ROAV method, 9 kinds of astringent characteristic substances were found, namely furfural, octanal, 2-undecone, 1-octene-3-ol, benzaldehyde, heptaldehyde, hexanal, 3-octanone, and methoxy-phenyl-oxime. The findings show that headspace solid phase microextraction-gas chromatography-smell-mass spectrometry combined with relative odor activity value method can accurately analyze the flavor components of the pearl shell before and after ripening and find out astringent characteristic substances, which provides basic data for the formation mechanism of pearly flesh and the development of dislocation technology.
田淑琳, 周文红, 刘小玲, 江虹锐, 王宇嘉, 张秀国. 基于GC-O-MS和ROAV法的马氏珍珠贝挥发性风味成分及腥味特征物质分析[J]. 大连海洋大学学报, 2019, 34(4): 573-579.
TIAN Shu-lin, ZHOU Wen-hong, LIU Xiao-ling, JIANG Hong-rui, WANG Yu-jia, ZHANG Xiu-guo. Analysis of volatile flavor components and astringent flavor substances in pearl shell Pinctada martensii based on GC-O-MS and ROAV. Journal of Dalian Ocean University, 2019, 34(4): 573-579.
2019, Vol. 34 
