CN112129879B - Method for determining key aroma components of dishes in space food - Google Patents
Method for determining key aroma components of dishes in space food Download PDFInfo
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Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/04—Preparation or injection of sample to be analysed
- G01N30/06—Preparation
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- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides a method for determining key aroma components of dishes in space food, which comprises the steps of freezing dishes by liquid nitrogen with the quality equal to that of dishes, crushing the frozen dishes, extracting volatile components in the crushed dishes, evaluating aroma of the volatile components, analyzing the extract by adopting GC-MS-O, and qualifying aroma active components; analyzing 10 samples by adopting the method, determining the fragrance active ingredients with the sniffing frequency of more than or equal to 6 in the 10 samples, and determining the fragrance dilution factors of the ingredients; quantifying the components with higher aroma dilution factors by adopting an internal standard curve method; calculating fragrance activity values by using quantitative results and thresholds of the components, wherein components with fragrance activity values greater than or equal to 1 are preliminarily determined as key fragrance components of the space food dishes; finally, the key aroma components of the space food dish are further determined through aroma recombination and missing experiments.
Description
Technical Field
The invention relates to a method for determining key aroma components, in particular to a method for determining key aroma components of dishes in space food.
Background
The space food is a special food for special crowd (astronauts) to eat in special environment (space weightlessness environment), has special requirements on nutrition and food hygiene, and also needs to be convenient to eat in space weightlessness environment, and is suitable for a spacecraft food servo system. Under the condition of meeting the requirements, the space food is expected to have good flavor, is loved by spacecrafts, increases appetite, and ensures that the spacecrafts obtain balanced nutritional ingredients under special environments, are healthy and work normally. Because of the specificity of space food, it is determined that the production is different from that of common food, such as the used raw materials are absolutely safe, the quality of the used bag is high, essence and preservative cannot be artificially added in the processing process, and the product can be stored for at least 18 months at room temperature, etc. In order to produce space food with a flavor that is liked by astronauts, a method for determining key aroma components in space food must be established. The space food has limited main food types and relatively more dish types. The aroma components contained in the space food are many, but not every component contributes to the aroma of the food, and the key aroma components really contribute to the aroma of the food, but a method for determining the key aroma components in main foods and dishes in the space food is not available at present. The invention aims to provide a method for determining key aroma components of dishes in space food. The identification of key aroma components of dishes in aerospace foods can provide basis for optimizing production process conditions and determining the optimal shelf life.
Disclosure of Invention
Vacuum packaging is adopted for dishes in the space food, and no soup is contained in the dishes, so that the dishes are all solid food materials; in addition, the non-uniformity of the raw materials of the dishes determines that the fragrance of the same batch of dishes can have small differences among different individuals and different batches of the same dishes; in non-uniform space food dishes, it is very difficult to accurately identify key aroma components from a large number of volatile components.
The invention provides a method for determining key aroma components of dishes in space food, which comprises the following steps:
(1) Opening the package, taking out space food dish, and tearing into 1cm 3 Is put into a glass beaker; adding a certain amount of liquid nitrogen into a glass beaker, and freezing the space food dish; crushing the frozen space food dishes by a crusher;
(2) Extracting volatile components in the crushed space food dishes by using an organic solvent and adopting a volatile component extraction method, and concentrating the obtained extracting solution to a certain volume after the extraction is finished to obtain an extract;
(3) Evaluating the aroma of the extract obtained in (2); if the aroma of the extract is consistent with that of the space food dish, indicating that the extraction method selected in the step (2) is proper, and obtaining the extract for further analysis; if the aroma of the extract is inconsistent with the aroma of the space food dish, the extraction method selected in the step (2) is unsuitable, and the extraction method needs to be replaced and re-extracted until the aroma of the extract is consistent with the aroma of the space food dish;
(4) Analyzing the qualified extract obtained after the fragrance evaluation in the step (3) by adopting a gas chromatography-mass spectrometry-sniffing combined instrument (GC-MS-O for short), and qualitatively analyzing the sniffed fragrance components; in order to ensure the accuracy of qualitative results, a mass spectrometry, a retention index method and a fragrance characteristic method are adopted to carry out primary qualitative on fragrance components, and then the fragrance components are compared with the mass spectrum, the retention index and the fragrance characteristic of the standard substances of the components which are primarily qualitative, if the two are consistent, the identification results belong to positive identification; if the standard substance is not easy to be purchased commercially, the standard substance cannot be compared with mass spectrum, retention index and aroma characteristics of the standard substance, and the identification result belongs to trial qualification only by comparing with data reported by a database and a literature;
(5) Repeating (1) - (4) for 9 times, wherein in 10 experiments, the aroma active ingredient which is smelled to the aroma frequency (called the smelling frequency) of not less than 6 is regarded as the inherent aroma ingredient of the space food dish, and the aroma contribution to the space food dish is larger; the active components with less smelling fragrance can be caused by non-uniformity of raw materials and other external factors, and have little contribution to fragrance of space food dishes and are not considered;
(6) Diluting the extract with solvent for 2 times, and analyzing the diluted extract with GC-MS-O; when the extract was diluted n-fold, the aroma of a certain aroma component could be sniffed by GC-MS-O analysis, but when the extract was diluted n+1-fold, the aroma of a certain aroma component could not be sniffed by GC-MS-O analysis, 2 n The aroma dilution factor of the aroma component; determining fragrance with sniffing frequency not less than 6Aroma dilution factor of the component;
(7) Quantifying the aroma active ingredients with the aroma dilution factor being greater than or equal to 4 by adopting an internal standard curve method, and calculating an aroma activity value (the concentration of the aroma ingredients in the aerospace food dishes divided by the aroma threshold value thereof is called as the aroma activity value) by utilizing the quantitative result and the threshold value of the aroma active ingredients, wherein the aroma active ingredients with the aroma activity value being greater than or equal to 1 are preliminarily determined as key aroma ingredients in the aerospace food dishes.
(8) And verifying the key aroma components which are primarily identified through aroma recombination and missing experiments. Preparing a solution containing key aroma components by using propylene glycol as a solvent, wherein the concentration of the key aroma components is the concentration quantified in step (7); comparing the aroma of the prepared solution with the aroma of the space food, and if the similarity of the aroma of the prepared solution and the aroma of the space food is more than 80%, preliminarily proving that the determined key aroma components are correct. To further verify the identified key aroma components, a plurality of solutions are again prepared, wherein each solution lacks only one of the key aroma components identified above, and the aroma of the solutions is compared with that of the solution containing all the key aroma components; if the aroma of the solution lacking the ingredient differs from the aroma of the solution containing all of the key aroma components, the missing aroma active ingredient is a key aroma component, otherwise it is not a key aroma component.
The research of the inventor finds that the space food dish is frozen by liquid nitrogen with the same amount as the sample before being crushed, on one hand, the extraction of aroma components is facilitated, and on the other hand, the aroma of the frozen dish is not changed after being crushed; wherein the preferred amount of liquid nitrogen is equal to the mass of the space food dish; through researches, the dosage of the experimental space food dish sample is optimized, wherein the preferable dosage is 30-50g. The concept of sniffing frequency is introduced, and the problem of small difference of the fragrance active ingredients among the dishes of the same aerospace food is solved by measuring the sniffing frequency of the fragrance active ingredients in the dishes of 10 same aerospace foods and only focusing on the fragrance active ingredients with the sniffing frequency of more than or equal to 6. Experiments show that the components with the aroma dilution factor smaller than 4 have extremely small aroma contribution to space food dishes, and only the aroma active components with the aroma dilution factor larger than or equal to 4 are required to be quantified. The organic solvent may be diethyl ether, dichloromethane or a mixture thereof.
The invention has the main advantages that:
1. the problem that fragrance components of the space food dishes are changed in the crushing process is solved by crushing the space food dishes after being frozen;
2. the concept of sniffing frequency is provided, the problem of subtle differences of the fragrance active ingredients among dishes of the same space food is solved, and a method is provided for determining important fragrance active ingredients.
Detailed Description
The invention is further illustrated below with reference to examples.
In the present invention, the term "volatile component" refers to a component that can be gasified, not necessarily having fragrance.
In the present invention, the term "aroma component" means that such a component has been reported to have aroma.
In the present invention, the term "aroma active ingredient" refers to an ingredient capable of sniffing its aroma upon GC-MA-O or GC-O analysis.
In the present invention, the term "important aroma active ingredient" refers to an aroma active ingredient having an aroma dilution factor of 4 or more.
In the present invention, the term "key aroma component" means that this aroma component is particularly important in the sample to be analyzed, and the presence or absence and the content change thereof affect the aroma of the sample.
Example 1 determination of key aroma components of Capsici Potato
Taking out the potato with pepper from the vacuum package, and breaking into pieces of about 1cm by hand 3 35g of the pepper potatoes are taken and placed into a beaker, 35g of liquid nitrogen is added, and after the liquid nitrogen is volatilized, a pulverizer is used for pulverizing the frozen pepper potatoes.
The crushed potatoes with the peppers are all placed in a 500mL round bottom flask with 200mL deionized water and 6 zeolite, and placed at one end of a simultaneous distillation device, and heated in an oil bath at the temperature of (120+/-1). Another 50mL of the re-steamed methylene dichloride is placed in a 100mL round bottom flask, 3 zeolite grains are added, the mixture is placed at the other end of a simultaneous distillation device, the mixture is heated in a constant-temperature water bath, the temperature is controlled to be (52+/-1) DEG C, and the continuous distillation and extraction are carried out for 3 hours. After the extraction is finished, the extract is dried by anhydrous sodium sulfate, is placed in a refrigerator for freezing and dehydration, is filtered, is concentrated to about 2mL by a Vigreux column under the water bath condition of 50 ℃, and is concentrated to 0.5mL by nitrogen blowing, so as to obtain the extract of volatile components in the potato with the peppers.
Three perfumers evaluate the aroma of the extract, and the evaluation result shows that the aroma of the extract is inconsistent with the aroma of the pepper potatoes, wherein the extract has heavy cooking smell and lacks the characteristic aroma of the pepper potatoes. The extract could not be used for later analysis.
Example 2 determination of key aroma components of Capsici Potato
Taking out the potato with pepper from the vacuum package, and breaking into pieces of about 1cm by hand 3 35g of the pepper potatoes are taken and placed into a beaker, 35g of liquid nitrogen is added, and after the liquid nitrogen is volatilized, a pulverizer is used for pulverizing the frozen pepper potatoes.
The crushed potatoes with peppers are all put into a 250mL conical flask with a plug, 70mL of dichloromethane is added, the plug is covered tightly, the potato is further sealed by aluminum foil paper and a sealing film, the potato is extracted by shaking in a shaking table at the room temperature for 1h at the rotation speed of 180rpm, and the filtrate is collected after normal pressure filtration. Repeating the extraction for 2 times, and combining the three filtrates to obtain an extract. The volatile and non-volatile components in the extract are separated by solvent assisted evaporation of the flavor components. Firstly, adding extract into a charging funnel at one side of a butterfly glass instrument, placing a lower receiving bottle into a water bath at 40 ℃, adding liquid nitrogen at the other side for condensation, cooling the lower receiving bottle by liquid nitrogen, and cooling the lower receiving bottle by liquid nitrogen when the pressure of a vacuum pump is 2.5 multiplied by 10 -3 Dripping the extracting solution at Pa, and continuously vacuumizing for 1h after dripping, so as to obtain volatile components in a liquid nitrogen cooled receiving bottle; after the experiment was completed, the receiving bottle was taken out of the liquid nitrogen, returned to room temperature, and dried overnight with an appropriate amount of anhydrous sodium sulfate. Then distilling with a Webster distillation column, concentrating to about 5mL, concentrating to 0.5mL with nitrogen blowing,an extract of volatile components in the potato with the capsicum is obtained.
Three perfumers evaluate the aroma of the extract, and the evaluation result shows that the aroma of the extract is the same as that of the potato with the pepper. The extract obtained was placed in a 2mL gas chromatography dedicated sample injection vial and stored in a-40 ℃ refrigerator for later analysis.
More than 9 more experiments were repeated to obtain 10 extracts of potato samples with peppers.
Extracts of 10 samples of potato with peppers were analyzed by GC-MS-O equipped with DB-Wax and HP-5MS chromatography columns, respectively, and only the aroma components perceived by human smell were characterized, and the identified aroma active components in the extracts of 10 samples of potato with peppers are shown in table 1.
Table 1 fragrance actives identified in 10 sample extracts of potato with capsicum and sniffing frequency
Note that: the qualitative method comprises the following steps: o represents aroma characteristics, MS represents mass spectrum, RI represents retention index, S represents standard substance, and the substance is not detected.
The extract was diluted 2-fold with methylene chloride, and the diluted extract was analyzed by GC-MS-O to determine the aroma dilution factor of the aroma active ingredient having a sniffing frequency of not less than 6, and the results are shown in Table 2.
TABLE 2 aroma dilution factor of aroma components with sniffing frequency of 6 or more in sample extract of potato with capsicum
The aroma active ingredient with the aroma dilution factor of more than or equal to 8 is quantified by adopting an internal standard (3-octanol) standard curve method, and the obtained quantitative result is shown in Table 3.
TABLE 3 quantification of important aroma active ingredient of Capsici fructus potato
Note that: although the aroma dilution factor of some components is not less than 8, the components cannot be quantified because the content of the components is lower than that of a mass spectrum detector.
The obtained fragrance activity values are shown in Table 4, based on the quantitative results and the thresholds of these fragrance active ingredients.
TABLE 4 fragrance Activity values of important fragrance actives in Capsici potatoes
Note that: threshold data is from Compilations of odour threshold values in air, water and other media, written by l.j.van Gemert.
The key aroma components in the pepper potatoes are initially determined to be 3-methylthiopropanal, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, 2-amyl furan, 2-methoxy-4-vinyl phenol, 2, 5-dimethyl-4-hydroxy-3 (2H) furanone, 2-methyl-3-propyl pyrazine and 2, 6-dimethyl pyrazine according to the aroma activity value.
The results of the aroma recombination and deletion experiments show that 3-methylthiopropanal, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, 2-amyl furan, 2-methoxy-4-vinyl phenol, 2, 5-dimethyl-4-hydroxy-3 (2H) furanone, 2-methyl-3-propyl pyrazine and 2, 6-dimethyl pyrazine are indeed all key aroma active ingredients in the pepper potato. The change in these components can be of great concern during storage.
Example 3 determination of key aroma components of fresh and fragrant chayote
Taking out fresh and fragrant chayote from the vacuum package, breaking into small blocks of about 1cm < 3 > by hand, putting 100g of fresh and fragrant chayote into a beaker, adding 100g of liquid nitrogen, and crushing the frozen fresh and fragrant chayote by adopting a crusher after the liquid nitrogen is volatilized.
All crushed fresh and fragrant chayote is put into a 500mL round bottom flask, steam is introduced, distillate is collected by a 1000mL separating funnel, after distillation, 100mL of dichloromethane is added into the separating funnel, the mixture is shaken uniformly and then is kept stand for 30min, then the solvent is separated from water, the solvent is put into a 100mL conical flask, a proper amount of anhydrous sodium sulfate is used for drying, then the anhydrous sodium sulfate is filtered and removed, an extract is obtained, the extract is distilled by a Welch distillation column, the extract is concentrated to 5mL, and then the extract is further concentrated to 0.5mL by a nitrogen blowing instrument, so that the extract of volatile components in the fresh and fragrant chayote is obtained.
Three perfumers evaluate the aroma of the extract, and the evaluation result shows that the aroma of the extract is different from the aroma of the fresh and fragrant chayote, wherein the extract lacks the characteristic aroma of the fresh and fragrant chayote. The extract could not be used for later analysis.
Example 4 determination of key aroma components of fresh and fragrant chayote
Taking out fresh fructus Citri Sarcodactylis from vacuum package, and breaking into pieces of about 1cm with hand 3 40g of fresh and fragrant chayote is taken and put into a beaker, 40g of liquid nitrogen is added, and after the liquid nitrogen is volatilized, a pulverizer is adopted to pulverize the frozen fresh and fragrant chayote.
All crushed fresh and fragrant chayote is put into a 250mL conical flask with a plug, 80mL of dichloromethane is added, a glass plug is tightly covered, the mixture is further sealed by aluminum foil paper and a sealing film, the mixture is extracted for 1h at room temperature by shaking at 180rpm in a shaking table, and the filtrate is collected after normal pressure filtration. Repeating the extraction for 2 times, and combining the three filtrates to obtain an extract. The volatile and non-volatile components in the extract are separated by solvent assisted evaporation of the flavor components. Firstly, adding extract into a charging funnel at one side of a butterfly glass instrument, placing a lower receiving bottle into a water bath at 40 ℃, adding liquid nitrogen at the other side for condensation, cooling the lower receiving bottle by liquid nitrogen, and cooling the lower receiving bottle by liquid nitrogen when the pressure of a vacuum pump is 2.5 multiplied by 10 -3 Dripping the extracting solution at Pa, and continuously vacuumizing for 1h after dripping, so as to obtain volatile components in a liquid nitrogen cooled receiving bottle; after the experiment was completed, the receiving bottle was taken out of the liquid nitrogen, returned to room temperature, and dried overnight with an appropriate amount of anhydrous sodium sulfate. Then distilled by a Webster distillation column, concentrated to about 5mL, and concentrated to 0.5 by nitrogen blowingAnd (3) mL to obtain the extract of volatile components in the fresh and fragrant chayote.
Three perfumers evaluate the aroma of the extract, and the evaluation result shows that the aroma of the extract is the same as that of the fresh and fragrant chayote. The extract obtained was placed in a 2mL gas chromatography dedicated sample injection vial and stored in a-40 ℃ refrigerator for later analysis.
The experiment was repeated 9 more times to obtain 10 fresh and fragrant extracts of chayote samples.
The extracts of 10 fresh and fragrant chayote samples were analyzed by GC-MS-O equipped with DB-Wax and HP-5MS chromatography columns, respectively, and only the fragrance components perceived by human smell were qualitatively identified, and the fragrance active components identified in the extracts of 10 fresh and fragrant chayote samples are shown in table 5.
Table 5 fragrance active ingredients identified in 10 fresh and fragrant chayote sample extracts and sniffing frequency thereof
Note that: a the qualitative method comprises the following steps: o represents aroma characteristics, MS represents mass spectrum, RI represents retention index, and S represents standard substance.
The extract was diluted 2-fold with methylene chloride, and the diluted extract was analyzed by GC-MS-O to determine the aroma dilution factor of the aroma component having a sniffing frequency of 6 or more, and the results are shown in Table 6.
TABLE 6 aroma dilution factor of aroma components with sniffing frequency of more than or equal to 6 in fresh and fragrant chayote sample extract
The aroma active ingredient with the aroma dilution factor of not less than 4 is quantified by adopting an internal standard (3-octanol) standard curve method, and the obtained quantitative result is shown in Table 7.
TABLE 7 quantification of important aroma active substances of fresh and fragrant chayote
Note that: although the aroma dilution factor of some components is not less than 8, the components cannot be quantified because the content of the components is lower than that of a mass spectrum detector.
The obtained fragrance activity values are shown in Table 8, based on the quantitative results and the thresholds of these fragrance active ingredients.
Table 8 fragrance Activity values of important fragrance actives of fresh and fragrant chayote
Note that: the threshold data is from Compilations of odour threshold values in air, water and other media written by L.J. van Gemert
According to the aroma activity value, the key aroma components in the fresh and fragrant chayote are eucalyptol, (trans ) -2, 4-decadienal, linalool, trans-anethole, phenethyl alcohol, limonene, maltol and gamma-terpinene.
The results of aroma recombination and deletion experiments show that eucalyptol, (trans ) -2, 4-decadienal, linalool, trans-anethole, phenethyl alcohol, limonene, maltol and gamma-terpinene are indeed all key aroma active ingredients in fresh and fragrant chayote. The change in these components can be of great concern during storage.
Example 5 determination of key aroma components of braised drumstick meat
Taking out the braised chicken leg sample from the vacuum package, separating bones and meat, and tearing the braised chicken leg meat into 1cm 3 50g of braised chicken leg meat is taken and put into a beaker, 50g of liquid nitrogen is added, and after the liquid nitrogen is volatilized, a pulverizer is adopted to pulverize the frozen braised chicken leg meat.
Placing all pulverized braised chicken leg meat into 250mL conical flask with plug, adding 100mL dichloromethane, sealing with glass plug, sealing with aluminum foil paper and sealing film, shaking at room temperature to give a chicken leg meat cakeShaking and extracting at 180rpm for 1h, filtering at normal pressure, and collecting filtrate. Repeating the extraction for 2 times, and combining the three filtrates to obtain an extract. The volatile and non-volatile components in the extract are separated by solvent assisted evaporation of the flavor components. Firstly, adding extract into a charging funnel at one side of a butterfly glass instrument, placing a lower receiving bottle into a water bath at 40 ℃, adding liquid nitrogen at the other side for condensation, cooling the lower receiving bottle by liquid nitrogen, and cooling the lower receiving bottle by liquid nitrogen when the pressure of a vacuum pump is 2.5 multiplied by 10 -3 Dripping the extracting solution at Pa, and continuously vacuumizing for 1h after dripping, so as to obtain volatile components in a liquid nitrogen cooled receiving bottle; after the experiment was completed, the receiving bottle was taken out of the liquid nitrogen, returned to room temperature, and dried overnight with an appropriate amount of anhydrous sodium sulfate. Then distilling with a Welch distillation column, concentrating to about 5mL, and concentrating to 0.5mL with nitrogen blowing to obtain extract of volatile components in braised chicken leg.
Three perfumers evaluate the aroma of the extract, and the evaluation result shows that the aroma of the extract is the same as that of the braised chicken leg. The extract obtained was placed in a 2mL gas chromatography dedicated sample injection vial and stored in a-40 ℃ refrigerator for later analysis.
More than 9 experiments were repeated to obtain 10 extracts of braised chicken leg meat samples.
Extracts of 10 braised chicken leg samples were analyzed by GC-MS-O equipped with DB-Wax and HP-5MS chromatography columns, respectively, and only the aroma components perceived by human smell were characterized, and the identified aroma active components in the extracts of 10 braised chicken leg samples are shown in Table 9.
Table 9 aroma active ingredients identified in 10 sample extracts of braised drumstick meat and sniffing frequency thereof
The extract was diluted 2-fold with methylene chloride, and the diluted extract was analyzed by GC-MS-O to determine the aroma dilution factor of the aroma component having a sniffing frequency of 6 or more, and the results are shown in Table 10.
Table 10 aroma dilution factor of aroma components with sniffing frequency of more than or equal to 6 in sample extract of braised drumstick meat
The aroma active ingredient with the aroma dilution factor of not less than 4 is quantified by adopting an internal standard (3-octanol) standard curve method, and the obtained quantitative result is shown in Table 11.
Table 11 quantitative results of important aroma active substances of braised drumstick meat
The obtained fragrance activity values are shown in Table 12, based on the quantitative results and the thresholds of these fragrance active ingredients.
Table 12 values of aroma Activity of important aroma active substances of braised drumstick meat
Note that: the threshold data is from Compilations of odour threshold values in air, water and other media written by L.J. van Gemert
According to the fragrance activity value, the key fragrance components in the braised chicken leg meat are 2-methyl-3-mercapto furan, dimethyl trisulfide, eugenol, octanal, 3-methylthiopropanal, 2, 5-dimethyl-4-hydroxy-3 (2H) furanone, anethol, hexanal, linalool, (E, E) -2, 4-decadienal, 2-acetyl thiazole, beta-caryophyllene, phenylacetaldehyde and coumarin. The change in these components can be of great concern during storage.
The results of the aroma recombination and deletion experiments show that 2-methyl-3-mercapto furan, dimethyl trithio, eugenol, octanal, 3-methylthiopropanal, 2, 5-dimethyl-4-hydroxy-3 (2H) furanone, anethole, hexanal, linalool, (E, E) -2, 4-decadienal, 2-acetylthiazole, beta-caryophyllene and phenylacetaldehyde are all the key aroma active ingredients in the meat of the braised chicken leg, and coumarin is not from the spice used in the production of the braised chicken leg. The change in these key aroma components can be of great concern during storage.
Claims (1)
1. A method for determining key aroma components of dishes in space food is characterized in that,
(1) Freezing and crushing dishes: the quality of the dish is 30-50g, the dish is frozen by using equal amount of liquid nitrogen, and the frozen dish is crushed;
(2) Solvent direct extraction combined with solvent assisted flavor evaporation: extracting volatile components in the crushed dishes by adopting a method of direct solvent extraction combined with solvent-assisted flavor component evaporation, wherein the solvent is dichloromethane;
(3) Aroma evaluation: evaluating the aroma of the obtained extract by sniffing, judging whether the aroma is the same as the original aroma of the dish, if so, performing the subsequent step, and if not, stopping performing the subsequent step;
(4) And (3) nature determination of aroma active ingredients: analyzing the extract with the same fragrance as the dish by adopting GC-MS-O, and qualifying the fragrance active ingredients;
(5) Screening of inherent aroma components: analyzing 10 dishes of the same kind by adopting the methods of the steps (1) to (4), determining the fragrance active ingredients with the sniffing frequency of more than or equal to 6 in the 10 dishes of the same kind, and marking the fragrance active ingredients as inherent fragrance ingredients; the method comprises the following steps:
repeating the steps (1) - (4) for 9 times, wherein in 10 experiments, the aroma active ingredient which is smelled to the aroma frequency (called the smelling frequency) which is more than or equal to 6 is regarded as the inherent aroma ingredient of the space food dish, and the aroma active ingredient has great contribution to the aroma of the space food dish and is recorded as the inherent aroma ingredient; the active components with less smelling fragrance can be caused by non-uniformity of raw materials and other external factors, and have little contribution to fragrance of space food dishes and are not considered; the 10 same-kind dishes are different individuals and/or different batches of same-kind dish samples of the same-batch dishes;
(6) Determination of aroma dilution factor: measuring the aroma dilution factor of the aroma active ingredient with the smell frequency of more than or equal to 6, and screening out the important aroma active ingredient with the aroma dilution factor of more than or equal to 4;
(7) Determination of fragrance Activity value: quantifying important aroma active ingredients with aroma dilution factors greater than or equal to 4 by adopting an internal standard curve method, wherein the internal standard is 3-octanol; calculating fragrance activity values of the quantified components by using the quantified results and the thresholds of the quantified components, wherein the fragrance activity values are greater than or equal to 1 and are preliminarily determined as key fragrance components of the space food dishes;
(8) Aroma recombination and loss experiments: finally, the key aroma components of the space food dish are further determined through aroma recombination and missing experiments.
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