運用固相微量萃取法（SPME）、氣相層析質譜儀法（GC/MS）及氣相色譜──氣味測量計（GC/O）分析烹煮後大閘蟹（上海毛蟹, Eriocheir Sinensis）蟹肉中氣味活性分子   全文下載

Determination of Odour-Active Compounds in the Cooked Meat of Chinese Mitten Crab (Eriocheir Sinensis) by Solid Phase Microextraction, Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry

本文採用HS-SPME-GC/MS結合GC/O分析大閘蟹蟹肉中主要氣味活性物質。在GC/O分析中，偵測出15種氣味活性化合物，包括14種氣味（魚腥、蟹肉、烤味、肉味、氨氣味、青味、甜味、生雞蛋味、硫味、泥土味、蘑菇味、煮土豆味、焦糖味和堅果味）。蟹肉中主要氣味活性化合物，分別是三甲胺、甲硫醚、3-甲硫基丙醛、1-辛烯-3-酮、二甲基三硫、 1-辛烯-3-醇、苯甲醛和2-乙醯基?唑，但其中8種氣味化合物，由於含量太低未能鑑定出。

Odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir sinensis) were investigated. Samples were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by Gas Chromatography-Mass Spectrometry (GC/MS) coupled with Gas Chromatography-Olfactometry (GC/O). Fifteen odours were detected with GC/O, and 14 odour descriptors: fishy, crabmeat, toasted, meaty, ammonia, green, sweet, raw egg, sulfury, mud, mushroom, boiled potato, caramel and nutty were used to describe the odours. Trimethylamine, dimethyl sulfide, 1-octen-3-one, dimethyl trisulfide, 1-octen-3-ol, 3-(methythio)-propanal, benzaldehyde and 2-acetylthiazole were identified with GC/MS and proven to be odour-active compounds. There were 8 odour compounds detected with GC/O but not identified by MS, presumably because of their minute quantities.