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題 名 | 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=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 |
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作 者 | 陳德慰; 張慜; | 書刊名 | Journal of Food and Drug Analysis |
卷 期 | 18:4 2010.08[民99.08] |
頁 次 | 頁290-296 |
分類號 | 341.91 |
關鍵詞 | 大閘蟹; 香氣; Chinese mitten crab; Odour; SPME; GC/MS; GC/O; |
語 文 | 英文(English) |
英文摘要 | 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. |
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