云南新鲜松露和干制松露挥发性风味成分的对比分析

Comparative analysis of volatile flavor compounds of fresh truffles and dried truffles in Yunnan

摘要:

采用顶空固相微萃取（HS-SPME）法萃取云南新鲜采摘黑松露和真空冷冻干燥黑松露中的挥发性成分，利用气相色谱-质谱联用仪（GC-MS）和气相色谱-火焰光度检测器（GC-FPD）对挥发性成分和含硫物质进行鉴定。结果表明，新鲜黑松露和干制松露中分别鉴定出30种和83种挥发性风味物质，8种和19种含硫化合物。1-辛烯-3-醇，对甲酚甲醚，3-甲基丁醛，二烯丙基二硫醚和二甲基硫醚在新鲜松露中的含量较高；对甲酚甲醚，己酸，右旋柠檬烯，二甲基砜，烯丙基甲基三硫醚在干制松露中含量较高。气相色谱-嗅闻（GC-O）结合香气活力值（OAV）发现新鲜松露中二烯丙基二硫醚，二甲基硫醚，1-辛烯-3-酮，3-甲基丁醛对香气贡献较大；干制松露中双（2-甲基-3-呋喃基）二硫醚，丙位壬内酯，己酸，1-辛烯-3-酮，对伞花烃贡献较大。

Abstract:

The volatile compounds and sulfur aroma compounds of Yunnan Truffle were extracted from fresh-picked and vacuum freeze-drying by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur aroma compounds were conducted by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-flame photometric detection (GC-FPD). The results showed that 30 and 83 volatile flavor compounds, 8 and 19 sulfur aroma compounds were detected in fresh-picked and vacuum freeze-drying truffle, respectively. 1-octen-3-ol, p-cresyl methyl ether, 3-methyl-butanal, diallyl disulfide and dimethyl sulfide had high content in fresh truffles; p-cresyl methyl ether, hexanoic acid, d-limonene, dimethyl sulfone, allyl methyl trisulfide had high content in dry truffles. Gas chromatography-olfactory (GC-O) combined with aroma activity value (OAV) found diallyl disulfide, dimethyl sulfide, 1-octen-3-one, 1-octen-3-ol and 3-methyl-butanal had larger contribution on the aroma of fresh truffles. In dry truffles, bis(2-methyl-3-furyl)disulfide, γ-nonalactone, hexanoic acid, 1-octen-3-one, and 2-Isopropyltoluene had greater contribution .