基于 GC-IMS 分析盐渍海参挥发性风味物质.

[Objective] To investigate the volatile flavor compounds of salted Apostichopus japonicas, the types and differences of volatile flavor compound of salted Apostichopus japonicas from different habitats were compared. [Method]GC-IMS was used to qualitative and relative quantitative analysis of volatile substances of salted Apostichopus japonicas from different origins, and the fingerprints were established. [Result] 83 volatile flavor compounds were identified from salted Apostichopus japonicas, mainly aldehydes, ketones, alcohols and esters. However, the relative content of characteristic volatile substances in different regions was different. Heptanal, octanal and other 13 aldehydes were common components of salted Apostichopus japonicas. Alcohols and ketones were the characteristic flavor substances of salted Apostichopus japonicas from Changdao, esters were the main flavor substances of salted Apostichopus japonicas from Weihai and Dongying, and no certain flavor ingredients were identified in the characteristic area of salted Apostichopus japonicas from Dalian. [Conclusion] The salted Apostichopus japonicas from different origins has unique flavor characteristics due to the different characteristic flavor substances, which can provide more reference for consumers to choose. [ABSTRACT FROM AUTHOR]