Key Components of Fishy Smell of Eupolyphaga Steleophaga by Head Space-Solid Phase Microextraction-GC-MS and Odor Activity Value
OBJECTIVE To determine the main components of the fishy smell of the Eupolyphaga Steleophaga,and to provide a theoretical basis for deodorizing the Eupolyphaga Steleophaga.METHODS Head space-solid phase microextraction-gas chromatography-mass spectrometry was used to identify the components of 10 batches of Eupolyphaga Steleophaga,and area normalization method and chemometrics method were used to analyze the smelly gas of different batches.Odor activity value(OAV)was used to evaluate the contribution of odor components and identify key odor components.RESULTS A total of 87 volatile odor components were identified,the key fishy smell compounds(OAV≥1)were m-methylphenol,dimethyltrisulfide,4-methylphenol,2-methyliso-borneol,2-etzol,4-methylvaleric acid,iso-valeric acid,etc.Modified fishy gas composition(0.1＜OAV＜1)were 2-chloro phenol,o-cresol,phenol,2-camphor,indole,n-octyl alcohol,dimethyl disulfide and so on.CONCLUSION The main components of the smell of Eupolyphaga Steleophaga are phenols,acids and sulfides.The key components of smelly gas are m-methylphenol,dimethyl ltrisulfide,4-methylphenol,4-methylvalanoic acid,isovalanoic acid,propionic acid,butyric acid and so on.
Eupolyphaga Steleophagasolid phase microextraction-GC-MSfishy smellodor activity value
万方数据
维普
