关键词: 沙琪玛, 气味活性化合物, 固相微萃取, 动态顶空制样, 气相色谱-嗅闻-质谱

Abstract: Three headspace extraction methods including purge & trap (P&T), solid-phase micro-extraction (SPME) and dynamic headspace extraction (DHS) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were utilized to analyze the volatile compounds in three kinds of sachima. A total of 45 and 38 compounds were identified by SPME and DHS, respectively, mainly including alcohols, aldehydes, ketones, esters and heterocyclic compounds. Meanwhile, due to their high concentration and lower threshold, aldehydes and heterocyclic compounds greatly contributed to the overall aroma profile of sachima. Furthermore, 17 aroma-active compounds were detected in sachima, responsible for green, coca, malty, grass, citrus, bread, mushroom, cheesy, green bean, popcorn, peanut, roasted nut, and peanut butter aroma, respectively. Sensory evaluation revealed that the aroma profile of sachima consisted of roasted, malty, fattay, green, sweet, burned, and egg aroma, consistent with the aroma characteristics of 17 odor-active compounds. Statistical comparison of three kinds of sachima with partial least squares (PLS) analysis showed that classic and whole-egg sachima contained less aroma compounds and pyrazines but more aldehydes than premium sachima.

Key words: sachima, aroma-active compounds, solid-phase micro-extraction (SPME), dynamic headspace extraction (DHS), gas chromatography-olfactometry-mass spectrometry (GC-O-MS)