关键词: 烧麦；香气活性成分；香气提取物稀释分析；香气活性值；关键香气成分；贮存

Abstract: In order to determine the key odorants in Shaomai (SM) and to investigate the changes of the odorants during SM storage, volatiles were extracted by solvent extraction combined with solvent-assisted flavor evaporation. A total of 50 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Among these compounds, 1-octen-3-ol, anethole, guaiacol and 2-pentylfuran had the highest flavor dilution (FD) of 6 561 as determined by aroma extract dilution analysis (AEDA). Thirty-seven compounds with FD factors ≥ 81 were quantitated by the internal standard method. Based on the quantitative results and odor thresholds reported in the literature, their odor activity values (OAVs) were calculated. Totally 21 odorants with OAV ≥ 1 were determined as the key odorants of SM. The contents of the 37 compounds in SM stored for up to 13 months at room temperature were analyzed and their OAVs were calculated. The results showed that the number of key odorants in SM did not change during storage. The levels of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, hexanal and 4-vinylguaiacol decreased greatly, while most of the other compounds changed little.

Key words: Shaomai; odor active compounds; aroma extract dilution analysis; odor activity value; key odorants; storage