Abstract：
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
摘要：
用气相色谱-离子迁移光谱法表征鱼糜凝胶中的温热风味（WOF），香气提取物稀释分析，香气重组，和遗漏研究。通过不同的胶凝温度制备具有不同WOF水平的鱼糜凝胶,在90、100和121°C加热的鱼糜凝胶被认为是有光的样品，坚强,和中等WOF，分别。根据定量和气味活性值，14醛，2酮，3醇，2含苯化合物，2个含N化合物，3个含S化合物，3个内酯，十一酸,和4-甲基苯酚重新组合，建立了具有最强WOF的鱼糜凝胶的加标模型，与原始样本的相似性最高。最后,涉及从加标模型中省略香气化合物的三角形测试证明，鱼糜凝胶中的WOF归因于（E，E)-2,4-decadienal,庚醛,octanal,非肛门，decanal,(E)-2-壬烯，(E)-2-octenal,(E)-2-decenal,(E,E)-2,4-庚二烯醛，2,3-戊二酮,2,6-二甲基吡嗪,2-丙基吡啶,苯并噻唑,2-甲氧基苯硫酚，和2-糠基硫醇。
