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首页> 外文期刊>Analytical Letters >Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA)
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Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA)

机译：通过溶剂辅助风味蒸发（安全）与气相色谱 - 质谱 - 质谱 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅觉 - 嗅探物（GC-MS-O）和香气提取物稀释分析（AEDA）进行表征（AEDA）

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摘要

The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid-liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation-extraction (SDE). The aromatic extract was subjected to sensory analysis and identified and quantified by gas chromatography-mass spectrometry (GC-MS). A total of 19 volatile compounds were detected that included alcohols, aldehyde, acids, esters, ketones, and terpenes. However, the compounds present at the highest concentrations were ethyl lactate, ethanol, 2,3-butanediol, acetoin, and acetic acid. The key odorants for the ayran drinks were detected using aroma extract dilution analysis (AEDA) and GC-MS-olfactometry (GC-MS-O). A total of 14 aroma-active compounds were determined for the first time. The flavor dilution (FD) factors ranged between 4 and 512 while their odor activity values (OAVs) were from 1.35 to 1126.99. Ethyl lactate (FD of 512 whey/creamy), 2-methylbutanal (FD of 512, fruity), acetoin (FD of 256, buttery creamy), and butanoic acid (FD of 256, cheesy-sweet) were the strongest aroma-active components of the Ayran drink.
机译：使用溶剂辅助风味蒸发（安全）分离Ayran的芳香化合物，得到与液 - 液萃取（LLE），固相萃取（SPE）和同时蒸馏 - 萃取（SDE）相比更代表性的AYRAN气味提取物（SDE ）。对芳族提取物进行感觉分析并通过气相色谱 - 质谱（GC-MS）鉴定和定量。检测到总共19种挥发性化合物，包括醇，醛，酸，酯，酮和萜烯。然而，以最高浓度存在的化合物是乳酸乙酯，乙醇，2,3-丁二醇，乙酰蛋白和乙酸。使用香气提取物稀释分析（AEDA）和GC-MS-OFFOFTOFRARG（GC-MS-O）检测Ayran饮料的关键气味剂。第一次确定总共14种香气活性化合物。风味稀释（FD）因子在4到512之间，而流气体活性值（OAV）为1.35至1126.99。乳酸乙酯（FD为512乳清/奶油），2-甲基丁醛（FD为512，水果），丙酮蛋白（FD为256个，黄油奶油）和丁酸（FD为256，奶酪甜）是最强的香气活性Ayran饮料的组成部分。

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