风冷与冷藏过程中酱卤牛肉风味逸散行为研究

doi:10.3864/j.issn.0578-1752.2022.16.013

摘要/Abstract

摘要：

【目的】明确风冷与冷藏过程中酱卤牛肉挥发性风味物质逸散行为,为酱卤牛肉的风味保持与风味调控提供理论依据。【方法】采用电子鼻（electronic nose,E-nose）、顶空固相微萃取-气相色谱-质谱联用技术（headspace solid-phase microextraction gas chromatography mass spectrometry,HS-SPME/GC-MS）,结合气味活性值（odor activity value,OAV）和主成分分析（principal component analysis,PCA）,明确酱卤牛肉在风冷（中心温度从50℃降至10℃,风速2 m∙s^-1,降温时间90 min）和冷藏（4℃贮藏0、6、18、30、42和54 h）阶段挥发性风味物质变化,揭示酱卤牛肉中关键风味活性物质的逸散行为。【结果】E-nose结果表明,风冷阶段,刚出卤煮罐、风冷前和风冷后酱卤牛肉的风味轮廓差异显著,主要由氮氧类化合物、醇类、醛酮类化合物、芳香类化合物和有机硫化物差异导致;冷藏0、42和54 h后,酱卤牛肉的风味轮廓差异显著,氮氧类化合物、醇类、醛酮类化合物是导致差异的主要风味物质,而冷藏6、18和30 h后风味轮廓没有显著性差异。HS-SPME-GC-MS结果表明,酱卤牛肉在风冷阶段分别鉴定出39、31和33种挥发性风味物质,含量分别为13 636.18、9 799.21和8 213.86 μg·kg^-1,总含量降低39.8%;冷藏阶段分别鉴定出36、36、34、34、31和29种挥发性风味物质,含量分别为7 712.65、6 196.00、5 319.42、4 732.69、5 295.05和4 281.82 μg·kg^-1,总含量降低44.5%。冷藏是酱卤牛肉挥发性风味物质逸散的主要阶段。OAV分析表明,风冷阶段共有18种风味活性物质,其中桉叶油醇、月桂醇、戊醛和左旋香芹酮在风冷前全部丢失;3-羟基-2-丁酮、苯乙醇、香叶基丙酮和芳樟醇逸散严重,OAV值分别降低81.3%、64.0%、63.7%和55.1%。冷藏阶段共有15种风味活性物质,其中乙酸异丁酯、庚酸乙酯在贮藏6 h后全部丢失;茴香脑、丁香酚、草蒿脑和芳樟醇逸散严重,OAV值分别降低63.9%、63.8%、58.1%和53.9%。【结论】冷藏是酱卤牛肉风味活性物质丢失逸散的主要阶段;风冷和冷藏过程中醇类、酮类、酯类和酚醚类化合物更容易发生丢失逸散;丢失逸散的风味活性物质主要来源于香辛料。

关键词: 酱卤牛肉, 风冷, 冷藏, 风味逸散行为

Abstract:

【Objective】This study clarified the escape behavior of key volatile compounds in stewed beef with soy sauce during air-cooling process and refrigeration, aiming to provide the theoretical basis for the flavor preservation and conformity of stewed beef with soy sauce. 【Method】 The volatile flavors in stewed beef with soy sauce were identified by the electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with odor activity value (OAV) and principal component analysis (PCA), which defined the dynamic change of flavors during cold air-cooling process (the central temperature was reduced from 50℃ to 10℃, the wind speed was 2 m∙s^-1, and the cooling time was 90 minutes) and refrigeration (0, 6, 18, 30, 42 and 54 h at 4℃). Then the escape behavior of key flavor active compounds in stewed beef with soy sauce were revealed. 【Result】According to the E-nose analysis, the flavor profiles of stewed beef with soy sauce exhibited significant differences among the three stages (“out of the pot”, before air-cooling and after air-cooling). Nitrogen oxides, alcohols, aldehydes, ketones, aromatics and organic sulfides were considered the main compounds for the discrepancy. On the other side, the stewed beef with soy sauce after 0, 42 and 54 h refrigeration showed differential flavor profiles, which mainly caused by the variety in nitrogen compounds, alcohols, aldehydes and ketones. However, there was no significant difference in the flavor profiles among 6, 18 and 30 h refrigeration. The HS-SPME-GC-MS results showed that 39, 31 and 33 volatile compounds were identified in three cold air-cooling stages, and the contents were 13 636.18, 9 799.21 and 8 213.86 μg∙kg^-1, respectively, with total amounts reducing by 39.8%. Morever, 36, 36, 34, 34, 31 and 29 volatile compounds were identified on different refrigeration periods, the contents were 7 712.65, 6 196.00, 5 319.42, 4 732.69, 5 295.05 and 4 281.82 μg∙kg^-1, respectively, and the total contents decreased by 44.5%. Therefore, the flavor escape of stewed beef with soy sauce mainly occurred in the refrigeration stage. Besides, OAV analysis showed stewed beef with soy sauce in the cold air-cooling stage had 18 key active compounds, while eucalyptol, lauryl alcohol, valeraldehyde, and L-carvone were all lost before cold air-cooling, and acetoin, phenethyl alcohol, geranyl acetone, as well as linalool escaped severely, with their OAV values reducing by 81.3%, 64.0%, 63.7% and 55.1%, respectively. 15 key active volatile compounds were identified during refrigeration. Among them, isobutyl acetate and ethyl heptanoate were lost after 6 h. Anethole, eugenol, 4-allylanisole, and linalool were severely escaped, and the OAV values decreased by 63.9%, 63.8%, 58.1% and 53.9%, respectively. Refrigeration was the main stage for the loss and dissipation of flavor compounds in stewed beef with soy sauce; alcohols, ketones, esters and phenolic ethers were more susceptible to lose and escape during air-cooling and refrigeration; the loss and dissipation of flavor compounds were mainly derived from spices. 【Conclusion】This study revealed the escape behavior of flavor active compounds in stewed beef with soy sauce during air-cooling process and refrigeration, and provide the theoretical basis for stewed beef's flavor retention and regulation with soy sauce.

Key words: stewed beef with soy sauce, cold air-cooling, refrigeration, flavor escape

强宇, 姜薇, 刘成江, 黄峰, 韩东, 张春晖. 风冷与冷藏过程中酱卤牛肉风味逸散行为研究[J]. 中国农业科学, 2022, 55(16): 3224-3241.

QIANG Yu, JIANG Wei, LIU ChengJiang, HUANG Feng, HAN Dong, ZHANG ChunHui. Flavor Escape Behavior of Stewed Beef with Soy Sauce During Air-Cooling and Refrigeration[J]. Scientia Agricultura Sinica, 2022, 55(16): 3224-3241.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2022.16.013

https://www.chinaagrisci.com/CN/Y2022/V55/I16/3224

图/表 8

表1

图1

图2

表2

风冷和冷藏期间酱卤牛肉中挥发性风味物质GC-MS鉴定结果"

序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	冷藏 Refrigeration						风冷 Air-cooling
序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	0 h	6 h	18 h	30 h	42 h	54 h	刚出罐 Out of the pot	风冷前 Before air-cooling	风冷后After air-cooling
	烃类化合物 Hydrocarbons (6)
1	十四烯 Tetradecane	1451	ND	89	MS	+	+	+	+	+	+	-	-	-
2	十五烷 n-Pentadecane	1498	1500	91	MS, RI	-	-	-	+	-	-	-	+	+
3	十六烷 n-Hexadecane	1600	1600	95	MS, RI	-	-	-	-	-	-	-	+	+
4	十七烷 n-Heptadecane	1703	1700	90	MS, RI	+	+	-	+	-	-	-	+	+
5	十八烷 Octadecane	1801	1800	96	MS, RI	-	-	-	-	-	-	+	-	+
6	新植二烯 Neophytadiene	1987	ND	89	MS	-	+	+	-	-	+	-	+	+
	醇类化合物 Alcohols (10)
7	桉叶油醇 1,8-Cineole	1211	1213	93	MS, RI	-	-	-	-	-	-	+	-	-
8	芳樟醇 Linalool	1546	1537	97	MS, RI	+	+	+	+	+	+	+	+	+
9	4-萜烯醇 Terpinen-4-ol	1611	1602	99	MS, RI	+	+	+	+	+	+	+	+	+
10	α-松油醇 α-Terpineol	1701	1688	98	MS, RI	+	+	+	+	+	+	+	+	+
11	香叶醇 Geraniol	1820	1847	95	MS, RI	+	-	+	-	-	-	+	+	+
12	苯乙醇 Phenethyl alcohol	1871	1875	92	MS, RI	+	+	+	+	+	+	+	+	+
13	肉豆蔻醇 1-Tetradecanol	1978	ND	88	MS	+	+	+	+	+	+	+	+	-
14	肉桂醇 Cinnamyl alcohol	2284	2306	93	MS, RI	+	+	-	-	-	-	+	-	+
15	4-甲氧基苯甲醇 4-Methoxybenzyl alcohol	2290	2296	91	MS, RI	+	+	-	-	-	-	+	-	-
16	月桂醇 1-Dodecanol	2557	2570	83	MS, RI	-	-	+	-	-	+	-	-	-
	醛类化合物 Aldehydes (10)
17	戊醛 Valeraldehyde	950	935	89	MS, RI	-	-	-	-	-	-	+	-	-
18	壬醛 Nonanal	1402	1385	91	MS, RI	-	-	-	+	+	-	-	-	+
19	苯甲醛 Benzaldehyde	1500	1494	92	MS, RI	-	+	-	+	+	-	+	+	+
20	茴香醛 p-Anisaldehyde	1739	ND	97	MS	+	+	+	+	+	+	+	+	+
21	十三醛 Tridecanal	1854	ND	86	MS	-	-	+	+	+	-	-	-	-
22	月桂醛 Dodecyl aldehyde	1890	ND	84	MS	-	-	+	+	+	-	+	+	+
序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	冷藏 Refrigeration						风冷 Air-cooling
序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	0 h	6 h	18 h	30 h	42 h	54 h	刚出罐 Out of the pot	风冷前 Before air-cooling	风冷后After air-cooling
23	肉豆蔻醛 Nutmeg aldehyde	1961	1940	90	MS, RI	+	+	+	+	+	+	+	+	+
24	反式肉桂醛 cis-Cinnamaldehyde	2058	2040	97	MS, RI	+	+	+	-	+	+	+	+	+
25	棕榈醛 Palmitaldehyde	2109	2132	93	MS, RI	+	+	+	-	-	-	-	-	-
26	十八烷醛 Stearaldehyde	2319	2343	91	MS, RI	+	+	+	+	+	+	-	+	+
	酮类化合物 Ketones (8)
27	3-羟基-2-丁酮 Acetoin	1297	1298	93	MS, RI	+	+	+	+	+	+	+	+	+
28	4-羟基-2.5-二甲基-3(2H)-呋喃酮 Furaneol	1379	1399	88	MS, RI	+	+	+	+	+	+	+	-	+
29	2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮 Hydroxydihydromaltol	1455	ND	85	MS	+	+	+	-	-	+	+	+	+
30	左旋香芹酮 L(-)-Carvone	1711	1721	93	MS, RI	+	-	-	-	-	-	+	-	-
31	胡椒酮 Piperitone	1730	1737	98	MS, RI	+	+	+	+	+	+	+	+	+
32	4-甲氧基苯丁酮 4'-Methoxybutyrophenone	1782	ND	97	MS	+	+	+	+	+	+
33	香叶基丙酮 Geranyl acetone	1841	1852	87	MS, RI	-	-	-	+	+	+	+	+	+
34	2-十三烷酮 2-Tridecanone	1852	ND	84	MS	+	+	+	+	+	+	-	+	-
	酯类化合物 Esters (14)
35	乙酸异丁酯 Isobutyl acetate	1028	1002	96	MS, RI	+	+	-	-	-	-	+	+	+
36	庚酸乙酯 Ethyl heptanoate	1322	1336	95	MS, RI	+	+	-	-	-	-	-	-	-
37	辛酸甲酯 Caprylic acid methyl ester	1382	1385	88	MS, RI	-	-	-	-	-	-	+	-	-
38	对茴香酸甲酯 Methyl anisate	1384	ND	86	MS	-	-	-	-	-	-	+	+	+
39	琥珀酸二乙酯 Diethyl succinate	1674	ND	87	MS	-	-	-	-	-	-	+	-	-
40	对甲氧基苯甲酸甲酯 Methyl 4-methoxybenzoate	1725	ND	93	MS	+	+	-	-	-	-	-	-	-
41	苯乙酸乙酯 Ethyl phenylacetate	1757	1785	95	MS, RI	-	+	-	-	-	-	-	-	-
42	乙酸肉桂酯 Cinnamyl acetate	1760	ND	97	MS	+	+	-	-	-	-	-	-	-
43	乙酸丁香酚酯 Eugenol acetate	1821	ND	83	MS	+	+	+	+	+	+	+	+	+
44	月桂酸甲酯 Methyl laurate	1930	ND	97	MS	-	-	+	+	+	-	-	-	-
45	月桂酸乙酯 Ethyl laurate	1956	ND	93	MS	-	-	+	+	-	-	-	-	-
序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	冷藏 Refrigeration						风冷 Air-cooling
序号 Number	化合物名称 Compound name	计算保留指数 Calculate retention index	文献保留指数 Reference retention index	匹配度 Suitability	定性方式 Qualitative method	0 h	6 h	18 h	30 h	42 h	54 h	刚出罐 Out of the pot	风冷前 Before air-cooling	风冷后After air-cooling
46	肉豆蔻酸甲酯 Methyl myristate	2028	ND	97	MS	+	+	+	+	+	+	-	-	-
47	肉豆蔻酸乙酯 Ethyl myristate	2059	2055	80	MS, RI	+	+	+	+	+	+	+	-	-
48	棕榈酸甲酯 Methyl palmitate	2221	ND	88	MS	-	-	+	+	-	-	-	-	-
	酸类化合物 Acids (3)
49	异戊酸 Isovaleric acid	834	827	90	MS, RI	+	+	+	-	-	-	+	-	-
50	辛酸 Octanoic acid	1184	1186	87	MS, RI	+	+	+	+	+	+	+	+	+
51	癸酸 Decanoic acid	1457	ND	89	MS	-	-	-	-	-	-	-	-	+
	酚类化合物 Phenols (3)
52	丁香酚 Eugenol	1355	1356	90	MS, RI	+	+	+	+	+	+	+	+	+
53	对烯丙基苯酚 4-Allylphenol	1581	ND	87	MS	-	-	-	-	-	-	+	+	+
54	香芹酚 Carvacrol	2079	ND	93	MS	+	-	-	-	-	-	+	-	-
	醚类化合物 Ethers (2)
55	草蒿脑 4-Allylanisole	1684	1655	98	MS, RI	+	+	+	+	+	+	+	+	+
56	茴香脑 Anethol	1809	1815	97	MS, RI	+	+	+	+	+	+	+	+	+
	杂环化合物 Heterocyclics (8)
57	四氢呋喃 Tetrahydrofuran	1285	ND	87	MS	-	-	+	-	-	-	-	-	-
58	2-乙酰基吡咯 2-Acetyl pyrrole	1391	1393	85	MS, RI	+	+	+	+	+	+	+	+	+
59	2,3,5-三甲基吡嗪 Trimethyl-pyrazine	1394	1399	91	MS, RI	-	-	-	-	-	-	+	-	-
60	2,3,5,6-四甲基吡嗪 Tetramethylpyrazine	1448	1459	88	MS, RI	-	-	-	-	+	-	+	+	-
61	α-甲基萘 1-Methylnaphthalene	1872	1875	93	MS, RI	-	-	-	-	-	+	-	-	-
62	β-甲基萘 2-Methylnaphthalene	1898	ND	94	MS	-	-	-	+	+	+	-	-	-
63	1,2-环氧十六烷 1,2-Epoxyhexadecane	1986	ND	95	MS	-	-	-	+	-	-	-	-	-
64	3,3'-二甲氧基苯偶酰 3,3'-Dimethoxybenzil	2351	ND	84	MS	-	-	-	-	-	-	+	-	-

表2

图3

表3

风冷和冷藏期间酱卤牛肉中挥发性风味物质OAV值"

序号 Number	化合物名称 Compound name	阈值 Threshold (μg∙kg^-1)	冷藏 Refrigeration						风冷 Air-cooling			气味描述 Odor description
序号 Number	化合物名称 Compound name	阈值 Threshold (μg∙kg^-1)	0 h	6 h	18 h	30 h	42 h	54 h	刚出罐 Out of the pot	风冷前 Before air-cooling	风冷后 After air-cooling	气味描述 Odor description
1	桉叶油醇 1,8-Cineole	1.3^[10]	-	-	-	-	-	-	73.64	-	-	草药味Herbal^[10]
2	芳樟醇 Linalool	6^[10]	17.40	12.92	10.97	3.03	4.58	8.03	33.28	16.24	14.94	花香、甜香Floral, sweet ^[10]
3	4-萜烯醇 Terpinen-4-ol	340^[10]	0.24	0.16	0.12	0.07	0.09	0.07	0.41	0.32	0.33	蜡味Waxy^[10]
4	α-松油醇α-Terpineol	4.6^[11]	18.72	13.67	8.50	4.35	6.68	5.58	0.46	0.32	0.32	水果香、薄荷味Fruity、minty^[10]
5	香叶醇 Geraniol	1^[11]	28.87	-	6.67	-	-	-	28.35	30.93	27.80	甜香、玫瑰花香Sweety、rosey^[11]
6	苯乙醇 Phenethyl alcohol	3.17^[12]	9.95	7.38	5.84	2.73	5.98	5.01	21.85	8.92	7.20	玫瑰花香Rosey^[11]
7	月桂醇 1-Dodecanol	7.1^[13]	0.24	0.16	0.12	0.07	0.09	0.07	4.82	-	-	ND
8	戊醛 Valeraldehyde	12^[13]	-	-	-	-	-	-	2.64	-	-	辛辣味、杏仁味Spicy、almond^[10]
9	壬醛 Nonanal	1^[14]	-	-	-	23.30	21.66	-	-	-	45.39	青草味、脂肪味Grassy、fatty^[14]
10	苯甲醛 Benzaldehyde	350^[14]	-	0.05	-	0.09	0.08	-	0.07	0.13	0.18	苦杏仁味Bitter almond^[14]
11	4-甲氧基苯甲醛 p-Anisaldehyde	27^[15]	1.37	1.78	0.80	1.33	1.48	0.68	5.76	9.05	13.82	薄荷味、甜味Mint、sweet ^[15]
12	十三醛 Tridecanal	10^[15]	-	-	1.67	1.45	0.83	-	-	-	-	花香、甜香Flower、sweet ^[15]
13	月桂醛 Dodecyl aldehyde	2^[15]	-	-	8.35	50.25	4.13	-	6.92	81.34	106.02	脂肪味Fatty^[15]
14	肉豆蔻醛 Nutmeg aldehyde	53^[15]	10.73	13.86	18.75	21.23	15.24	21.34	6.23	14.95	16.93	脂肪香、蜡香Fatty、waxy^[13]
15	反式肉桂醛 cis-Cinnamaldehyde	50^[15]	0.51	0.41	0.19	-	0.23	0.20	1.17	0.82	0.71	桂皮油香Cassia oil^[15]
16	棕榈醛 Palmitaldehyde	100^[15]	0.55	0.68	0.72	-	-	-	-	-	-	花香、蜡香Flower、waxy^[15]
17	3-羟基-2-丁酮 Acetoin	55^[15]	24.34	22.90	16.56	13.99	26.17	21.21	61.51	34.66	11.49	奶油香味Creamy^[16]
18	2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one	200^[16]	0.09	0.10	0.07	-	-	0.05	0.08	0.06	0.06	ND
19	左旋香芹酮 L(-)-Carvone	6.7^[16]	-	-	-	-	-	-	5.71	-	-	薄荷香味Minty^[16]
20	胡椒酮 Piperitone	680^[15]	0.05	0.03	0.02	0.01	0.02	0.01	0.10	0.05	0.06	樟脑味Camphor^[15]
序号 Number	化合物名称 Compound name	阈值 Threshold (μg∙kg^-1)	冷藏 Refrigeration						风冷 Air-cooling			气味描述 Odor description
序号 Number	化合物名称 Compound name	阈值 Threshold (μg∙kg^-1)	0 h	6 h	18 h	30 h	42 h	54 h	刚出罐 Out of the pot	风冷前 Before air-cooling	风冷后 After air-cooling	气味描述 Odor description
21	香叶基丙酮 Geranyl acetone	60^[11]	-	-	-	0.12	0.10	0.09	2.73	1.01	0.99	果香、木香Fruity、woody^[12]
22	2-十三烷酮 2-Tridecanone	216^[15]	0.07	0.05	0.15	0.05	0.05	0.07	-	0.05	-	青草香Grassy^[15]
23	乙酸异丁酯 Isobutyl acetate	0.15^[17]	70.27	48.20	-	-	-	-	80	120.80	122.60	水果香Fruity^[17]
24	琥珀酸二乙酯 Diethyl succinate	137^[17]	-	-	-	-	-	-	0.11	--	-	酒香、水果香Wine、fruity^[17]
25	庚酸乙酯 Ethyl heptanoate	1.9^[17]	17.92	25.95	-	-	-	-	-	-	-	水果香Fruity^[17]
26	苯乙酸乙酯 Ethyl phenylacetate	137^[17]	-	0.08	-	-	-	-	-	-	-	甜香、水果香Sweety、fruity^[17]
27	月桂酸乙酯 Ethyl laurate	79^[17]	-	-	0.23	0.18	-	-	-	-	-	树叶香Leaf^[15]
28	棕榈酸甲酯 Methyl myristate	361^[17]	-	-	-	0.02	-	-	-	-	-	ND
29	异戊酸 Isovaleric acid	128^[17]	0.58	0.53	0.93	-	-	-	-	-	-	汗味、酸味、馊味Sweat, acid, rancid^[16]
30	辛酸 Octanoic acid	148^[17]	0.46	0.34	0.72	0.10	0.14	0.24	0.46	0.16	0.12	汗味、奶酪味Sweat、cheese^[15]
31	丁香酚 Eugenol	5^[16]	445.00	347.52	205.83	190.84	183.71	161.00	676.30	529.92	502.69	辛辣、丁香味Spicy、clove^[16]
32	香芹酚 Carvacrol	351^[17]	0.04	-	-	-	-	-	0.07	-	-	青草味Grassy^[16]
33	草蒿脑 4-Allylanisole	16^[17]	11.39	8.72	6.54	5.19	5.69	4.77	19.33	14.77	13.86	甘草、茴香Licorice、fennel^[15]
34	茴香脑 Anethol	15^[17]	153.76	92.10	85.29	70.24	61.32	55.45	271.84	192.06	156.47	甘草味Licorice^[11]
35	2,3,5-三甲基吡嗪 Trimethyl-pyrazine	290^[17]	-	-	-	-	-	-	0.23	-	-	烧烤、土豆味Roast、potato^[15]
36	2,3,5,6-四甲基吡嗪 Tetramethylpyrazine	100^[16]	-	-	-	-	0.19	-	0.49	0.26	-	坚果味Nutty^[15]
37	α-甲基萘 1-Methylnaphthalene	58.1^[17]	-	-	-	-	-	0.19	-	-	-	樟脑味Camphor^[17]
38	β-甲基萘 2-Methylnaphthalene	362^[17]	-	-	-	0.03	0.02	0.03	-	-	-	樟脑味Camphor^[17]
39	2-乙酰基吡咯 1,2-Epoxyhexadecane	1000^[17]	0.04	0.03	0.02	0.01	0.01	0.01	0.43	0.17	0.18	烧烤、杏仁Roast、almond^[17]
40	3,3'-二甲氧基苯偶酰 3,3'-Dimethoxybenzil	362^[17]	-	-	-	-	-	-	0.03	-	-	ND

表3

图4

图5

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序列号 Order number	传感器名称 Sensor name	敏感化合物 Sensitive compound	灵敏度 Sensitivity
R1	W1C	芳香类化合物 Aromatic components	10 mg∙L^-1
R2	W5S	氮氧类化合物 Oxynitride	1 mg∙L^-1
R3	W3C	氨类,芳香类化合物 Ammonia, aromatic components	10 mg∙L^-1
R4	W6S	氢化物 Hydrogen	100 mg∙L^-1
R5	W5C	短链烷烃,芳香化合物 Short chain alkanes, aromatic components	1 mg∙L^-1
R6	W1S	甲基类化合物 Methane	100 mg∙L^-1
R7	W2S	醇类,醛酮类化合物 Alcohol, aldehyde ketone	1 mg∙L^-1
R8	W1W	无机硫化物 Sulphur compound	100 mg∙L^-1
R9	W2W	芳香成分、有机硫化物Organic sulfur compounds, aromatic components	1 mg∙L^-1
R10	W3S	长链烷烃 Long chain alkanes	100 mg∙L^-1