中国农业科学 ›› 2022, Vol. 55 ›› Issue (16): 3224-3241.doi: 10.3864/j.issn.0578-1752.2022.16.013
强宇1(),姜薇1,刘成江2,黄峰1,韩东1(
),张春晖1,2(
)
收稿日期:
2021-12-08
接受日期:
2022-03-23
出版日期:
2022-08-16
发布日期:
2022-08-11
通讯作者:
韩东,张春晖
作者简介:
强宇,E-mail: 基金资助:
QIANG Yu1(),JIANG Wei1,LIU ChengJiang2,HUANG Feng1,HAN Dong1(
),ZHANG ChunHui1,2(
)
Received:
2021-12-08
Accepted:
2022-03-23
Online:
2022-08-16
Published:
2022-08-11
Contact:
Dong HAN,ChunHui ZHANG
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。
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.
表1
PEN3便携式电子鼻标准传感器阵列及性能描述"
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 |
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 | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 | |||||||
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 | |||||||
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 | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
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 | ||||
1 | 桉叶油醇 1,8-Cineole | 1.3[ | - | - | - | - | - | - | 73.64 | - | - | 草药味Herbal[ |
2 | 芳樟醇 Linalool | 6[ | 17.40 | 12.92 | 10.97 | 3.03 | 4.58 | 8.03 | 33.28 | 16.24 | 14.94 | 花香、甜香Floral, sweet [ |
3 | 4-萜烯醇 Terpinen-4-ol | 340[ | 0.24 | 0.16 | 0.12 | 0.07 | 0.09 | 0.07 | 0.41 | 0.32 | 0.33 | 蜡味Waxy[ |
4 | α-松油醇α-Terpineol | 4.6[ | 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[ |
5 | 香叶醇 Geraniol | 1[ | 28.87 | - | 6.67 | - | - | - | 28.35 | 30.93 | 27.80 | 甜香、玫瑰花香Sweety、rosey[ |
6 | 苯乙醇 Phenethyl alcohol | 3.17[ | 9.95 | 7.38 | 5.84 | 2.73 | 5.98 | 5.01 | 21.85 | 8.92 | 7.20 | 玫瑰花香Rosey[ |
7 | 月桂醇 1-Dodecanol | 7.1[ | 0.24 | 0.16 | 0.12 | 0.07 | 0.09 | 0.07 | 4.82 | - | - | ND |
8 | 戊醛 Valeraldehyde | 12[ | - | - | - | - | - | - | 2.64 | - | - | 辛辣味、杏仁味Spicy、almond[ |
9 | 壬醛 Nonanal | 1[ | - | - | - | 23.30 | 21.66 | - | - | - | 45.39 | 青草味、脂肪味Grassy、fatty[ |
10 | 苯甲醛 Benzaldehyde | 350[ | - | 0.05 | - | 0.09 | 0.08 | - | 0.07 | 0.13 | 0.18 | 苦杏仁味Bitter almond[ |
11 | 4-甲氧基苯甲醛 p-Anisaldehyde | 27[ | 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 [ |
12 | 十三醛 Tridecanal | 10[ | - | - | 1.67 | 1.45 | 0.83 | - | - | - | - | 花香、甜香Flower、sweet [ |
13 | 月桂醛 Dodecyl aldehyde | 2[ | - | - | 8.35 | 50.25 | 4.13 | - | 6.92 | 81.34 | 106.02 | 脂肪味Fatty[ |
14 | 肉豆蔻醛 Nutmeg aldehyde | 53[ | 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[ |
15 | 反式肉桂醛 cis-Cinnamaldehyde | 50[ | 0.51 | 0.41 | 0.19 | - | 0.23 | 0.20 | 1.17 | 0.82 | 0.71 | 桂皮油香Cassia oil[ |
16 | 棕榈醛 Palmitaldehyde | 100[ | 0.55 | 0.68 | 0.72 | - | - | - | - | - | - | 花香、蜡香Flower、waxy[ |
17 | 3-羟基-2-丁酮 Acetoin | 55[ | 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[ | 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[ | - | - | - | - | - | - | 5.71 | - | - | 薄荷香味Minty[ |
20 | 胡椒酮 Piperitone | 680[ | 0.05 | 0.03 | 0.02 | 0.01 | 0.02 | 0.01 | 0.10 | 0.05 | 0.06 | 樟脑味Camphor[ |
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 | |||||||
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 | ||||
21 | 香叶基丙酮 Geranyl acetone | 60[ | - | - | - | 0.12 | 0.10 | 0.09 | 2.73 | 1.01 | 0.99 | 果香、木香Fruity、woody[ |
22 | 2-十三烷酮 2-Tridecanone | 216[ | 0.07 | 0.05 | 0.15 | 0.05 | 0.05 | 0.07 | - | 0.05 | - | 青草香Grassy[ |
23 | 乙酸异丁酯 Isobutyl acetate | 0.15[ | 70.27 | 48.20 | - | - | - | - | 80 | 120.80 | 122.60 | 水果香Fruity[ |
24 | 琥珀酸二乙酯 Diethyl succinate | 137[ | - | - | - | - | - | - | 0.11 | -- | - | 酒香、水果香Wine、fruity[ |
25 | 庚酸乙酯 Ethyl heptanoate | 1.9[ | 17.92 | 25.95 | - | - | - | - | - | - | - | 水果香Fruity[ |
26 | 苯乙酸乙酯 Ethyl phenylacetate | 137[ | - | 0.08 | - | - | - | - | - | - | - | 甜香、水果香Sweety、fruity[ |
27 | 月桂酸乙酯 Ethyl laurate | 79[ | - | - | 0.23 | 0.18 | - | - | - | - | - | 树叶香Leaf[ |
28 | 棕榈酸甲酯 Methyl myristate | 361[ | - | - | - | 0.02 | - | - | - | - | - | ND |
29 | 异戊酸 Isovaleric acid | 128[ | 0.58 | 0.53 | 0.93 | - | - | - | - | - | - | 汗味、酸味、馊味Sweat, acid, rancid[ |
30 | 辛酸 Octanoic acid | 148[ | 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[ |
31 | 丁香酚 Eugenol | 5[ | 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[ |
32 | 香芹酚 Carvacrol | 351[ | 0.04 | - | - | - | - | - | 0.07 | - | - | 青草味Grassy[ |
33 | 草蒿脑 4-Allylanisole | 16[ | 11.39 | 8.72 | 6.54 | 5.19 | 5.69 | 4.77 | 19.33 | 14.77 | 13.86 | 甘草、茴香Licorice、fennel[ |
34 | 茴香脑 Anethol | 15[ | 153.76 | 92.10 | 85.29 | 70.24 | 61.32 | 55.45 | 271.84 | 192.06 | 156.47 | 甘草味Licorice[ |
35 | 2,3,5-三甲基吡嗪 Trimethyl-pyrazine | 290[ | - | - | - | - | - | - | 0.23 | - | - | 烧烤、土豆味Roast、potato[ |
36 | 2,3,5,6-四甲基吡嗪 Tetramethylpyrazine | 100[ | - | - | - | - | 0.19 | - | 0.49 | 0.26 | - | 坚果味Nutty[ |
37 | α-甲基萘 1-Methylnaphthalene | 58.1[ | - | - | - | - | - | 0.19 | - | - | - | 樟脑味Camphor[ |
38 | β-甲基萘 2-Methylnaphthalene | 362[ | - | - | - | 0.03 | 0.02 | 0.03 | - | - | - | 樟脑味Camphor[ |
39 | 2-乙酰基吡咯 1,2-Epoxyhexadecane | 1000[ | 0.04 | 0.03 | 0.02 | 0.01 | 0.01 | 0.01 | 0.43 | 0.17 | 0.18 | 烧烤、杏仁Roast、almond[ |
40 | 3,3'-二甲氧基苯偶酰 3,3'-Dimethoxybenzil | 362[ | - | - | - | - | - | - | 0.03 | - | - | ND |
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