Research on the Relationships between the Aroma of Sachima and the Contents of Egg

Abstract

The Sachima samples with different egg contents (0%, 10%, 20% and 30%) were prepared in order to explore the contributions of egg content to aroma of Saqima. The aroma compounds were determined by solid phase microextraction combined with gas chromatography-olfactory-mass spectrometry. The results were as follows: Alcohols, aldehydes and heterocyclic compounds were the main aroma components in Saqima. The content of alcohols and aldehydes decreased with the increase of egg content. On the contrary, heterocyclic compounds, especially pyrazines, showed an obvious increase tendency with the increase of egg content. The content of ketones did not change too much. In addition, eleven compounds can be detected in the Sachima with egg addtion, including 2-methylbutyraldehyde, 3-methylbutyraldehyde, 6-methyl-5-heptene- 2-one, 5-methyl-2-ethylpyrazine, 2-vinyl pyrazine, 1,4-dimethylpyrazole, furfuryl alcohol, 2-acetylpyrrole, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 3,5-dimethyl-2-ethylpyrazine. 2-Methylbutyraldehyde and 3-methylbutyraldehydewere detected in the Saqima with 20% and 30% egg respectively. Therefore, the content of egg plays an important role in the overall aroma of Saqima.

Keywords

• saqima
• egg content
• solid phase micro-extraction
• gas chromatography-olfactory-mass spectrometry