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·270· 精细化工 FINE CHEMICALS 第 36 卷

大。通过计算 OAV 发现，新鲜松露中共有 20 种物 [10] Inglis T J, Hahne D R, Merritt A J, et al. Volatile-sulfur-compound
profile distinguishes Burkholderia pseudomallei from Burkholderia
质 OAV 大于 1，干制松露中共有 46 种物质的 OAV thailandensis[J]. Journal of Clinical Microbiology, 2015, 53(3):
大于 1。说明干制松露相比清淡的新鲜松露，香气 1009-1011.
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构成更加复杂和多样，气味浓郁。值得探究的是， truffle flavored oils with GC-MS analysis and discrimination with an
对甲酚甲醚在新鲜和干制松露中的含量都很高， electronic nose[J]. Food Chemistry, 2014, 146(7): 30-35.
[12] Liu T, Feng T, Chen W. Identification of volatile flavour components
OAV 大于 1，且在其他文献中并未见到报道，它赋
of Tuber melanosporum using simultaneous distillation-extraction[J].
予了松露带有鲜韵的花香和清甜气息，这也是云南 Czech Journal of Food Sciences, 2017, 35(6): 483-487.
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松露风味独特的原因之一。 composition in chinese truffles via GC × GC/HR-TOF/MS and
（2）经过 SPME 萃取结合 GC-FPD 从新鲜松露 electronic nose[J]. International Journal of Molecular Sciences, 2016,
17(4): 412-416.
中共检测出 8 种含硫化合物，真空冷冻干燥的松露
[14] Zhang Yueqi (张玥琪), Zhang Ning (张宁), Zhou Ying (周颖), et al.
中共检测出 19 种含硫化合物，由于硫化物阈值低且 Analysis of volatile flavor compounds in fresh yunnan truffle [J].
Fine Chemicals (精细化工), 2015, 32(7): 756-761.
通常具有硫磺、洋葱、大蒜等特殊风味气味，可以
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在松露中形成烤香、肉香、蒜香和辛辣的味道，这 Effects of maturity degree on the aroma compounds of tuber indicum
[J]. Mycosystema (菌物学报), 2013, 32(6): 1020-1027.
也是干制松露香气复杂，而相较之下新鲜松露气味
[16] Cao Fumin (曹福民), Zuo Xiangqun (左向群), Wu Zhongke (吴仲
清淡的原因。本文对于云南松露中含硫物质（硫醚、 可). Principle and related problems of flame photometric detector [J].
Spectroscopic Instruments and Analysis (光谱仪器与分析), 2002,
噻唑、噻吩、吡啶和含硫杂环化合物）种类和含量
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适合加工成天然松露酱和松露食用油等相关产品；
Analytical Chemistry, 2017, 45(10): 1504-1510.
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compounds in mulberry fruits by application of gas chromatography-
味和木香，可以开发咖啡伴侣或奶制品，其中含量 olfactometry (GC-O), odor activity value (OAV), gas chromatography-
较高的二甲基砜是一种天然有机硫化物，松露含片 mass spectrometry (GC-MS) and flame photometric detection (FPD)
[J]. Food Chemistry, 2018, 245: 775-782.
等产品在保健品市场也有很大的发展前景。
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blueberry cultivars determined by gas chromatography olfactometry
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