To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) analyses identified a total of 53 odor-active compounds by comparing the odor characteristics, MS data, and retention indices with those of reference compounds. Twenty-seven odorants were detected in at least five isolates that were extracted and analyzed by the same method, and their flavor dilution (FD) factors, ranging from 1 to 2048, were measured by aroma extract dilution analysis (AEDA). To further determine their contribution to the overall aroma profile of PEY, 22 odorants with FD factors ≥16 and GC–MS responses were quantitated, and their odor activity values (OAVs) were calculated. According to the OAV results, 19 odorants with OAVs ≥ 1 are the potent odorants that greatly contribute to the characteristic aroma of PEY. Nine compounds were identified for the first time: (E,Z)-2,6-nonadienal, (E)-2-nonenal, 2-methylbutanal, dimethyl disulfide, trimethylamine, methional, dimethyl trisulfide, diisopropyl disulfide, and diethyl disulfide.

中文翻译：

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气相色谱-比色法，定量测量和气味活度值表征保留蛋黄中的强香气化合物

为了表征腌制蛋黄（PEY）中有效的气味活性化合物，通过顶空固相微萃取和溶剂辅助调味剂蒸发分离了挥发性化合物。气相色谱-嗅觉法（GC-O）和气相色谱-质谱（GC-MS）分析通过将气味特征，MS数据和保留指数与参考化合物的气味特征，MS数据和保留指数进行比较，共鉴定出53种气味活性化合物。在通过相同方法提取和分析的至少五个分离物中检测到27种气味，并通过香气提取物稀释分析（AEDA）测量了其风味稀释（FD）因子，范围为1至2048。为了进一步确定它们对PEY总体香气的贡献，定量了22种FD因子≥16的气味剂和GC-MS响应，并计算它们的气味活性值（OAVs）。根据OAV结果，OAVs≥1的19种增香剂是对PEY特有香气有很大贡献的强力增香剂。首次鉴定出九种化合物：（E，Z）-2,6-壬二烯醛，（E）-2-壬烯醛，2-甲基丁醛，二甲基二硫化物，三甲胺，甲硫基甲基，二甲基三硫化物，二异丙基二硫化物和二乙基二硫化物。