摘要
【目的】检测蒸煮马铃薯中主要挥发性芳香物质成分。【方法】采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术。【结果】从46个马铃薯品种蒸煮块茎中检出43种主要挥发性芳香物质,其中醛类14种、酯类5种、醇类5种、烷烃类5种、呋喃类2种、酮类3种、苯环类7种及其它化合物2种。【结论】醛类物质是蒸马铃薯的主要香味成分,而苯甲醛、3-甲硫基丙醛、癸醛、壬醛、正己醛、2-正戊基呋喃等化合物是蒸马铃薯的主要芳香物质,不同马铃薯品种间,芳香物质种类和相对含量差异较大。
【Objective】 The present paper was conducted to detect the main volatile aromatic compounds in steamed potatoes tuber. 【Method】Head space solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometer(GC-MS) were used for determination. 【Result】 The results showed that 43 volatile aroma compounds were detected from 46 steamed potatoes tuber including 14 aldehydes, 5 esters, 5 alcohols, 5 alkanes, 2 furan, 3 ketones, 7 benzenes and 2 other compounds. 【Conclusion】 Aldehydes were the main volatile aroma components of steamed potatoes, while benzaldehyde, 3-(methylthio) propionaldehyde, decanal, nonanal, hexanal and 2-pentylfuranis were the main compounds of steamed potatoes. It means that the types and relative contents of aroma compounds for different potato varieties have great differences.
引文
[1]HUANG Tengfang, JOSHI V, JANDER G. The catabolic enzyme methionine gamma-lyase limits methionine accumulation in potato tubers[J]. Plant Biotechnology Journal, 2014, 12(7): 883-893.
[2]JANSKY S H. Genotypic and environmental contributions to baked potato flavor[J]. American Journal of Potato Research, 2008, 85(6): 455-465.
[3]龚兴旺,郭华春.马铃薯风味的研究进展[J].食品科学, 2016, 37(9):264-268.
[4]李晋华,晏慧君,杨锦红,等.香水月季复合群(Rosa odorata Complex)花香成分分析[J]. 西南农业学报, 2018(3):587-591.
[5]谢诚,欧昌荣,汤海青,等.食品中挥发性风味成分提取技术研究进展[J].核农学报, 2015(12): 2366-2374.
[6]Plutowska B, Wardencki W. Aromagrams-Aromatic profiles in the appreciation of food quality[J]. Food Chemistry, 2007, 101(2):845-872.
[7]DESCOURS E, HAMBLETON A, KUREK M, et al. Aroma behaviour during steam cooking within a potato starch-based model matrix[J]. Carbohydrate Polymers, 2013, 95(1): 560-568.
[8]ORUNA-CONCHA M J, Bakker J, Ames J M. Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking[J]. Journal of the Science of Food & Agriculture, 2002, 82(9):1080-1087.
[9]JANSKY S H. Potato flavor[J].American Journal of Potato Research, 2010, 87(2): 209-217.
[10]RONG D, JUNGSUP K, MARTIN M N, et al. Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine[J]. Journal of Agricultural & Food Chemistry, 2003, 51(51):5695-5702.
[11]PETERSEN M A, POLL L, LARSEN L M. Identification of compounds contributing to boiled potato off-flavour (‘POF’)[J]. Lebensmittel-Wissenschaft und-Technologie, 1999, 32(1):32-40.
[12]CHU F L, YAYLAYAN V A. Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR[J]. Journal of Agricultural and Food Chemistry, 2008, 56(22): 10697-10704.
[13]刘明池,郝静,唐晓伟.番茄果实芳香物质的研究进展[J]. 中国农业科学, 2008(5):1444-1451.
[14]Dresow J F, B?hm H. The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components[J]. Landbauforschung Volkenrode, 2009, 59(4):309-337.
[15]MORRIS W L, SHEPHERDhepherd T, Verrall S R, et al. Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour[J]. Phytochemistry, 2010, 71(15):1765-1773.
[16]PETERSEN M A, POLL L, LARSEN L M. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS[J]. Food Chemistry, 1998, 61(4): 461-466.
[17]BLANCH G P, FLORES G, CASTILLO M L R D. Effect of temperature on lipid-derived volatile compounds in boiled potato during storage[J]. Journal of the Science of Food & Agriculture, 2009, 89(6): 1012-1017.
[18]ULRICH D, HOBERG E, NEUGEBAUER W, et al. Investigation of the boiled potato flavor by human sensory and instrumental methods[J]. American Journal of Potato Research, 2000, 77(2): 111-117.