马铃薯芳香物质的初步研究
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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.
【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.
[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.