庆元锥栗烘烤过程中香气物质组分的变化
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摘要
采用电子鼻及气相色谱-质谱联用(gas chromatography-mass spectrography,GC-MS)技术,对在230℃下烘烤的庆元锥栗香气进行检测。电子鼻结果显示,在230℃烘烤过程中锥栗香气轮廓随时间变化显著;0~10 min是烘烤锥栗香气形成的关键期,香气轮廓变化较大;10~20 min,锥栗烘烤香气处于一个相对稳定的状态,20 min后锥栗烘烤香气继续发生较大变化。通过GC-MS从烘烤锥栗中共检测到八大类30种化合物,随着烘烤时间的延长,挥发性酸类、醇类、醛类物质逐渐减少,酮类和杂环类物质逐渐累积,酯类和芳香族物质则先增加后减少。通过对各组分的动态变化分析,再结合各香气成分的阈值、香气特征,推断呋喃酮类物质是烘烤锥栗香气中的主要成分,2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮和麦芽酚为烘烤锥栗的特征香气物质。
The aroma components of Qingyuan Castanea henryi(C. henryi)roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography(GC-MS). The results of electronic nose showed that,aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min,the flavor presented no apparent change(p > 0. 05). The results of GC-MS showed that,a toal of 30 volatile components were identified in roasted C. henryi,which were mainly ketones,acids,and esters. Volatile acids,alcohols and aldehydes decreased,while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roasted C. henryi were 4-Hydroxy-2,5-dimethyl-3(2 H)furanone,2,3-Dihydro-3,5-dihydroxy-6-methyl-4 H-pyran-4-one and Maltol.
The aroma components of Qingyuan Castanea henryi(C. henryi)roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography(GC-MS). The results of electronic nose showed that,aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min,the flavor presented no apparent change(p > 0. 05). The results of GC-MS showed that,a toal of 30 volatile components were identified in roasted C. henryi,which were mainly ketones,acids,and esters. Volatile acids,alcohols and aldehydes decreased,while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roasted C. henryi were 4-Hydroxy-2,5-dimethyl-3(2 H)furanone,2,3-Dihydro-3,5-dihydroxy-6-methyl-4 H-pyran-4-one and Maltol.
引文
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[3]CIRLINI M,DALL'ASTA C,SILVANINI A,et al.Volatile fingerprinting of chestnut flours from traditional Emilia Romagna(Italy)cultivars[J].Food Chemistry,2012,134(2):662-668.
[4]MORINI G,MAGA J A.Volatile compounds in roasted and boiled Chinese chestnuts(Castanea molissima)[J].Lebensmittel-Wissenschaft und-Technologie,1995,28(6):638-640.
[5]梁建兰,刘浩,刘秀凤,等.不同加工方式对板栗香气的影响[J].食品科技,2013(7):84-88.
[6]崔亚辉,徐芳,王丰俊,等.板栗加工工艺对挥发性香气成分的影响[J].食品与发酵工业,2012,38(12):99-103.
[7]王文艳,刘凌,吴娜,等.板栗及其膨化制品的挥发性香气成分分析[J].食品与发酵工业,2012,38(5):197-205.
[8]弓志青,朱丹宇,刘春泉.超高压处理对即食板栗仁风味成分的影响[J].中国食品学报,2011,11(3):210-216.
[9]GIRI A,OSAKO K,OHSHIMA T.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631.
[10]王钦德.高级食品试验设计与统计分析[M].北京:中国农业大学出版社,2009.
[11]DILLON W R.Multivariate analysis:methods and applications[J].Journal of the American Statistical Association,1984,81(395):863.
[12]GRUBER M A.The flavor contributions of kilned and roasted products to finished beer styles[J].Technical Quarterly-Master Brewers Association of the Americas,2001,38(4):227-233.
[13]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996:159-167.
[14]李丽,高彦祥,袁芳.坚果焙烤香气化合物的研究进展[J].中国食品添加剂,2011(3):164-169.
[15]魏永义.镇江香醋香气检测及其香气指纹图谱的研究[D].镇江:江苏大学,2007.
[16]施显赫.板栗加工过程中营养成分的变化及香气成分的形成机制研究[D].北京:北京林业大学,2014.
[17]MAGA J A,SIZER C E,MYHRE D V.Pyrazines in foods[J].Critical Reviews in Food Science and Nutrition,1974,4(1):39-115.
[18]KRIST S,UNTERWEGER H,BANDION F,et al.Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts(Castanea sativa Mill.)using GC-MS[J].European Food Research and Technology,2004,219(5):470-473.
[19]叶兴乾,金亦之,邹建凯.糖炒板栗香气成分分析与模拟香精研究[C].北京:中国香料香精学术研讨会,2000:60-64.
[20]梁建兰,高红叶,赵玉华,等.‘燕龙’板栗贮藏期香气成分的组成及其变化[J].果树学报,2014(3):410-414.