摘要
采用顶空固相微萃取结合气相色谱-质谱联用技术对生板栗粉、煮板栗和3种膨化板栗制品的挥发性香气成分进行分离鉴定。共鉴定出68种挥发性物质,初步认定吡嗪类物质中的甲基吡嗪、2,3-二甲基吡嗪、2-乙基-6-甲基吡嗪、2,6-二甲基吡嗪;呋喃类物质中的2-戊基呋喃、γ-丁内酯、2-糠醇、2,5-二氢-3,5-二甲基-2-呋喃酮和γ-辛内酯及芳香族类物质中的苯甲醛是板栗的特征风味物质。煮制可提升板栗的香气。膨化板栗片的膨化加工方式对其香气成分影响显著,挤压膨化板栗片的香气物质组成和煮板栗比较相似,微波膨化板栗片中易产生具有枯焦气息的2,4-二叔丁基苯酚,油炸膨化板栗片的挥发性成分最复杂,醛类物质较多。
The volatile flavor compounds of chestnut powder, boiled chestnut and three puffed chestnut products were determined by HS-SPME-GC/MS. Sixty eight kinds of volatile flavor compounds were identified. Four kinds of pyrazine （methylpyrazine, 2,3-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2,6 - dimethyl pyrazine） , five kinds of furans （2-pentyl furan, γ-Butyrolactone, 2-furfuryl alcohol, 2,5-dihydro-3,5-dimethyl-2-furanone, 2 （ 3 H ）-Fura-none, 5-butyldihydro-） as well as one kind of aromatic substances （ Benzaldehyde ） were initially identified as impor-tant aroma impact compounds. Chestnut aroma enhanced after cooking. Different puffing significantly influence aroma compositions of puffed chestnuts crisps. The aroma substance composition of extruded chestnut crisps and boiled chestnut are quite similar. A lot of 2,4-di-tert-butylphenol, which has paste flavor was generated in microwave puffing chestnut crisps. Volatile components of fried puffed chestnut crisps were the most complex which contained more alde-hydes substances.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第5期197-205,共9页
Food and Fermentation Industries
