摘要
采用HS-SPME-GC-MS自动分析方法,研究了利用烤箱焙烤澳洲坚果果仁后形成的香气成分,并检测不同焙烤工艺条件下焙烤香气成分的变化。两种不同形式的澳洲坚果果仁原料(整果仁和碎果仁)分别按照不同温度、时间条件焙烤:130℃…40…min,140℃…40…min,150℃…30…min…以及…170℃…20…min。结果表明:澳洲坚果焙烤果仁中的33种香气成分和原料果仁中的4种香气成分被定性鉴定。总体上,随着焙烤温度从130℃升至170℃,焙烤果仁中的香气成分的数量和含量显著增加,特别是吡嗪类和呋喃类两类物质。2,5-二甲基吡嗪是所有焙烤澳洲坚果果仁香气成分中含量最高的物质。在相同的焙烤工艺条件下,焙烤碎果仁中的香气成分含量高于焙烤整果仁。2-乙基-6-甲基吡嗪可以作为一个很好的指示物,能够反映所有焙烤碎果仁和焙烤整果仁之间的焙烤工艺差异显著性。
Aroma compounds formed during oven roasting of macadamia nut kernels were studied. An automated analytical method,Headspace Solid Phase Microextraction（ HS-SPME） coupled with Gas Chromatography-Mass Spectrometric detection（ GC-MS）,was used for identifying roasting aroma compounds and monitoring the changes of volatile profile in roasted macadamia nut kernels with different time/temperature protocols. Two types of raw macadamia nut kernels（ the whole kernels and the ground kernels） were respectively roasted at 130℃ or 140℃ for 40 min,at 150℃ for 30 min and 170℃ for 20 min. 33 volatile aroma compounds were qualitatively identified in roasted kernels,but only 4 compounds in raw kernels. Overall,the number and concentration of aroma compounds in roasted macadamia nut kernels significantly increased from 130℃ to 170℃,especially for pyrazines and furans. 2,5-dimethylpyrazine was at the highest concentration than other aroma compounds in roasted macadamia nut kernels. Under the same roasting condition,the roasted ground kernels showed higher concentration of aroma compounds than the roasted whole ones. 2-ehtyl-6-methylpyrazine could be a better indicator of the significant differences between the ground kernels and whole kernels in all roasted samples.
出处
《广东农业科学》
CAS
2016年第7期110-119,共10页
Guangdong Agricultural Sciences
基金
Natural Science Foundation of Hainan Province(20153164)
关键词
香气
焙烤
澳洲坚果果仁
aroma
roasting
macadamia nut kernels
