摘要
为探索香荚兰浸提过程中理化指标及风味物质变化,采用乙醇常温浸提香荚兰,对不同浸提时间下浸提液的感官特性、理化指标、主要风味物质变化进行分析。结果表明:浸提液的综合感官评分由高到低为40 d>20 d>30 d>10 d>50 d。色泽随浸提时间延长逐渐加深,其中L*值呈现降低的趋势,a*、b*、c*值呈现增加的趋势。折光指数、相对密度和可溶性固形物含量随浸提时间延长整体呈上升趋势。香荚兰中4种主要风味物质(香草醛、香草酸、4-羟基苯甲醛和4-羟基苯甲酸)含量在浸提40 d时最高,分别为1.732%、0.2820%、0.1176%和0.0623%。香荚兰浸提过程中挥发性香气成分共检测出36种,其中浸提10、20、30、40、50 d的浸提液分别检测出15、27、15、23和20种。综合理化指标与风味物质检出结果得到乙醇常温浸提最佳时间为40 d,为香荚兰酊剂工业化生产提供理论依据。
In order to explore the physical and chemical indicators and flavor changes in vanilla extraction, the sensory characteristics,physico-chemical indexes and the main flavor substances of vanilla extraction were analyzed under different time and room temperature.The results showed that the comprehensive sensory scores of the extract were 40 d 〉 20 d 〉 30 d 〉 10 d 〉 50 d, successively.The color was gradually deepened when extraction time was extended.The L＊ value was gradually reduced,a＊,b＊ ,c＊ value tended to be increased with prolonged extraction time. Refractive index, density and soluble solids content showed overall upward trend of vanilla extraction with prolonged extraction time. The four main flavor substance of vanilla extraction reached maximum when extracted time reached to 40 days, and （Vanillin, Vanillic acid, 4- hydroxy benzaldehyde ,4- hydroxybenzoic acid ） the content were 1.732 % , 0.2820% , 0.1176% and 0.0623 % , respectively. 36 kinds of volatile aroma components were detected in extraction process. 15,27,15,23 and 20 compounds were detected in extraction time of 10d,20d,30d,40d and 50d,respectively.The best ethanol extraction time was 40 days at room temperature according to comprehensive physico-chemical index and flavor compounds detection results.The results provided theoretical basis for vanilla extraction industrialized production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期299-304,351,共7页
Science and Technology of Food Industry
基金
中国热带农业科学院院本级基本科研业务费专项(1630142016001
1630142016002)
关键词
香荚兰
浸提时间
香草醛
风味物质
理化指标
vanilla
extraction time
vanillin
flavor substances
physico-chemical indexes
