摘要
为探究玫瑰、百合对煎饼风味的提升作用,本研究以原味、玫瑰和百合煎饼为对象,通过顶空固相微萃取(HS-SPME)与气相色谱-质谱联用技术(GC-MS)测定煎饼中的挥发性风味物质,对其相对含量进行聚类层次分析并计算相对气味活度值,采用高效液相色谱法(HPLC)分析煎饼中有机酸含量。从3种煎饼中共分离出51种挥发性风味物质,不同煎饼中挥发性风味物质种类和含量存在差异,在玫瑰煎饼中检出了玫瑰特征香气成分香茅醇,相对含量为2.24%,在百合煎饼中未检出百合的特征香味成分。相对气味活度值结果表明,煎饼中关键风味物质主要为醛类物质,香茅醇、橙化基丙酮和苯乙醇对玫瑰煎饼风味具有积极作用,而乙酸丁酯和正癸醇对百合煎饼风味具有修饰作用。有机酸结果表明煎饼中乳酸含量最高,其中原味煎饼中乳酸含量达到了5.604 mg/g,与百合煎饼中的3.848 mg/g存在显著差异(P<0.05),仅在百合煎饼中检出苹果酸,含量为1.921 mg/g,说明玫瑰和百合能够有效改变煎饼的风味物质。
In order to explore the rose,lily on pancake flavor enhancement,in this study,the volatile flavor compounds in the original,rose and lily pancakes were determined by headspace solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS),the relative content was analyzed by hierarchical cluster analysis and the relative odor activity value was calculated.The content of organic acids in pancakes was analyzed by high performance liquid chromatography(HPLC).A total of 51 flavor compounds were isolated from three kinds of pancakes,and there were differences in the types and contents of compounds in different pancakes,citronellol was detected in rose pancake,and its relative content was 2.24%.No characteristic aroma component was detected in lily pancake.The results of relative odor activity value showed that the key flavor compounds in pancakes were aldehydes,citronellol,nerylacetone and phenylethanol had positive effects on the flavor of rose pancake,while butyl acetate and n-decanol had modifying effects on the flavor of lily pancake.The content of lactic acid in pancakes was the highest,and the content of lactic acid in the original pancake reached 5.604 mg/g,which was significantly different from 3.848 mg/g in the lily pancake,malic acid was detected merely in lily pancake,and the content was 1.921 mg/g.Rose and lily can effectively change the flavor compounds of pancakes.
作者
黄一承
史玉
马艳丽
丁云峰
马琳
李丹
李晓磊
HUANG Yicheng;SHI Yu;MA Yanli;DING Yunfeng;MA Lin;LI Dan;LI Xiaolei(Jilin Key Lab of Biotechnology for Agricultural Products Processing in Changchun University,Changchun 130022,China;College of Landscape Architecture in Changchun University,Changchun 130021,China;College of Art and Design in Jilin Jianzhu University,Changchun 130012,China)
出处
《食品工业科技》
CAS
北大核心
2022年第5期302-309,共8页
Science and Technology of Food Industry
基金
吉林省发改委(2020C036-7)
长春大学攀登学者项目(ZKP202006,ZKP202016)。
关键词
煎饼
挥发性风味物质
气相色谱-质谱联用
相对气味活度值
聚类层次分析
有机酸
pancakes
volatile flavor components
gas chromatography-mass spectrometry
relative odor activity value(ROAV)
hierarchical cluster analysis
organic acid