摘要
为开发新型食用香精,以广西天然植物罗汉果为原料,将罗汉果提取物与葡萄糖焦糖化料液掺配后进行不同温度的加热反应,制备食用香料,通过GC-MS分析及主成分分析对其挥发性成分进行探索,探讨不同温度样品的差异及特征成分。结合嗅香评价,判断最优的反应条件为天然植物罗汉果的应用提供了数据支持。GC-MS分析发现反应温度为140℃时,样品中挥发性物质的含量最多,反应温度为100℃时,样品中挥发性物质的种类数最多。主成分分析发现5个样品根据距离远近可分为3个区域,3个区域彼此间差异较大。反应温度为140℃时,样品挥发性物质分布较为密集,对其特征香气影响较大的香味物质主要包括2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮、5-羟甲基二氢呋喃-2-酮、香草醛等。嗅香分析中发现反应温度为140℃时,样品醇厚感较强,嗅觉层次较丰富,甜香、果香、膏香、药草香明显,感官品质最好。结合上述结果可认为反应温度为140℃时得到的样品具有最佳的风味和感官品质。
In order to develop new edible essence,with natural plant Momordica grosvenori as the raw material,M.grosvenori extract and glucose caramel liquid are mixed to prepare edible spices by heating at different temperatures.The volatile components are explored by GC-MS analysis and principal component analysis to discuss the differences and characteristics of samples at different temperatures.With olfactory evaluation,the optimal reaction conditions are determined to provide data support for the application of natural plant M.grosvenori.It is found by GC-MS analysis that the content of volatile compounds in the samples at reaction temperature of 140℃is the most,and the number of species of volatile compounds in the samples at reaction temperature of 100℃is the most.It is found by principal component analysis that the five samples can be divided into three regions according to the distance,and the three regions are quite different from each other.The distribution of volatile compounds in the samples at the reaction temperature of 140℃is dense,and the aroma compounds that have a great impact on the characteristic aroma mainly include 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone,5-hydroxymethyl-dihydrofuran-2-ketone,vanillin and so on.The results of olfactory analysis show that the samples at reaction temperature of 140℃have strong mellow feeling,rich olfactory sensation,with obvious sweet aroma,fruit aroma,ointment aroma and herb aroma,and the sensory quality is the best.Combined with the results above,the samples at reaction temperature of 140℃have the best flavor and sensory quality.
作者
许春平
王宣静
高明奇
张弛
杨雯静
邢雨晴
朱丽
黄家乐
郝辉
XU Chun-ping;WANG Xuan-jing;GAO Ming-qi;ZHANG Chi;YANG Wen-jing;XING Yu-qing;ZHU Li;HUANG Jia-le;HAO Hui(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technical Center of China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China)
出处
《中国调味品》
CAS
北大核心
2022年第7期71-76,共6页
China Condiment
基金
国家自然科学基金联合项目(U1604176)。
关键词
罗汉果
GC-MS分析
主成分分析
香料
Momordica grosvenori
GC-MS analysis
principal component analysis
spice
