摘要
采用顶空固相微萃取气相色谱串联质谱法(HS-SPME-GC-MS/MS)对5种莲蓉馅料的挥发性物质进行研究,共检测到醇类(7.07%~9.72%)2种,醛类(18.38%~36.45%)7种,酯类(9.97%~23.88%)6种,吡嗪类(19.07%~29.38%)4种,烷烃类(1.31%~5.29%)3种,呋喃类(1.53%~4.88%)2种,酮类(2.78%~3.62%)2种,萜类(0%~10.82%)1种,噻吩类(0.04%~0.31%)1种,其他类(11.11%~16.21%)1种。通过PLS-DA模型与方差分析法筛选出不同莲蓉馅料的主要差异物质为糠醛、E,E-2,4-癸二烯醛、(±)-3-蒈烯-2,5-二酮、苯甲醛、正壬醛、2,6-二甲基吡嗪、3-甲基苯甲醛和十四烷。根据相对香气活度值(ROAV)评判莲蓉馅料的主要挥发性风味物质,其贡献程度大小依次为E,E-2,4-癸二烯醛、辛酸乙酯、2-乙酰基噻吩、正壬醛、己醛、乙酸苯乙酯和苯乙醇。综合不同莲蓉馅料挥发性成分的主要差异物质和风味贡献程度分析得出,E,E-2,4-癸二烯醛、正壬醛和苯甲醛的相对含量是影响莲蓉馅料呈香的主要因素。该研究结果揭示了莲蓉馅料的风味轮廓,为其品质评价与标准化生产提供理论依据。
The volatile components of five kinds of lotus seed paste fillings were studied using HS-SPME-GC-MS/MS.A total of 29 volatile components were detected,including 2 alcohols(7.07%~9.72%),7 aldehydes(18.38%~36.45%),6 esters(9.97%~23.88%),4 pyrazines(19.07%~29.38%),3 alkanes(1.31%~5.29%),2 furans(1.53%~4.88%),2 ketones(2.78%~3.62%),1 terpene(0%~10.82%),1 thiophene(0.04%~0.31%),and 1 compound belonging to another class(11.11%~16.21%).Through PLS-DA modelling and analysis of variance,the main differential substances of different lotus seed paste fillings were furfural,E,E-2,4-decadienal,(±)-3-carene-2,5-dione,benzaldehyde,n-nonaldehyde,2,6-dimethylpyrazine,3-methylbenzaldehyde,and tetradecane.According to the relative odor activity value,the main volatile flavor compounds were identified as E,E-2,4-decadienal,ethyl octanoate,2-acetylthiophene,n-nonaldehyde,hexanal,phenylethyl acetate,and phenyl ethanol in order of degree of contribution.Results of the analysis of the main differential volatile components and flavor contribution degree of different lotus seed paste fillings showed that the flavor of fillings were mainly influenced by the relative levels of E,E-2,4-decadienal,n-nonaldehyde,and benzaldehyde.The results of this study revealed the flavor profile of lotus seed paste fillings and provides a theoretical basis for its quality evaluation and standardized production.
作者
梁梓健
方嘉沁
吴锦源
杜方敏
符树勇
高向阳
LIANG Zijian;FANG Jiaqin;WU Jinyuan;DU Fangmin;FU Shuyong;GAO Xiangyang(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,South China Agriculture University,Guangzhou 510642,China;Guangzhou Restaurant Enterprises Group Likoufu Food Co.Ltd.,Guangzhou 511442,China)
出处
《现代食品科技》
CAS
北大核心
2022年第7期301-308,204,共9页
Modern Food Science and Technology
基金
广东省重点领域研发计划项目(2019B020212001)。
