摘要
采用烘烤和挤压膨化对苦荞全粉进行热处理。采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)并结合相对气味活度值(ROAV)对热处理后的苦荞全粉主要挥发性物质进行分析。结果表明:烘烤和挤压膨化均使苦荞全粉的挥发性成分发生改变。随着烘烤时间的增加,烘烤样品中挥发性物质的种类逐渐增多。与烘烤样品相比,挤压膨化样品的挥发性物质种类更多。通过GC-MS从样品中共鉴定出醛、酸、酮、酯、烷烃、烯烃、酚类及其他类化合物共60种挥发性物质,热处理后样品中醛类相对含量增加了28.09%~41.61%。ROAV分析表明热处理苦荞全粉的关键风味成分为庚醛、辛醛、己醛。
The whole tartary buckwheat flour was used as raw material,which was heated by baking and extrudion.The main volatile flavor substances were analyzed by E-nose and Headspace solid phase mi-croextraction-gas chromatography-mass spectrometry(SPME-GC-MS)combined with relative odor activity value(ROAV).The results showed that both baking and extrusion changed the volatile components of whole tartary buckwheat flour.With the increase of baking time,the types of volatile substances in baked samples increased gradually.Compared with the baked sample,the extruded sample had more varieties of volatile substances.A total of 60 volatile substances including aldehydes,acids,ketones,esters,al-kanes,olefins,phenols and other substances were identified by GC-MS.After heat treatment,the rela-tive content of aldehydes in the samples increased by 28.09%-41.61%.The ROAV analysis showed that the key flavor components of heat-treated whole tartary buckwheat flour were heptaldehyde,octanal and hexanal.
作者
李经伟
张小飞
周宇宁
王慧
彭义交
LI Jing-wei;ZHANG Xiao-fei;ZHOU Yu-ning;WANG Hui;PENG Yi-jiao(Beijing Academy of Food Sciences,Beijing 100162,China;Yulin Science and Technology Development Service Center,Yulin 719000,Shaanxi,China)
出处
《粮食与油脂》
北大核心
2023年第12期48-53,共6页
Cereals & Oils
基金
榆林市科技计划项目(CXY-2020-096)。
关键词
苦荞全粉
挤压膨化
烘烤
特征风味
whole tartary buckwheat flour
extrusion
baking
characteristic flavor
