摘要
采用电子鼻/电子舌、顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术,结合相对气味活度值,对新疆市售抓饭中的挥发性成分及关键香气进行分析,为抓饭工业标准化生产化提供理论依据。结果表明:电子鼻可有效区分不同市售抓饭中的挥发性成分;电子舌无法有效区分不同市售抓饭中的滋味。采用HS-SPME-GC-MS方法共检出132种挥发性化合物,其中烷烃25种、烯烃16种、醛类27种、醇类26种、酮类11种、酯类9种、苯酚类15种以及3种其它化合物。共检出共有挥发性风味物质39种,结合相对气味活度值(ROAV)和主成分分析(PCA),确定月桂烯、1-石竹烯、(E,Z)-2,4-癸二烯醛、4-异丙基苯甲醛、4-异丙基-1,3-环己二烯-1-甲醛、(E,E)-2,4-癸二烯醛、(E)-2-癸烯醛、壬醛、(E)-2-壬烯醛、β-紫罗酮为抓饭关键香气物质。
In this study,electronic nose(E-nose),electronic tongue(E-tongue)and Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with relative odor activity value(ROAV)were used to evaluate the volatile components and key aroma components of Xinjiang pilaf.The results show that the electronic nose can effectively distinguish the volatile components in different Xinjiang pilaf;the electronic tongue cannot effectively distinguish the taste of different Xinjiang pilaf.A total of 132 volatile compounds were detected by HS-SPME-GC-MS,including 25 alkanes,16 olefins,27 aldehydes,26 alcohols,11 ketones,9 esters,15 phenols and 3 other compounds.A total of 39 common volatile flavor compounds were detected.Combined with ROAV analysis,Myrcene,Caryophyllene,(E,Z)-2,4-decadienal,4-(1-methylethyl)-Benzaldehyde,4-Isopropylcyclohexa-1,3-dienecarbaldehyde,(E,E)-2,4-decadienal,(E)-2-Decenal,Nonanal,(E)-2-nonenal,beta-Ionone were the key aroma substance of Xinjiang pilaf.
作者
于明
毛红艳
祖力皮牙·买买提
岳丽
Yu Ming;Mao Hongyan;Zulipya Maimaiti;Yue Li(Research Institute of Grain Crops,Xingjiang Academy of Agricultural Sciences,Urumqi830091)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第12期311-322,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
新疆维吾尔自治区自然科学基金青年基金项目(2021D01B63)
中央引导地方科技发展专项(ZYYD2022B14)。
