摘要
以制油后的香榧饼为研究对象,利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS/MS)、电子鼻和感官评定结合气味活度(ROAV)等方法,研究热风烘烤和压榨工艺对香榧饼香气特征和关键风味物质的影响。从香榧饼中共鉴定54种挥发性物质(5种醛类、7种酮类、3种醇类、6种酯类、12种烃类、15种杂环类和6种其他类)。螺杆压榨香榧饼风味偏清甜香,1,5,5-三甲基-3-亚甲基环己烯的风味贡献最大,液压香榧饼中反,反-2,4-十二碳二烯醛的风味贡献最大,呈现烘烤香味。通过变量投影重要性分析(VIP score)和聚类分析,150℃烘烤螺杆香榧饼风味标记性物质为2,3-二氢苯并呋喃,160℃烘烤液压香榧饼风味浓郁,标记性物为2-乙酰基-3-甲基吡嗪。
Headspace solid-phase microextraction chromatography-mass spectrometry(HS-SPME-GC-MS/MS),electronic nose(EN)and sensory evaluation combined with odor activity(ROAV)analysis were used to investigate the effects of different roasting pretreatment and pressing processes on the aroma characteristics and key flavor substances of Torreya grandis cakes.Five aldehydes,seven ketones,three alcohols,six esters,twelve hydrocarbons,fifteen heterocyclics and six others,totaling fifty-four volatiles,were identified from 10 hydraulic and screw-pressed Torreya grandis cakes baked at different temperatures.The flavor of screw-pressed Torreya grandis cake was on the sweet and clear side,and the flavor contribution of 1,5,5-trimethyl-3-methylene cyclohexene was the largest,and the flavor contribution of trans,trans-2,4-dodecadienal was the largest in hydraulic Torreya grandis cake,presenting a baking aroma.By variable projection importance analysis(VIP score)and cluster analysis,the flavor marker for 150℃baked screw Torreya grandis cake was 2,3-dihydrobenzofuran,and the flavor of hydraulic Torreya grandis cake baked at 160℃was strong,and the marker was 2-acetyl-3-methylpyrazine.
作者
陈则铭
饶红丹
杜孟浩
罗凡
钟海雁
方学智
Chen Zeming;Rao Hongdan;Du Menghao;Luo Fan;Zhong Haiyan;Fang Xuezhi(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004;Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第10期180-189,共10页
Journal of the Chinese Cereals and Oils Association
基金
浙江省省院合作林业科技项目(2019SY04)。
关键词
香榧饼
热风烘烤
压榨制油
风味
Torreya grandis cake
hot air roasting
oil production by pressing
flavor
