Page 200 - 《精细化工》2020年第12期

第 37 卷第 12 期 精 细 化 工 Vol.37, No.12
2020 年 12 月 FINE CHEMICALS Dec. 2020

食品与饲料用化学品
焙烤对核桃乳关键性香气成分的影响分析

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朱庆珍 ，随新平 ，王羽桐 ，张 宁 ，孙宝国 ，夏君霞
（1. 北京市食品风味化学重点实验室，北京工商大学 轻工科学技术学院，北京 100048；2. 北京食品营
养与人类健康高精尖创新中心，北京工商大学，北京 100048；3. 河北养元智汇饮品股份有限公司，河北
衡水 053000）
摘要：以新疆核桃为原料，考察焙烤时间对核桃乳关键性香气成分的影响。通过感官分析法对核桃乳进行评价，
采用溶剂辅助风味蒸发法（SAFE）提取核桃乳中的挥发性成分，并利用 GC-MS 和气相色谱-嗅闻-质谱联机
（GC-O-MS）对核桃乳中的香气成分进行鉴定。结果表明，从 4 个不同焙烤时间核桃乳中共鉴定出 109 种挥发
性化合物，主要为含氮类、醛类、醇类、杂环类和酮类等。其中，焙烤 23 min 的核桃乳样品中每类化合物的含
量均相对较高。GC-O-MS 结果显示，从 4 个样品中共检出 68 种香气化合物，同时检出化合物 18 种。其中，反,
反-2,4-癸二烯醛、5-甲基呋喃醛、反-2-壬烯醛、2-乙基-3,6-二甲基吡嗪、2-乙基吡嗪、1-辛烯-3-醇、糠醇和 4-
乙烯基愈创木酚是焙烤核桃乳中的关键香气物质。综合分析结果发现，焙烤 23 min 的核桃乳样品中香气化合物
的数量最多、香气强度较高，整体呈现典型的坚果、焙烤风味，具有较好的风味特征。
关键词：核桃乳；焙烤；感官分析；溶剂辅助风味蒸发法；关键性香气成分；食品化学品
中图分类号：TS275.4 文献标识码：A 文章编号：1003-5214 (2020) 12-2562-09

Analysis of the effect of roasting on the key aroma compounds of walnut milk

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ZHU Qingzhen , SUI Xinping , WANG Yutong , ZHANG Ning , SUN Baoguo , XIA Junxia
（1. Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University,
Beijing 100048, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and
Business University, Beijing 100048, China; 3. Hebeiyangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, Hebei, China）
Abstract: Xinjiang walnuts were used as raw materials, and the effect of roasting time on the key aroma
components of walnut milk was investigated. Then, sensory analysis was applied to evaluate the prepared
walnut milk, and the solvent-assisted flavor evaporation (SAFE) was adopted to extract the volatile flavor
substances in these samples. Besides, gas chromatography-mass spectrometry (GC-MS) and gas
chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to identify the aroma compounds.
The results showed that a total of 109 volatile compounds were identified in walnut milk at four different
roasting times, mainly including nitrogen-containing compounds, aldehydes, alcohols, heterocyclics and
ketones. Among them, the content of each type of compounds was relatively high in the sample roasted for
23 min. In addition, results of GC-O-MS showed that a total of 68 aroma compounds were detected from
four samples, and 18 of them were detected at the same time. Among which trans, trans-2,4-decadienal,
5-methyl-2-furfural, trans-2-nonenal, 2-ethyl-3,6-dimethylpyrazine, 2-ethylpyrazine, 1-octen-3-ol, 2-furanmethanol
and 2-methoxy-4-vinylphenolare were the key aroma compounds in the roasted walnut milk samples.
Comprehensive analysis results indicated that the walnut milk sample roasted for 23 min had good flavor
characteristics, which had the largest number of aroma compounds and higher aroma intensity, presenting
typical nutty and roasted flavor.
Key words: walnut milk; roasting; sensory analysis; solvent-assisted flavor evaporation; key aroma compounds;
food chemicals

收稿日期：2020-07-30; 定用日期：2020-09-28; DOI: 10.13550/j.jxhg.20200748
基金项目：“十三五”国家重点研发计划重点专项（2018YFD0400600）
作者简介：朱庆珍（1996—），女，硕士生，E-mail：q2018196zqzbtbu@163.com。联系人：张 宁（1987—），女，副教授，E-mail：
zh_ningts@btbu.edu.cn。