文章摘要
朱庆珍,随新平,王羽桐,张宁,孙宝国,夏君霞.焙烤对核桃乳关键性香气成分的影响分析[J].精细化工,2020,37(12):
焙烤对核桃乳关键性香气成分的影响分析
Analysis of the effect of roasting on the key aroma compounds of walnut milk
投稿时间:2020-08-12  修订日期:2020-09-27
DOI:
中文关键词: 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
英文关键词: walnut milk  roasted  sensory analysis  solvent-assisted flavor evaporation(SAFE)  key aroma compounds
基金项目:“十三五”国家重点研发计划重点专项(2018YFD0400600)
作者单位E-mail
朱庆珍 北京工商大学轻工科学技术学院 1026952798@qq.com 
随新平 北京工商大学  
王羽桐 北京工商大学  
张宁 北京工商大学 zh_ningts@btbu.edu.cn 
孙宝国 北京工商大学  
夏君霞 河北养元智汇饮品股份有限公司  
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中文摘要:
      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,共从4个不同焙烤时间核桃乳中鉴定出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,共从4个样品中检出69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。
英文摘要:
      In this work, Xinjiang walnuts were used as raw material, 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 69 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 roasted walnut milk. Comprehensive analysis results found that the walnut milk samples 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.
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