食品科学 ›› 2020, Vol. 41 ›› Issue (14): 278-285.doi: 10.7506/spkx1002-6630-20190731-432

• 成分分析 • 上一篇    下一篇

炒籽温度及初始水分含量对葵花籽酱挥发性风味成分的影响

李翠翠,侯利霞,汪学德,刘宏伟   

  1. (1.河南工业大学粮油食品学院,河南 郑州 450001;2.河南驻马店顶志油脂有限公司,河南 驻马店 463000)
  • 发布日期:2020-07-29
  • 基金资助:
    河南省科技攻关项目(192102110103)

Effect of Different Roasting Temperatures and Initial Moisture Contents on the Volatile Flavor Components of Sunflower Butters

LI Cuicui, HOU Lixia, WANG Xuede, LIU Hongwei   

  1. (1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;2. Henan Zhumadian Tingzhi Food Co. Ltd., Zhumadian 463000, China)
  • Published:2020-07-29

摘要: 采用顶空固相微萃取和气相色谱-质谱联用技术分析不同炒籽温度和初始水分含量条件下制备的葵花籽酱的挥发性成分,并利用相对气味活度值结合主成分分析明确其特征风味成分。结果表明,与未经炒籽制备的葵花籽酱样品相比,炒籽后的样品中2,5-二甲基吡嗪等杂环类物质的种类和相对含量显著增加,醛类物质的相对含量显著降低,炒籽温度为170 ℃时葵花籽酱的风味较为丰富。初始水分质量分数为5.40%的样品中吡嗪类物质的相对含量最高,增加初始水分含量会降低吡嗪类物质的相对含量,增加醛类物质的相对含量,对葵花籽酱的风味有负面影响。主成分分析表明:未经炒籽样品的特征风味成分为正己醇和乙酸;140 ℃炒籽制得样品的特征风味成分主要为醛类物质,包括正己醛、辛醛、(E,E)-2,4-癸二烯醛等,具有明显的油脂氧化味;170 ℃和200 ℃炒籽制得样品的特征风味物质主要为吡嗪类物质,包括2,3,5-三甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪等,具有较为突出的焙烤风味。

关键词: 葵花籽酱;挥发性物质;气相色谱-质谱联用;相对气味活度值;主成分分析

Abstract: The volatile compounds of sunflower butters produced with different initial moisture contents at different roasting temperatures were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was?performed?to determine the key flavor components of sunflower butters based on relative odor activity values (ROAV). The?results?showed?that the relative contents of heterocycles such as 2,5-dimethylpyrazine in sunflower butter prepared from roasted sunflower seeds were significantly increased in comparison with that prepared from unroasted sunflower seeds whereas the relative contents of aldehydes were significantly decreased. Sunflower butter made from sunflower seeds roasted at 170 ℃ had a richer flavor. The highest relative content of pyrazines was found in sunflower butter with initial water content of 5.40%. Increased initial moisture content reduced the relative content of pyrazines but increased the relative content of aldehydes causing a negative impact on the flavor of sunflower butters. PCA indicated that n-hexanol and acetic acid were the characteristic flavor substances of sunflower butter prepared from unroasted seeds. Aldehydes such as n-hexanal, octanal and (E,E)-2,4-decadienal were the characteristic flavor substances of sunflower butter made from sunflower seeds roasted at 140 ℃, having an oxidized lipid-like flavor. Pyrazines such as 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine were the characteristic flavor substances of sunflower butters made from sunflower seeds roasted at 170 and 200 ℃, having a noticeable roasted flavor.

Key words: sunflower butter; volatile compounds; gas chromatography-mass spectrometry; relative odor activity value; principal component analysis

中图分类号: