食品科学 ›› 2020, Vol. 41 ›› Issue (6): 239-245.doi: 10.7506/spkx1002-6630-20190412-162

• 成分分析 • 上一篇    下一篇

添加马铃薯全粉对面条挥发性风味化合物的影响

郑开迪,梁杉,张敏,朱永,李欣萍   

  1. (1.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;2.北京市食品添加剂工程技术研究中心(北京工商大学),北京 100048)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    北京市科委重大项目(D17110500190000); 北京市教委人才培养质量建设——一流专业建设(市级)食品科学与工程项目(PXM2019_014213_000010); “十三五”国家重点研发计划重点专项(2017YFD0401200)

Effects of Potato Flour on Volatile Flavor Compounds in Noodles

ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 采用电子鼻分析技术结合顶空固相微萃取-气相色谱-质谱联用仪对小麦面条和马铃薯面条的挥发性风味物质进行测定,通过双因素方法分析、主成分分析、聚类分析以及载荷分析,研究添加马铃薯全粉以及面条种类对面条风味物质及挥发性气味的影响。研究发现,电子鼻能很好地区分不同马铃薯全粉添加量的面条。6 种面条的挥发性气味差异主要表现在无机硫类和短链烷烃类物质上。醛类化合物是面条的主要风味化合物,随着马铃薯全粉添加量增加,面条挥发性气味明显增强,生鲜面中风味化合物越来越丰富。20%马铃薯全粉含量的生鲜面和挂面在气味上有一定相似性,但两者风味物质含量依旧存在一定差异,其中,己醛、正己醇、2-戊基呋喃为马铃薯生鲜面中相对含量最高的3 种挥发性风味物质;2-戊基呋喃、己醛、反-2-壬烯醛为马铃薯挂面中相对含量最高的3 种挥发性风味物质。面条种类和添加马铃薯全粉对面条风味均具有显著影响,其中添加马铃薯全粉的影响更为显著。香叶基丙酮只存在于马铃薯面条中,与配料中添加马铃薯全粉直接相关。结果表明,添加马铃薯全粉对面条挥发性风味物质具有较大影响。

关键词: 马铃薯面条, 风味物质, 顶空固相微萃取, 气相色谱-质谱, 电子鼻

Abstract: The volatile flavor substances of noodles incorporated with potato flour to replace wheat flour at different levels were determined by electronic nose analysis combined with headspace solid phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The effects of potato flour and noodle types (fresh and dried) on the flavor and volatile odor of cooked noodles were studied by using two-way analysis of variance, principal component analysis, cluster analysis and loading analysis. The electronic nose was found to be effective in accurately distinguishing noodles with different amounts of added potato flour. The volatile odor of 6 kinds of noodles differed mainly in inorganic sulfur compounds and short-chain alkanes. Aldehydes were found to be the main flavor compounds of noodles. With increasing amount of potato flour addition, the volatile odor of noodles was enhanced significantly, and the flavor compounds in fresh noodles become more abundant. The fresh and dried noodles incorporated with 20% potato flour showed similarities in odor, but there were still differences in the content of flavor substances. The top three most abundant volatile flavor compounds were hexanal, n-hexanol and 2-pentylfuran in the fresh potato flour incorporated noodles; and 2-pentylfuran, hexanal and (E)-2-nonenal in the dried potato flour incorporated noodles. Both the types of noodles and the addition of potato flour significantly affected the flavor of noodles, with the latter being more effective than the former. Geranyl acetone was found only in the potato flour incorporated noodles, which was directly related to the addition of potato flour to the recipe. The results showed that the addition of potato flour had a great effect on the volatile flavor of noodles.

Key words: potato flour incorporated noodles, flavor substances, headspace solid phase microextraction, gas chromatography-mass spectrometry, electronic nose

中图分类号: