食品科学 ›› 2021, Vol. 42 ›› Issue (16): 108-117.doi: 10.7506/spkx1002-6630-20200719-254

• 成分分析 • 上一篇    下一篇

基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响

陈臣,刘政,黄轲,于海燕,田怀香   

  1. (上海应用技术大学香料香精技术与工程学院,上海 201418)
  • 发布日期:2021-08-27
  • 基金资助:
    国家自然科学基金面上项目(31771943)

Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose

CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang   

  1. (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
  • Published:2021-08-27

摘要: 为丰富乳扇深加工理论,为工业化生产提供技术支撑和理论指导,采用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术、气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术以及快速气相色谱型电子鼻,探究了生食、微波、油炸及焙烤共4?种加工方式对乳扇风味的影响,并通过偏最小二乘-判别分析(partial least squares discrimination analysis,PLS-DA)研究感官属性与特征香气物质之间的相关性。结果表明:与生食乳扇相比,微波处理后酸味明显增强,油炸及焙烤处理后整体香气强度降低的同时又产生了丰富的焦香、坚果香等风味;通过电子鼻可以有效区分不同加工方式的乳扇样品;顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)结合GC-MS技术在4?组样品中共检出67?种挥发性化合物。通过GC-O分析结合香气活力值(odor activity value,OAV)计算,在4?种不同方式处理的乳扇样品中分别确定了15、16、20、21?种特征香气物质。微波处理后的乳扇中酸类物质含量增加;油炸和焙烤后乳扇原有风味物质明显减少,但新生成美拉德和焦糖化反应等相关产物。相关性分析结果表明,在7?种感官属性与19?种特征香气物质之间产生了相关性联系,其中2-甲基丁醛、3-甲基丁醛、2-甲基吡嗪、糠醛对于油炸及焙烤乳扇中焦香味的形成具有重要作用。

关键词: 加工方式;乳扇风味;气相色谱-质谱联用法;气相色谱-嗅闻法;电子鼻

Abstract: In order to enrich the deep-processing theory of dairy fan and provide technical support and a theoretical guideline for the industrial production of dairy fan, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and fast gas chromatography-based electronic nose (fast?GC E-nose) were used to explore the effects of three processing methods including microwaving, frying and baking on the flavor of dairy fan in the present study. The correlation between sensory attributes and characteristic aroma compounds was also analyzed by partial least squares discriminant analysis (PLS-DA). The results showed that compared with the raw sample, microwave treatment led to a significant enhancement in the sour taste. Frying and baking caused a decrease in the overall aroma intensity but resulted in the formation of rich caramel-like and nutty aromas. All samples could be clearly distinguished by the electronic nose. A total of 67 volatile compounds were detected by HS-SPME-GC-MS in the four samples. In addition, 15, 16, 20, and 21 characteristic aroma compounds were identified through GC-O analysis and odor activity value (OAV) calculation. The contents of acidic compounds increased after microwave treatment. Although the flavor compounds reduced obviously after frying and baking, Maillard and caramelization reaction products occurred. PLS-DA analysis showed the correlations between seven sensory attributes and 19 characteristic aroma compounds. 2-Methylbutanal, 3-methylbutanal, 2-methylpyrazine and furfural played an important role in the formation of the caramel-like aroma of fried or baked dairy fan.

Key words: processing methods; dairy fan flavor; gas chromatography-mass spectrometry; gas chromatography-olfactometry; electronic nose

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