红枣片热风干制过程中特征香气活性化合物的确定及表征

摘要/Abstract

摘要： 本文采用顶空-固相微萃取-气相色谱-嗅闻-质谱联用技术(HS-SPME-GC-O-MS)，结合感官分析和偏最小二乘回归分析方法(PLSR)，对热风干制过程中不同条件制备的7个红枣片样品特征香气活性化合物进行了测定及表征。结果表明，红枣干片主要挥发性成分为酯（19）、酮（15）、酸（15）、醛（12）、醇（9）、烃类（6）和呋喃类化合物（2）。共识别出18种香气活性化合物(OAV>1)，包括酯（3）、醇（1）、酸（2）、醛（4）、酮（7）和呋喃类（1）。感官评价表明，经过热风干制的红枣片中主要特征香气为焦糖香、烤甜香、焦苦味和焦煳味。通过PLSR明确了感官属性与香气化合物之间的相关性：2,3-丁二酮和3-羟基-2-丁酮与烤甜香呈显著正相关；而γ-丁内酯、4-环戊烯-1,3-二酮和2,5-二甲基-4-羟基-3(2H)-呋喃酮对焦糖香有显著贡献；5-甲基呋喃醛和5-甲基-2(5H)-呋喃酮与焦苦味呈正相关；5-羟甲基呋喃醛是焦糊味特性的主要来源；3-羟基-2-甲基-4H-吡喃-4-酮、4H-吡喃-4-酮和2,3-二氢-3,5-二羟基-6-甲基与焦糊味及焦苦味正相关。上述相关性均在感官评价员通过嗅闻仪闻到的具体味道中得到了证实。

关键词: 红枣片, 香气活度值, 顶空-固相微萃取-气相色谱-嗅闻-质谱联用, 偏最小二乘回归分析

Abstract: In order to investigate the changes in the character impact odorants of red jujube slices during drying, the discrepancy of aroma profile in seven jujube slices of different treatment was determined by headspace solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS) combined with sensory analysis and partial least squares regression analysis (PLSR). The result revealed that the dominant volatiles in dired jujube slices were esters (19), ketones (15), acids (15), aldehydes (12), alcohols (9), hydrocarbons (6) and furan compounds (2). A total of 18 potent aroma compounds (OAV > 1) were recognized, including esters (3), alcohols (1), acids (2), aldehydes (4), ketones (7) and furan compound (1). Sensory evaluation revealed major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, bitter and burnt. A positive correlation between sensory attributes and aroma-active compounds were clearly elaborated by partial least squares regression analysis (PLSR). PLSR results indicated that 2,3-butanedione and 3-hydroxy-2-oxobutane were significantly and positively correlated with roasted sweet attribute, while γ-butyrolactone, 4-cyclopentene-1,3-dione and 2,5-dimethyl-4-hydroxy-3(2H)-furanone had a significant positive impact on caramel attribute, respectively. 5-Methyl furfural and 5-methyl-2(5H)-furanone were positively correlated with bitter attribute. 5-hydroxymethylfurfural was the most powerful odor-active compound that contributed to burnt flavor. 3-Hydroxy-2-methyl-4H-pyran-4-one, 4H-Pyran-4-one and 2,3-dihydro-3,5-dihydroxy-6-methyl- were the main sources of burnt and bitter flavor. The results were verified by the specific flavour obtained from sensory evaluation with gas chromatography olfactometry.

Key words: Dired jujube slices, Odor activity value, Headspace solid phase microextraction-gas chromatography-olfactometry-mass spectrometry, Partial least squares regression

中图分类号:

TS255.3

闫新焕谭梦男孟晓萌潘少香刘雪梅郑晓冬宋烨. 红枣片热风干制过程中特征香气活性化合物的确定及表征[J]. 食品科学, 0, (): 0-0.

Xiao-Meng MENG Shao-Xiang PAN Xiao-dong ZHENG. Characterization of Key Aroma Compounds in Red Jujube Slices with Different Dired Treatments[J]. FOOD SCIENCE, 0, (): 0-0.

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