FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 271-277.doi: 10.7506/spkx1002-6630-20190724-323

• Component Analysis • Previous Articles     Next Articles

Effects of Stir-frying Time and Method on Volatile Flavor Compounds in Highland Barley

ZHANG Yao, ZHANG Wengang, DANG Bin, YANG Xijuan, CHEN Danshuo, HAO Jing   

  1. (1. Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China;2. Key Laboratory of Qinghai Province Tibetan Plateau Agric-product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China; 3. Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Science & Technology Investment Management Co. Ltd., Xining 810016, China)
  • Published:2020-07-29

Abstract: The effects of roasting time and methods on the volatile composition of highland barley (cv. Dulihuang) were studied by gas chromatography-mass spectrometry (GC-MS) combined with aroma analysis. The results showed that with the increase of stir-frying time, the types and contents of volatile substances increased, and the main flavor substances were heterocyclic compounds. The highest content of volatile substances of 46.09% was obtained at 8 minutes of stir-frying time. The traditional process of stir-frying followed by grinding produced more types of heterocyclic compounds as well as more prominent characteristic roasted aroma as compared with the opposite sequence. A total of 21 peaks were found to be common to all samples irrespective of stir-frying time or methods, among which pyrazines were the most representative aroma components in stir-fried highland barley. With the increase of stir-frying time, the fruity, herbal, flowery, and faint fatty aroma of raw highland barley changed to typical roasted highland barley-like aroma dominated by cocoa-like, roasted, nut-like and faint fruity aroma. According to the results of hierarchical cluster analysis (HCA) and principal component analysis (PCA), the similarity between 8 and 11 min stir-fried samples was high, indicating that their aroma composition and content were comparatively consistent, but the content of heterocyclic compounds was the highest at 8 min of stir-frying, so that 8 min could be considered as the most suitable stir-frying time for highland barley. This study can provide a theoretical basis for the development of roasted highland barley foods.

Key words: highland barley; stir-frying method; stir-frying time; volatile flavor; gas chromatography-mass spectrometry

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