SPME-GC-MS结合ROAV分析糖炒燕山早丰板栗中的特征性香气  

Study on characteristic aromatic compounds in ’Yanshanzaofeng’ chestnut roasted in sugar determined by SPME-GC-MS and ROAV

作　　者：梁建兰[1,2] 李晓颍 赵玉华 刘秀凤[1,2] 常学东 于立明[1] 叶丹丹 LIANG Jianlan;LI Xiaoying;ZHAO Yuhua;LIU Xiufeng;CHANG Xuedong;YU Liming;YE Dandan(College of Food Science,Heibei Normal University of Science&Technology,Qinhuangdao 066600;Chestnut Engineering Research Center of Hebei,Qinhuangdao 066600)

机构地区：[1]河北科技师范学院食品科技学院,秦皇岛066600 [2]河北省板栗工程中心,秦皇岛066600

出　　处：《食品科技》2019年第12期300-305,共6页Food Science and Technology

基　　金：河北省燕山农业特色产业技术研究院建设补助经费项目(159676221D);河北省板栗协同中心-板栗产业项目(180301-181411);燕山板栗近自然生产技术创新与示范项目(18236328D).

摘　　要：目的:为了明确糖炒燕山板栗的特征性香气。方法:采用顶空固相微萃取-气相色谱-质谱联用法对糖炒燕山板栗挥发性风味物质进行定性定量分析,并结合感觉阈值和相对气味活度值(ROVA)对其进行特征性香气分析。结果:从糖炒燕山板栗中共检测出31种挥发性成分,主要是醛类、酯类和烃类。结论:基于香气阈值和ROVA值,共确定出10种特征性香气,它们是:反-2-庚烯醛、辛醛、苯乙醛、反-2-辛烯醛、壬醛、反-2-壬烯醛、癸醛、2,4-壬二烯醛、反-2-癸烯醛和对2-甲氧基-4-乙烯基苯酚。此外,1-辛醇对糖炒燕山板栗的总体风味具有重要的贡献作用。Objective:In order to determine the characteristic aromatic compounds of’Yanshanzaofeng’chestnut roasted in sugar.Method:Headspace solid phase microextraction-gas chromatography-mass spectrometry(HP-SPME-GC-MS)coupled with gas chromatography-mass spectrometry(GC-MS)was used to detect volatile compounds in’Yanshanzaofeng’chestnut roasted in sugar by gas chromatography to do qualitative and quantitative analysis.Result:Thirty-one kind of substances,including aldehydes,phenols,esters,acids,hydrocarbons,alcohols and ketones,were detected from’Yanshanzaofeng’chestnut roasted in sugar.Conclusion:Based on the aroma threshold and ROVA value,11 characteristic aroma were identified,among which are(E)-2-heptenaldehyde,octanaldehyde,phenylacetaldehyde,(E)-2-octenaldehyde,nonanal,(E)-2-nonaneldehyde,decanal,2,4-nonaneldehyde,(E)-2-decenoaldehyde and 2-methoxy-4-vinylphenol contributed to the overall flavor of’Yanshanzaofeng’chestnut roasted in sugar,1-octanol has an important contribution to the over all flavor.

关 键 词：板栗 燕山早丰 关键性香气 相对气味活度值 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]