GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响  

GC-MS analysis of the flavor of traditional sourdough steamed bread and the effect of edible alkali on its flavor profiles

作　　者：刘娜[1] 程晓燕[1] 孙银凤[1] 黄卫宁 李宁 Filip Arnaut 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]广州焙乐道食品有限公司,广东广州511400 [3]焙乐道食品集团

出　　处：《食品工业科技》2014年第16期76-81,共6页Science and Technology of Food Industry

基　　金：国家863高技术研究发展计划项目(2012AA022200);国家自然科学基金项目(31071595;20576046);比利时国际合作项目(B17022012);广东省教育部产学研究计划项目(2011B090400592)

摘　　要：通过固相微萃取和GC-MS联用技术,对山东青岛SDQ、河北邢台HBX和河南驻马店HNZ三地酸面团馒头风味物质进行检测,并研究食用碱的添加对馒头风味的影响。结果显示,每个地方的酸面团馒头都有自己独特的酯、醛、烯等风味物质呈现。食用碱的引入会使风味物质种类和总量都下降,但主要呈味物质醇、醛等变化不大。其中SDQ风味物质由原来的41种下降到39种,总量下降30.33%;HBX由63种下降到60种,总量下降28.05%;HNZ由81种下降到78种,总量下降21.73%。加碱后酸类和酯类含量下降明显。Using SPME and GC-MS analysis,the flavor compounds of steamed breads made by sourdoughs collected from Qingdao （SDQ）, Xingtai （HBX） and Zhumadian （HNZ） were detected and the effects of edible alkali on steamed breads flavor profiles were also investigated. The results showed that steamed breads made by sourdoughs from different origins demonstrated unique flavor profiles with compounds including esters, aldehydes and alkenes. The addition of edible alkali decreased both the number of flavor types and the abundance of flavor substances,whereas the major flavor components such as alcohols and aldehydes remained less change. The number of flavor types of SDQ changed from 41 to 39,and the abundance of total substance decreased 30.33%. The number of flavor types of HBX changed from 63 to 60,and the abundance of total substance decreased 28.05%. For sample HNZ,the number of flavor types dropped from 81 to 78,total amuont of substance decreased 21.73%. The abundance of acids and esters decreased significantly after the addition of edible alkali.

关 键 词：传统酸面团 馒头 风味 食用碱 

分 类 号：TS207.3[轻工技术与工程—食品科学]