庆元锥栗烘烤过程中香气物质组分的变化  

The changes of aroma components in Qingyuan Castanea henryi during roasting

作　　者：陈如意 杨玥熹[1,2] 顾振宇[1,2] 陈跃文[1,2] 陈婷 CHEN Ru-yi;YANG Yue-xi;GU Zhen-yu;CHEN Yue-wen;CHEN Ting(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 31008, China;National experimental teaching demonstration center food engineering and quality and safety, Zhejiang Gongshang University, Hangzhou 31008, China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]浙江工商大学,国家级食品工程与质量安全实验教学中心,浙江杭州310018

出　　处：《食品与发酵工业》2018年第4期254-258,共5页Food and Fermentation Industries

基　　金：2017年度浙江省博士后科研择优资助项目(锥栗产品香气品质控制关键技术研究与应用); 丽水市“百名博士入百家企业人才引领计划”项目(食用菌及山林食品综合研究开发)

摘　　要：采用电子鼻及气相色谱-质谱联用(gas chromatography-mass spectrography,GC-MS)技术,对在230℃下烘烤的庆元锥栗香气进行检测。电子鼻结果显示,在230℃烘烤过程中锥栗香气轮廓随时间变化显著;0~10 min是烘烤锥栗香气形成的关键期,香气轮廓变化较大;10~20 min,锥栗烘烤香气处于一个相对稳定的状态,20 min后锥栗烘烤香气继续发生较大变化。通过GC-MS从烘烤锥栗中共检测到八大类30种化合物,随着烘烤时间的延长,挥发性酸类、醇类、醛类物质逐渐减少,酮类和杂环类物质逐渐累积,酯类和芳香族物质则先增加后减少。通过对各组分的动态变化分析,再结合各香气成分的阈值、香气特征,推断呋喃酮类物质是烘烤锥栗香气中的主要成分,2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮和麦芽酚为烘烤锥栗的特征香气物质。The aroma components of Qingyuan Castanea henryi（C. henryi）roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography（GC-MS）. The results of electronic nose showed that,aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min,the flavor presented no apparent change（p 0. 05）. The results of GC-MS showed that,a toal of 30 volatile components were identified in roasted C. henryi,which were mainly ketones,acids,and esters. Volatile acids,alcohols and aldehydes decreased,while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roasted C. henryi were 4-Hydroxy-2,5-dimethyl-3（2 H）furanone,2,3-Dihydro-3,5-dihydroxy-6-methyl-4 H-pyran-4-one and Maltol.

关 键 词：锥栗 烘烤 电子鼻 气相色谱-质谱联用(GC-MS) 特征香气 

分 类 号：O657.63[理学—分析化学] TS255.6[理学—化学]