不同种类山东煎饼特征风味成分差异分析  

Analysis of Characteristic Flavor Components in Different Kinds of Shandong Pancakes

作　　者：樊月[1] 刘伟[1] 徐芬[1] 黄艳杰[1] 张娜娜 李康 张泓[1,2,3] 胡宏海 FAN Yue;LIU Wei;XU Fen;HUANG Yanjie;ZHANG Nana;LI Kang;ZHANG Hong;HU Honghai(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Hefei CAAS Hongzhi Nutrition and Health Co.Ltd.,Hefei Academy of Food Nutrition and Health Innovation,Chinese Academy of Agricultural Sciences,Hefei 238000,China;College of Staple Food Technology,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Harbin 151900,China)

机构地区：[1]中国农业科学院农产品加工研究所,农村农业部农产品加工重点实验室,北京100193 [2]合肥中农科泓智营养健康有限公司,中国农业科学院合肥食品营养与健康创新研究院,安徽合肥238000 [3]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《食品科学》2020年第12期173-179,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400103)。

摘　　要：采用电子鼻、电子舌、固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)联用、离子色谱仪、氨基酸分析仪等现代感官分析技术对5种山东煎饼(小米煎饼、板栗煎饼、芝麻煎饼、核桃煎饼、杂粮煎饼)中挥发性和非挥发性风味物质进行比较分析,并结合相对气味活度值分析其关键风味化合物。结果表明:电子鼻、电子舌指纹图谱可以很好地区分5种煎饼样品,其风味化合物组成有很大差异;在此基础上,利用SPME-GC-MS共分析出24种挥发性风味化合物,主要包括醛类、醇类、烷烃类、酸类及芳香类等。其中小米煎饼、芝麻煎饼、杂粮煎饼中关键风味化合物为壬醛和4-乙基-2-甲氧基苯酚,板栗煎饼中关键风味化合物为反式-2,4-癸二烯醛和4-乙基-2-甲氧基苯酚,核桃煎饼中关键风味化合物为壬醛、反式-2-壬烯醛和4-乙基-2-甲氧基苯酚。板栗煎饼中葡萄糖含量最高,小米煎饼中麦芽糖含量最高。各煎饼样品中,甜味氨基酸含量最高,其次为鲜味氨基酸,且所有样品中谷氨酸含量均最高。The volatile and non-volatile flavor compounds in five kinds of Shandong pancakes(incorporated with millet,chestnut,sesame,walnut and coarse cereals,respectively)were analyzed and compared by electric nose,electric tongue,solid-phase microextraction coupled to gas chromatography-mass spectrometry(SPME-GC-MS),ion chromatography,and amino acid analyzer.The key flavor compounds were identified by relative odor activity value(ROAV).The results showed that the fingerprints of electronic nose and electronic tongue could clearly distinguish among the pancake samples.A total of 24 flavor compounds were identified by GC-MS,including aldehydes,alcohols,alkanes,acids and aromatic compounds.The key flavor compounds in pancakes incorporated with millet,sesame and coarse cereals were nonanal and 2-methoxy-4-vinylphenol.Trans-2,4-decadienoaldehyde and 2-methoxy-4-vinylphenol were the key flavor compounds in pancakes incorporated with chestnut.Nonanal,trans-2-nonylaldehyde and 2-methoxy-4-vinylphenol were the key flavor compounds in pancakes incorporated with walnut.The highest contents of glucose and maltose were found in pancakes incorporated with chestnut and millet,respectively.For all pancake samples,sweet amino acids were the most abundant class of amino acids,followed by umami amino acids,and glutamic acid was the most abundant amino acid.

关 键 词：山东煎饼 挥发性风味物质 非挥发性风味物质 关键风味化合物 现代感官分析 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]