基于感官评价和气相色谱-质谱联用技术分析发芽糙米乳的挥发性风味特征  

The Volatile Flavor Characteristics of Germinated Brown Rice Milk Based on Sensory Evaluation and Gas Chromatography-Mass Spectrometry

作　　者：郭敏[1] 姜杨 王承瑞 赵建新[1] 陈晓华 Guo Min;Jiang Yang;Wang Chengrui;Zhao Jianxin;Chen Xiaohua(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;College of Life Sciences and Environment,Hengyang Normal University,Hengyang 421008,Hunan;Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region,Hengyang 421008,Hunan)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]衡阳师范学院生命科学与环境学院,湖南衡阳421008 [3]南岳山区生物资源保护与利用湖南省重点实验室,湖南衡阳421008

出　　处：《中国食品学报》2020年第10期290-296,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(3160444);湖南省教育厅科研项目(18C0667)。

摘　　要：目的:利用GC-MS技术研究不同配方发酵糙米乳的挥发性风味物质组成,并结合感官评定指标评估发酵糙米乳的产品品质,以期对发芽糙米乳新产品的开发及感官品质提升,提供理论依据。方法:选用不同配方的发芽糙米乳,采用气相色谱-质谱联用技术对发芽糙米乳产品的挥发性风味物质进行测定,经偏最小二乘回归法对感官属性与挥发性风味物质成分做相关性分析。结果:经GC-MS分析并通过数据库检索结合质谱信息比对,筛选得到21种挥发性风味物质。结论:2,3-丁二酮、乙偶姻、2,3-戊二酮、1-庚醇和乙酸分别与奶香味、米香味和酸味呈显著相关,是发芽糙米乳的主要风味物质。Objective:GC-MS technology was used to study the volatile flavor composition of fermented brown rice milk with different formulas,and evaluate the product quality of fermented brown rice milk by using sensory evaluation parameters as indicators,with the purpose of providing a theoretical basis for the development of new products of germinated brown rice milk and the improvement of sensory quality.Method:Germinated brown rice drinks of different formulations were collected,and gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavors of germinated brown rice milk.The correlation between sensory attributes and volatile flavor components was then evaluated by partial least square regression.Results:Potential biomarkers were screened out according to database searching and MS information matching.A total of 21 volatile flavors were identified.Conclusion:2,3-butanedione,acetoin,2,3-pentanedione,1-heptanol and butyric acid were detected by GC-MS,which were the main flavor substances of germinated brown rice milk,were significantly correlated to the milk aroma,rice flavor and sourness.

关 键 词：气相色谱-质谱联用 感官评价 发芽糙米乳 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]