不同蒸制时间下红芽芋的风味品质评价  

Evaluation of Flavor Quality of Red Bud Taro Steamed for Different Time Periods

作　　者：黎小椿 罗杨合 梁宁[1] 伍淑婕 李官丽 LI Guani;LI Xiaochun;LUO Yanghe;LIANG Ning;WU Shujie;LI Guanli(Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542899,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广西康养食品科学与技术重点实验室,广西贺州542899 [2]大连工业大学食品学院,辽宁大连116034

出　　处：《现代食品科技》2023年第6期230-239,共10页Modern Food Science and Technology

基　　金：广西自然科学基金青年基金项目(2020GXNSFBA159065);国家重点研发计划项目(2018YFD0901003);2022年度广西高校中青年教师基础能力提升项目(2022KY0698);贺州学院校级项目(2021ZZZK05)。

摘　　要：利用感官评价和电子鼻评价不同蒸制时间(0、5、10、15、20、25 min)红芽芋风味品质,最后结合固相微萃取与气相色谱-质谱联用(Solid Phase Microextraction and Gas Chromatography Mass Spectrometry,SPME-GC-MS)技术对最佳蒸制条件下红芽芋关键风味物质进行表征。结果表明,蒸制15min时红芽芋感官得分最高,为80.8分。电子鼻对不同蒸制时间红芽芋的气味均有较好的响应,传感器1、3、4、10号响应较强,即苯类芳香成分、烷烃类、氢化物、丙酮、乙醇对红芽芋风味影响较大。SPME-GC-MS结果表明,从新鲜样品和蒸制15 min样品中共检出85种挥发性物质,前者关键风味物质为壬醛、癸醛、(Z)-2-壬烯醛、苯乙醛、1-辛烯-3-醇、芳樟醇;后者关键风味物质为壬醛、癸醛、辛醛、(Z)-2-壬烯醛、苯甲醛、(E,Z)-2,6-壬二烯醛、苯乙醛、D-柠檬烯,呈现不同于鲜样的脂香、清香、肉香等气味特征。醛类占两组组样品总量45%以上,是二者挥发性风味的主要来源。基于感官评价的现代技术比单一的感官评价更为客观准确,该结果可为红芽芋的深加工和食用烹饪提供科学参考。The flavor quality of red bud taro steamed for different steaming times(0,5,10,15,20,25 min)were evaluated by sensory evaluation and electronic nose,and finally,in combination with the characterization of the key flavor compounds of thered bud taro steamed under the optimal steaming conditions by solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that the sensory score of red bud taro was the highest(80.8)when the taro was steamed for 15 min.The electronic nose had good responses to the odors of the red bud taro steamed for different times,Sensor No.1,3,4 and 10 had stronged responses,that is,benzene aromatic components,alkanes,hydrides,acetone and ethanol had greater impact on the flavor of red bud taro.The SPME-GC-MS results showed that a total of 85 volatile substances were detected from the fresh samples and the samples steamed for 15 min.The key flavor components of the former were nonanal,decanal,(z)-2-nonenal,phenylacetaldehyde,1-octene-3-ol and linalool;The key flavor substances of the latter were nonanal,decanal,octanal,(z)-2-nonenal,benzaldehyde,(E,Z)-2,6-nonenal,phenylacetaldehyde and D-limonene,presents odor characteristics different from those of fresh samples,such as fatty flavor,light aroma,and meat aroma.Aldehydes accounted for more than 45%of the total samples for the two groups,and were the main source of volatile flavors of the two groups.Modern technology based on sensory evaluation is more objective and accurate than sole sensory evaluation,and the results can provide scientific reference for the deep processing and edible cooking of red bud taro.

关 键 词：红芽芋 蒸制时间 感官评价 电子鼻 SPME-GC-MS 挥发性风味物质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]