籼稻米饭关键香气成分鉴定及感官特性形成分析  

Identification of key aroma compounds and formation of sensory properties in cooked indica rice

作　　者：关丽娜 叶国栋 张敏[1] 李思萱 GUAN Lina;YE Guodong;ZHANG Min;LI Sixuan(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心,北京100048

出　　处：《浙江大学学报（农业与生命科学版）》2024年第3期431-442,454,共13页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金项目(31371830)。

摘　　要：以籼稻为研究对象,采用固相微萃取(solid phase micro-extraction, SPME)和溶剂辅助风味蒸发(solventassisted flavor evaporation, SAFE)2种提取方法并结合气相色谱-嗅觉-质谱(gas chromatography-olfactory-mass spectrometry, GC-O-MS)技术鉴定和表征米饭中的香气化合物。通过定量分析、气味活度值(odor activity value,OAV)和香气重组与缺失实验,明确米饭关键香气成分。结果表明:在被鉴定到的49种香气化合物中,2-甲基丁醛、己醛、2-戊基呋喃、壬醛、1-辛烯-3-醇、反-2-壬烯醛、反-2-癸烯醛、3-羟基-2-丁酮、2(5H)-呋喃酮和2-乙酰基-1-吡咯啉被确定为关键香气化合物。采用定量描述性感官评价确定了米饭的7个感官特性,分别为熟制谷物味、坚果味、绿草味、焦香味、甜香味、果香味和花香味。偏最小二乘回归(partial least squares regression, PLSR)分析表明,2-甲基丁醛、2-戊基呋喃、2(5H)-呋喃酮与米饭的坚果味和甜香味感官特性形成相关;己醛、反-2-壬烯醛、反-2-癸烯醛、2-甲氧基-4-乙烯基苯酚、吲哚与米饭的绿草味和花香味相关;壬醛、癸醛与米饭的果香味相关;2-乙酰基-1-吡咯啉与米饭的焦香味呈显著正相关;熟制谷物味作为米饭重要感官特性,与多种香气化合物呈显著正相关。本研究为米饭风味调控及其感官质量评价体系的构建提供了科学依据。Taking indica rice as the research object,solid phase micro-extraction(SPME)and solvent-assisted flavor evaporation(SAFE)coupled with gas chromatography-olfactory-mass spectrometry(GC-O-MS)were applied to identify and characterize the aroma compounds in cooked rice.The key aroma components of cooked rice were further identified through quantitative analysis,odor activity value(OAV),and aroma recombination and omission experiments.The results showed that a total of 49 aroma compounds were identified,among which 2-methylbutanal,hexanal,2-pentylfuran,nonanal,1-octen-3-ol,(E)-2-nonenal,(E)-2-decenal,acetoin,2(5H)-furanone,and 2-acetyl-1-pyrroline were screened out as the key aroma compounds.Seven sensory characteristics of cooked rice were evaluated using sensory quantitative descriptive analysis,namely cooked grain,nutty,grassy,caramel,sweet,fruity,and floral aromas.Partial least squares regression(PLSR)analysis showed that 2-methylbutanal,2-pentylfuran,and 2(5H)-furanone were related to the formation of nutty and sweet sensory attributes;hexanal,(E)-2-nonenal,(E)-2-decenal,2-methoxy-4-vinylphenol and indole were related to grassy and floral aromas;nonanal and decanal were related to fruity aroma;and 2-acetyl-1-pyrroline was significantly correlated with caramel aroma.Cooked grain aroma,an important sensory attribute of cooked rice,had a significantly positive correlation with various aroma compounds.This study provides a scientific basis for the regulation of cooked rice flavor and the construction of a sensory quality evaluation system.

关 键 词：米饭 气相色谱-嗅觉-质谱 香气化合物 香气重组与缺失实验 感官特性 

分 类 号：S511.21[农业科学—作物学]