基于GC-MS法分析不同产地与工艺的可可豆风味成分  

Analysis on Flavor Substance of Different Origin and Processes Cocoa Bean by GC-MS

作　　者：杨尚桦 李晓铭 李香莉 汪薇[1] 白卫东[1] 鲁玉侠 辛璇 Yang Shanghua;Li Xiaoming;Li Xiangli;Wang Wei;Bai Weidong;Lu Yuxia;Xin Xuan(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Flower Flavours&Fragrances Co.,Ltd.,Guangzhou 510440,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州市名花香料有限公司,广东广州510440

出　　处：《广东化工》2024年第16期190-192,198,共4页Guangdong Chemical Industry

摘　　要：为了研究不同产地与不同工艺的可可风味,利用GC-MS技术分析不同可可豆的致香成分,共鉴定出27种香气成分,1981加纳可可豆、1982巴布亚新几内亚可可豆、1983加纳可可豆碎、1984巴布亚新几内亚可可豆碎分别检测出25、21、18、14种香气成分。四种可可豆有48种共有但相对含量不同挥发性成分,这些物质对可可的香气品质具有非常重要的贡献,它们是可可的关键香气化合物,共同构成了可可豆的风味品质特征。本研究中,四种可可豆中主要检测出的香气成分为酯类、杂环类及醇类、此外还检出了酸类、萜烯类风味物质。因此1981加纳可可豆具有烤坚果香味,1982巴布亚新几内亚可可豆具有花香与木质香,1983加纳可可豆碎具有香甜的水果香味,1984巴布亚新几内亚可可豆碎具有奶油坚果香味。In order to study the flavor of cocoa butter from different origins and different processes,GC-MS technology was used to analyze the aroma components of different cocoa beans,and a total of 27 aroma components were identified.25,21,18 and 14 aroma components were detected in 1981 Ghana cocoa bean,1982 Papua New Guinea cocoa bean,1983 Ghana cocoa bean and 1984 Papua New Guinea cocoa bean,respectively.There are 48 common volatile components in 4 kinds of cacao beans with different relative contents,which have a very important contribution to the aroma quality of cocoa,they are the key aroma compounds of cocoa,and together constitute the aroma quality characteristics of cocoa beans.In the study,the main aroma components detected in 4 kinds of cacao beans were esters,heterocycles and alcohols,in addition,acids and terpenes were also detected.Thus 1981 Ghana cocoa beans have a toasted nutty aroma,1982 Papua New Guinea cocoa beans have a floral and woody aroma,1983 Ghana cocoa beans have a sweet fruity aroma,1984 Papua New Guinea cocoa beans have a creamy nutty aroma.

关 键 词：气相色谱-质谱(GC-MS) 可可豆 香气成分 顶空固相微萃取 关键风味化合物 

分 类 号：TQ[化学工程]