烘烤前后巴旦木感官评价和挥发性化合物变化  

Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking

作　　者：陈臣 周洁 周琦 袁海彬 田怀香 CHEN Chen;ZHOU Jie;ZHOU Qi;YUAN Haibin;TIAN Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]农业农村部油料加工重点实验室,湖北武汉430062

出　　处：《食品工业科技》2025年第8期293-301,共9页Science and Technology of Food Industry

基　　金：农业农村部油料加工重点实验室开放基金资助项目(202103);上海市科委“上海工程技术研究中心”项目(20DZ2255600)。

摘　　要：为探究烘烤前后不同品种巴旦木风味特征和挥发性成分的变化规律,本文采用感官评价结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)和气相色谱-嗅闻仪(gas chromatography-olfactometry,GC-O)对三种巴旦木挥发性风味物质进行研究。巴旦木烘烤后坚果味、烤面包和奶香等风味增强,青香和木香等减弱。三种巴旦木中共检测出40种挥发性化合物,生巴旦木中检测出12种,熟巴旦木中检测出38种。烘烤后新形成的挥发性物质(26种)主要有吡嗪类、酮类和内酯类化合物等。GC-O的香气强度结果结合香气活力值(odor activity value,OAV)分析,确定了16种香气活性物质,最后通过正交偏最小二乘法(orthogonal partial least squares,OPLS)分析巴旦木中的16关键香气物质与10种感官特性之间的相关性。To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking,sensory evaluation combined with gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)was used to study the volatile flavor substances of three kinds of almond.After baking,the flavors of nuts,toast and milk were enhanced,while the green and wood flavors were weakened.A total of 40 volatile compounds were detected in the three kinds of almonds,12 were detected in raw almonds,and 38 were detected in cooked almonds.The newly formed volatile substances(26 kinds)after baking mainly included pyrazines,ketones and lactones.Based on the results of GC-O aroma intensity combined with odor activity value(OAV)analysis,16 aroma active substances were identified.Finally,the correlation between 16 key aroma substances and 10 sensory characteristics in almonds was analyzed by orthogonal partial least squares(OPLS).

关 键 词：巴旦木 挥发性化合物 气相色谱-质谱(GC-MS) 气相色谱-嗅闻仪(GC-O) 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]