分析与检测

焙烤糯米粉的关键风味物质分析

  • 徐睿 ,
  • 胡冰 ,
  • 麻荣荣 ,
  • 邱立忠 ,
  • 田耀旗
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  • 1食品科学与技术国家重点实验室江南大学,江苏 无锡,214122
    2诸城兴贸玉米开发有限公司,山东 潍坊,262299
硕士研究生(田耀旗教授为通讯作者,E-mail:yqtian@jiangnan.edu.cn)

收稿日期: 2018-12-10

  网络出版日期: 2019-08-20

基金资助

“十三五”国家重点研发计划课题(2018YFC1603706);泰山产业领军人才工程专项

Key flavor substances of baked glutinous rice powder

  • XU Rui ,
  • HU Bing ,
  • MA Rongrong ,
  • QIU Lizhong ,
  • TIAN Yaoqi
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  • 1State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi 214122, China
    2Zhucheng Xingmao Corn Developing Co., Ltd, Weifang 262299, China

Received date: 2018-12-10

  Online published: 2019-08-20

摘要

焙烤糯米粉是通过烤箱高温焙烤改善糯米粉风味性质的改性产品。以感官评定、气相色谱-质谱联用(GC-MS)和气相色谱-嗅觉测定法(GC-O)为表征手段,对糯米粉焙烤后的关键风味物质进行分析。结果表明,焙烤后的米粉整体风味品质显著提高,共检测出风味物质103种,相比较于焙烤前增加了33种,总质量浓度从7.49 mg/L增加至94.12 mg/L。种类和浓度增加较明显的为醛类、酮类和杂环化合物。其中关键的风味物质共10种,包括己醛、辛醛、壬醛、癸醛、反-2-癸烯醛、2,4-癸二烯醛、2-戊基呋喃、1-辛烯-3-醇、丁酸丁酯、2-叔丁基-3,4,5,6-四氢吡啶,这些关键风味物质可能产生于高温下的美拉德反应。综上,经过焙烤,米粉被赋予了更为浓郁的风味。

本文引用格式

徐睿 , 胡冰 , 麻荣荣 , 邱立忠 , 田耀旗 . 焙烤糯米粉的关键风味物质分析[J]. 食品与发酵工业, 2019 , 45(14) : 203 -208 . DOI: 10.13995/j.cnki.11-1802/ts.019583

Abstract

This paper mainly analyzed key flavor substances of baked glutinous rice powder by sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). The results showed that the flavor quality of baked glutinous rice powder significantly improved with 103 types of flavor substances detected in total, while unbaked powder had only 70 types. The total concentration of flavor substances in baked powder increased from 7.49 mg/L to 94.12 mg/L, and the types and concentrations of aldehydes, ketones, and heterocyclic compounds increased clearly. Moreover, hexanal, octanal, nonanal, decanal, (E)-2-decenal, 2,4-decadienal, 2-pentyl-furan, 1-octen-3-ol, butanoic acid butyl ester, and 2-tert-butyl-3,4,5,6-tetrahydro pyridine were key flavor substances of baked rice powder, which may be produced from Maillard reaction at high temperature. In conclusion, rice powder possessed stronger fragrance after baking.

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