板栗经过不同的加工工艺熟化后会产生不同的风味。文中分别对生板栗,以及煮制、炒制和烤制加工后的板栗进行ATD热脱附以及GC-MS分析,得出不同加工工艺条件下的板栗挥发性香气成分。其中生板栗主要有板栗本身的草本清香香气成分,如乙酸乙酯、己醛、乙酸丁酯、3-甲基-1-丁醇乙酸酯、α-蒎烯和苯甲醛等;炒板栗和烤板栗的特征性挥发物有2-戊基呋喃、3-蒈烯、4-羟基-2-丁酮和2-甲基-四氢呋喃-3-酮;煮板栗中发现了之前未在板栗香气研究中报道过的香气成分螺[2,4]庚-4.6-二烯。

Chinese chestnut forms different flavors by different processing technology.An automatic thermal desorption-gas chromatography-mass spectrometric(ATD-GC-MS) system was applied to analyze the volatile composition of raw chestnut,boiled chestnut,fried chestnut and roasted chestnut.Herbaceous aroma such as ethyl acetate,hexanal,butyl acetate,1-butanol-3-methyl-acetate,alpha-pinene and benzaldehyde were found in raw chestnut;fried chestnut and roasted chestnut were found to have characteristic volatiles such as 2-pentyl-furan,3-carene,4-hydroxy-2-butanone and 2-methyl-tetrahydrofuran-3-ketone;and in boiled chestnut,spirohepta-4,6-diene was found first time.The results will provide a reference for the further research and development of Chinese chestnut products.