食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027526

生产与科研应用

宁强核桃馍焙烤过程中品质特性及挥发性风味物质动态变化

  • 金文刚 ,
  • 刘俊霞 ,
  • 金晶 ,
  • 耿敬章 ,
  • 王金泽 ,
  • 殷冬霞 ,
  • 江海
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  • 1(陕西理工大学 生物科学与工程学院,陕西 汉中,723001)
    2(陕西理工大学 陕西省资源生物重点实验室,陕西 汉中,723001)
博士,讲师(金文刚讲师和江海高级实验师为共同通讯作者,E-mail:jinwengang@nwafu.edu.cn;jianghai0318@163.com)

收稿日期: 2021-03-26

  修回日期: 2021-04-29

  网络出版日期: 2021-09-10

基金资助

秦巴山区食品资源开发利用创新团队项目(SLGQB003);汉中市青年科技创新团队项目(汉科[2019]26号)

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Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process

  • JIN Wengang ,
  • LIU Junxia ,
  • JIN Jing ,
  • GENG Jingzhang ,
  • WANG Jinze ,
  • YIN Dongxia ,
  • JIANG Hai
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  • 1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China)

Received date: 2021-03-26

  Revised date: 2021-04-29

  Online published: 2021-09-10

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摘要

为实现宁强核桃馍批量生产过程中品质控制,对其焙烤过程中质构、色差、感官品质进行研究,并利用顶空-气相-离子迁移色谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)对核桃馍挥发性风味物质的变化规律进行了探究。结果表明,随着焙烤时间的延长(3~12 min),核桃馍硬度、咀嚼性显著增加,而弹性、胶着性呈现先增加后减小的趋势;不同时间焙烤后,核桃馍亮度值L*和黄度值b*显著下降,而红度值a*逐渐上升。不同焙烤阶段核桃馍中共鉴定了41种挥发性风味物质,包括醛类17种、酮类6种、酯类5种、醇类6种、烯类5种、醚类1种和酚类1种。随着焙烤时间延长,核桃馍样品中醇类物质占比明显下降,醛类物质占比逐渐上升,而酯类、酮类和其他成分变化幅度较小。主成分分析表明,不同焙烤阶段核桃馍挥发性风味物质的气相-离子迁移谱呈现出一定差异,2个主成分累计贡献率达到84.9%,说明不同焙烤阶段核桃馍风味物质可以得到较好区分。综合来看,核桃馍面胚按照传统工艺焙烤9 min,具有较好品质和风味特性。该研究为今后宁强核桃馍批量化生产过程中品质控制提供了参考。

关键词： 宁强核桃馍; 感官评价; 质构; 挥发性风味物质; 顶空-气相-离子迁移色谱; 主成分分析

本文引用格式

金文刚 , 刘俊霞 , 金晶 , 耿敬章 , 王金泽 , 殷冬霞 , 江海 . 宁强核桃馍焙烤过程中品质特性及挥发性风味物质动态变化[J]. 食品与发酵工业, 2021 , 47(16) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.027526

Abstract

To control the quality of Ningqiang Hetaomo in the mass production, the texture, color difference and sensory quality during the baking process were studied. And the changes of volatile flavor compounds were also investigated by headspace gas chromatography ion transfer chromatography (HS-GC-IMS). Results showed that with the extension of baking time (from 3 to 12 min), the hardness and chewiness of Hetaomo increased significantly, while the elasticity and adhesiveness increased first and then decreased. For different baking time, the brightness value L* and yellowness value b* decreased significantly, while the redness value a* increased gradually. A total of 41 volatile flavor compounds were identified in different baking stages of Hetaomo, including 17 aldehydes, 6 ketones, 7 esters, 6 alcohols, 4 olefins and 1 ether. Moreover, with the extension of baking time, the proportion of alcohols in Hetaomo decreased significantly, and the proportion of aldehydes increased gradually. However, the change of esters, ketones and other components were small. Principal component analysis showed that the volatile flavor compounds of Hetaomo at different baking stages showed certain differences from gas phase ion mobility spectrum, and the cumulative contribution rate of the two principal components reached 84.9% which indicating that the flavor compounds of Hetaomo at different baking stages could be distinguished. Overall, Hetaomo baked for 9 min had higher quality and flavor properties. This study provides a reference for the quality control and product standardization of Ningqiang Hetaomo during mass production in the future.

Key words： Ningqiang Hetaomo; sensory evaluation; texture; volatile flavor compounds; headspace gas chromatography-ion mobility spectroscopy; principal component analysis

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