为明确挂糊油炸大球盖菇菌柄在加工过程中的挥发性物质风味变化规律,该文采用顶空固相微萃取结合气相色谱-质谱(headspace solid-phase microextraction gas chromatography-mass spectrometry, HS-SPME-GC-MS)以及电子鼻技术,定性定量分析其在鲜菌柄、挂糊、预炸和复炸4个加工过程共6组样品中挥发性风味物质的差异。结果表明,6组样品共鉴定出166种挥发性风味物质。通过计算相对百分含量和相对气味活度值,发现未油炸样品的挥发性风味物质以醇类和酯类为主,风味贡献最大的物质是1-辛烯-3-酮;油炸后的样品醛类含量占比最大,(E)-2-壬烯醛是风味贡献最大的化合物,并且油炸后风味物质的丰富度明显提高,增加了烤坚果香、巧克力香等香型。主成分分析(principal component analysis, PCA)发现不同加工过程的挥发性风味物质存在较大差异;电子鼻可有效区分油炸前和油炸后样品的挥发性风味物质。该研究从挥发性风味物质角度明确挂糊油炸大球盖菇菌柄加工过程中的风味特征,为大球盖菇的风味研究和拓宽其产品形式提供理论参考。
To clarify the flavor changes of volatile compounds during the processing of deep-fried and battered mushroom stalks of Stropharia rugoso-annulata (DBSS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose technology were used to qualitatively and quantitatively analyze the differences of volatile flavor compounds in six groups of samples in the four processing processes of the fresh stalk, battering, pre-frying, and refrying. Results showed a total of 166 volatile flavor substances were identified in the four processing stages. By calculating the relative percentage content and relative odor activity values, it was found that the volatile flavor compounds of unfried samples were mainly alcohols and esters, and 1-octene-3-one contributed the most to flavor. The most aldehydes were found in the fried samples, and (E)-2-nonenal was the compound with the largest flavor contribution, and the richness of the flavor substances was significantly increased after frying, adding aromas such as roasted nut and chocolate aromas. Principal component analysis (PCA) showed that there were great differences in volatile flavor compounds in different processing processes, and the electronic nose could effectively distinguish between volatile flavor substances in pre- and post-frying samples. This study defined the flavor characteristics of DBSS during processing from a compound perspective, it could provide a theoretical reference for broadening the product form of S. rugoso-annulata.
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