Food and Fermentation Industries

The changes of aroma components in QingyuanCastanea henryi during roasting

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  • 1(School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou 31008; China) 2(National experimental teaching demonstration center food engineering and quality and safety; Zhejiang Gongshang University;Hangzhou 31008; China)

Online published: 2018-05-25

Abstract

The aroma components of QingyuanCastanea?henryi(C.henryi) roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography (GC-MS). The results of electronic nose showed that; aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min; the flavor presented no apparent change (p>0.05). The results of GC-MS showed that; a toal of 30 volatile components were identified in roastedC.henryi; which were mainly ketones; acids; and esters. Volatile acids; alcohols and aldehydes decreased; while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roastedC.henryiwere 4-Hydroxy-2;5-dimethyl-3(2H)furanone;2;3-Dihydro-3;5-dihydroxy-6-methyl-4H-pyran-4-one and Maltol.

Cite this article

CHEN Ru-yi1;YANG Yue-xi1;2;GU Zhen-yu1;2*; CHEN Yue-wen1;2;CHEN Ting1 . The changes of aroma components in QingyuanCastanea henryi during roasting[J]. Food and Fermentation Industries, 2018 , 44(4) : 254 -258 . DOI: 10.13995/j.cnki.11-1802/ts.014114

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