摘要
通过正交试验确定热反应制备咖啡香精的工艺条件,并用气相色谱-质谱联用(gas chromatography-massspectrometry,GC-MS)对产物进行分析。结果表明,在氨基酸总添加量5g、还原糖总添加量4g、丙二醇100g、95%乙醇10g、去离子水40g、pH6～8时,优化的工艺条件是葡萄糖和果糖配比1:1.5、精氨酸和赖氨酸配比2.5:1、反应温度115℃、反应时间4.5h,此条件下所得咖啡香精的颜色和香气最好。样品经正己烷萃取、GC-MS分析,共检测出糠醇、麦芽酚、二甲基吡嗪、乙酰基吡咯、硫醇等25种挥发性风味物质,主要为吡嗪、吡咯、呋喃、酚等及其取代物。
In this study,orthogonal array design was employed to optimize thermal reaction conditions for the preparation of coffee flavor.This was followed by reaction product analysis by gas chromatography-mass spectrometry（GC-MS）.When the reaction system was composed of 5 g of amino acids,4 g of reducing sugar,100 g of propylene glycol,10 g of 95% ethanol and 40 g of deionized water at pH 6-8,the optimal reaction conditions were glucose/fructose ratio of 1： 1.5,arginine/lysine ratio of 2.5： 1,reaction temperature of 115 ℃,and reaction time of 4.5 h.The reaction resulted in the generation of 25 volatile flavor compounds such as furfuryl alcohol,maltol,dimethyl pyrazine,acetyl pyrrole and mercaptans.Moreover,pyrazine,pyrrodine,furan,phenol and their substitutes were the major volatile flavor compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期133-137,共5页
Food Science
