摘要
为了比较不同干燥方法对黑毛豆仁风味成分和结构的影响,利用顶空固相微萃取-气相色谱-质谱联用技术检测经热风干燥、热风联合真空微波干燥、热风联合压差膨化干燥和真空冷冻干燥处理后的黑毛豆仁挥发性风味成分的变化,对不同干燥方法处理的黑毛豆仁的感官品质和细胞结构进行了比较。结果显示热风干燥、热风联合真空微波干燥、热风联合压差膨化干燥、真空冷冻干燥过程对黑毛豆仁挥发性风味成分中的醇类、醛类、酮类、含硫类和杂环化合物影响较大。黑毛豆仁热风联合真空微波干燥和热风联合压差膨化干燥过程中对风味贡献较大的1-辛烯-3-酮、1-戊烯-3-酮、(E)-2-庚烯醛、(E,E)-2,4-庚二烯醛、(E)-2辛烯醇、3-甲硫基丙醛的含量均高于热风干燥和真空冷冻干燥。此外,热干燥过程产生的糠醇、糠醛、乙酰呋喃赋予黑毛豆仁一定的焙烤风味。与热风干燥和真空冷冻干燥黑毛豆仁相比,热风联合真空微波干燥和热风联合压差膨化干燥黑毛豆仁口感较好,结构更为疏松。
Effects of different drying methods on volatile flavor compounds and structure in black edamame were investigated.Samples were prepared by hot air drying（HAD）,hot air combining vacuum microwave drying（HA-VMD）,hot air combining explosion puffing drying（HA-EPD）,vacuum freezing drying（VFD）,respectively.The volatile flavor compounds of the black edamame samples were isolated by solid-phase microextraction（SPME） and analyzed by capillary gas chromatography-mass spectrometry（GC-MS）.The sensory quality and cell structure of the black edamame samples were compared.The results showed that alcohol,aldehyde,ketone,sulfur containing,and heterocyclic compounds were changed remarkably under drying treatments.The compounds of black edamame treated by HA-VMD and HA-EPD which contributed to the flavor such as 1-octen-3-one,1-penten-3-one,（E）-2-heptenal,（E,E）-2,4-heptadienal,（E）-2-octen-1-ol,3-（methylthio）-propanal,increased more remarkably than those treated by HAD and VFD.2-Furanmethanol,furfural and 2-acetylfuran which came into being during hot drying gave baking flavor to black edamame.Compared with HAD and VFD,the black edamame samples treated by HA-VMD and HA-EPD had better sensory quality and looser structure.
出处
《江苏农业学报》
CSCD
北大核心
2011年第5期1104-1110,共7页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(10)232]
