摘要
在冷冻甜面团的研究开发中,通过感官评价小组采用描述性分析对面包样品的风味剖析,同时采用固相微萃取(SPME)技术分别提取样品中的挥发性风味物质,并经气相色谱-质谱(GC-MS)联用法进行鉴定,重点研究了冷冻甜面团在不同冷冻储存阶段所制作的面包的风味变化问题。结果发现,用冷冻甜面团制作的面包与相同配方制得的新鲜面包相比,在冷冻期间21～28d内,烘焙风味的劣化即呈现出来并急速降级,如酸含量明显升高,醇类明显降低,醛类相对较高,酯类、呋喃类有所升高但芳香族化合物却较低,并在长达70d的冷冻储存期间趋于不可逆转的稳定状态。
In the research of frozen sweet dough,we mainly studied the flavor changes of frozen sweet dough bread during refrigerated storage.The flavor of bread samples was analyzed by descriptive analysis method,and extracted volatile flavor compounds from samples by solid phase micro extraction（SPME） technique were identified by gas chromatography-mass spectrometry（GC-MS）.The results showed that： compared to fresh bread,the frozen sweet dough bread with the same formula in the freezer during 21~28 d,the baked flavor deterioration of that presented and rapidly degraded,such as the acid content significantly higher,alcohols significantly reduced,aldehyde relatively higher,ester and furan increasing but lower aromatic compounds,and in refrigerated storage for 70 d became irreversible steady state.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第8期31-33,36,共4页
Cereal & Feed Industry
