摘要
采用顶空固相微萃取(HS-SPME)和气质联用技术(GC-MS)研究了油条瓤及皮中的挥发性风味化合物,以及添加烘烤麦麸对油条风味物质的影响。结果表明,油条瓤和皮中均含有39种以上风味化合物,油条瓤中以醛类、醇类、酯类为主,油条皮中以醛类、醇类、酯类、酮类、吡嗪类及苯环类为主。油条的主要特征风味化合物为(E,E)-2,4-癸二烯醛、3-甲基丁醛、1-辛烯-3-醇、糠醛和糠醇。烘烤麦麸的添加使得3-甲基丁醛、戊醛、己醛、1-辛烯-3-醇等化合物相对含量增加。
Solid - phase micro extraction （SPME） combined with GC - MS have been utilized to analyzed the aroma components of fried bread stick＇s crust and crumb as well as the changes of flavor composition during frying process. The effect of wheat bran on the aroma profile also has been researched. The process had more than 39 kinds of flavor compounds. The aldehydes, alcohols, and esters as the 3 major compounds was detected in the crumbs of fried bread stick and the ketones, pyrazines and aromatic compounds were the other 3 major compounds in the crust of fried bread stick, besides those compounds in the crumbs. （ E, E） - 2, 4 - Decadienal, 3 - methylbutyraldehyde, 1 - octen - 3 - ol, furfural and furfuryl alcohol were the most potent aroma compounds in fried bread stick. The addi- tion of wheat bran increased the intensity of fried bread stick aroma attribute, such as 3 - methylbutyraldehyde, pentanal, hexanal and 1 - octen - 3 - ol.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第5期6-10,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家"十二五"科技支撑计划(2012BAD34B01)
江苏省科技支撑计划(BE2011377)
