摘要
基于固相微萃取-气相色谱/质谱联用(SPME-GC/MS)研究花椒芽炒鸡蛋挥发性风味物质及花椒芽对炒鸡蛋风味物质的影响。结果表明:花椒芽能赋予炒鸡蛋特殊风味,当花椒芽与鸡蛋质量比为1∶2时,花椒芽炒鸡蛋的感官评分最高,与传统香椿芽炒鸡蛋相比,可接受度并无显著差异。SPME-GC/MS分析表明,花椒芽对花椒芽炒鸡蛋风味贡献较大,对其风味物质的组成及比例均有影响,两者的主要挥发性化合物都是乙酸芳樟酯、d-柠檬烯、芳樟醇和月桂烯,而炒鸡蛋的主要风味物质是2-甲基丁醛、正己醛和1-戊烯-3-醇。该研究为花椒芽的食用开发提供了数据基础。
Based on solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC/MS),the volatile flavor compounds in scrambled eggs with Zanthoxylum bungeanum bud and the effect of Zanthoxylum bungeanum bud on the flavor compounds of scrambled eggs are studied.The results show that Zanthoxylum bungeanum bud could give scrambled eggs special flavor.When the mass ratio of Zanthoxylum bungeanum to eggs is 1∶2,the sensory score of scrambled eggs with Zanthoxylum bungeanum is the highest,and there is no significant difference in the acceptability compared with scrambled eggs with traditional Toona sinensis.SPME-GC/MS analysis shows that Zanthoxylum bungeanum bud contributes a lot to the flavor of scrambled eggs with Zanthoxylum bungeanum,and affects the composition and proportion of its flavor substances.The main volatile compounds of both are linaloyl acetate,d-limonene,linalool and myrcene,while the main flavor substances of scrambled eggs are 2-methyl butyraldehyde,n-hexanal and 1-pentene-3-ol.The study has provided a data base for the edible development of Zanthoxylum bungeanum bud.
作者
何莲
乔明锋
蔡雪梅
易宇文
王林
胡金祥
朱楠
HE Lian;QIAO Ming-feng;CAI Xue-mei;YI Yu-wen;WANG Lin;HU Jin-xiang;ZHU Nan(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Cuisine Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2019年第9期19-23,28,共6页
China Condiment
基金
四川省教育厅自然科学重点项目(18ZA0365)
四川省科技厅面上项目(2018JY0450)
川菜发展研究中心项目(CC10Z08)
关键词
固相微萃取-气相色谱/质谱联用
花椒芽
鸡蛋
挥发性风味物质
solid-phase microextraction-gas chromatography/mass spectrometry
Zanthoxylum bungeanum bud
egg
volatile flavor compounds
