摘要
以玫瑰茄的花萼为原料,通过气相色谱嗅闻技术筛选出11种可能呈现与甜味感知相关的挥发性香气成分,包括己醛、糠醛、苯甲醛、1-辛烯-3-醇、辛醛、芳樟醇、壬醛、α-松油醇、癸醛、香叶基丙酮和橙花叔醇。由感官描述筛选出6种甜味感知相关的香气成分,分别为糠醛、苯甲醛、芳樟醇、癸醛、香叶基丙酮和橙花叔醇,且除癸醛以外的5种香气成分在30 g/L蔗糖溶液中均有显著增甜作用,其中芳樟醇的增甜效果最佳。通过气相色谱-质谱联用技术对玫瑰茄中香气成分进行定性定量分析。结果表明,玫瑰茄样品中香气成分达56种,占峰面积的95.51%,其中醛类17种、碳氢化合物10种、醇类10种、酯类8种、酸类3种、酮类4种和其他化合物4种。糠醛(12.64%)、苯甲醛(1.69%)、芳樟醇(1.75%)、癸醛(4.10%)、香叶基丙酮(1.36%)以及橙花叔醇(1.01%)的相对含量均高于1%。
The gas chromatography/olfactometry-associated taste method was employed to screen the volatile aroma components that might present a sweet taste from the calyxes of roselle(Hibiscus sabdariffa Linn.).A total of 11 components were screened out,including hexanal,furfural,benzaldehyde,1-octen-3-ol,octanal,linalool,nonanal,α-pinoresinol,decanal,geranylacetone,and nerolidol.According to the results of sensory description,six aroma components related to sweetness perception were identified,which were furfural,benzaldehyde,linalool,decanal,geranylacetone,and nerolidol.Except decanal,the other five aroma components had a significant sweetening effect in 30 g/L sucrose solution,and linalool had the best sweetening effect.Furthermore,the aroma components in roselle were qualitatively and quantitatively analyzed by gas chromatographymass spectrometry.A total of 56 aroma components were detected in roselle,accounting for 95.51%of the peak area,including 17 aldehydes,10 hydrocarbons,10 alcohols,8 esters,3 acids,4 ketones,and 4 other compounds.The relative content of furfural(12.64%),benzaldehyde(1.69%),linalool(1.75%),decanal(4.10%),geranylacetone(1.36%),and nerolidol(1.01%)was higher than 1%.
作者
孙京格
王孟阳
李思诺
周家萍
孟梦
韩冉
SUN Jingge;WANG Mengyang;LI Sinuo;ZHOU Jiaping;MENG Meng;HAN Ran(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Cangzhou Institute for Food and Drug Control,Cangzhou 061001,Hebei,China;Research Center of Modern Analytical Technology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第22期134-140,共7页
Food Research and Development
基金
天津市自然科学基金项目(22JCQNJC01480)
省部共建食品营养与安全国家重点实验室开放课题基金项目(SKLFNS-KF-202007)
天津市科技计划项目(22ZYJDSS00030)
大学生创新创业项目(202210057300)。
关键词
气味诱导
玫瑰茄
香气成分
甜味感知
香气减糖
odor induction
roselle
aroma components
sweet taste perception
aroma reducing sugar
