摘要
为分析北京豆汁中的挥发性风味物质,采用固相微萃取结合气相色谱-嗅闻-质谱联用技术对3家豆汁企业的生豆汁与熟豆汁共6个样品进行分析鉴定。生豆汁中共鉴定出39种风味化合物,其中醇类18种、醛类4种、酮类1种、酸类6种、酚类3种、酯类1种、醚类2种、呋喃类1种;熟豆汁中共鉴定出31种风味化合物,其中醇类12种、醛类6种、酮类1种、酸类5种、酚类3种、酯类1种、醚类2种、呋喃类1种。生豆汁中风味物质的种类和含量都明显高于熟豆汁,其中醇类物质的变化最为显著,豆汁的关键风味物质为酸类和含硫类化合物。感官评价和风味分析结果表明,老磁器口豆汁中醛类物质种类和含量最为丰富,豆香味更加浓厚。
Six samples of Beijing Douzhi from 3 different manufactures were investigated for their volatile compounds by headspace solid-phase microextraction(HS-SPME) and gas chromatography-olfactometry-mass spectrometry(GC-O-MS). The results showed that thirty-nine compounds including 18 alcohols, 4 aldehydes, 1 ketone, 6 acids, 3 phenols, 1 ester, 2 ethers and 1 furan were detected in raw Douzhir, and thirty-one compounds including 12 alcohols, 6 aldehydes, 1 ketone, 5 acids, 3 phenols, 1 ester, 2 ethers and 1 furan in cooked Douzhir. The number of volatile compounds and their concentrations in raw Douzhir were both higher than in cooked samples. The difference in alcohols between raw and cooked Douzhir was significant. Acids and sulfur compounds were the key flavor compounds. The results of volatile compounds and sensory evaluation showed that the number of aldehydes and their concentrations were the highest in Douzhi made by Laociqikou, and the mung bean fragrance was much stronger than that of others.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第6期103-108,共6页
Food Science
基金
国家自然科学基金面上项目(31371830)
北京市高等学校科研基地建设-科技创新平台项目(19005418040)
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
关键词
豆汁
风味物质
固相微萃取
气相色谱-质谱联用技术
Douzhir
volatile compounds
solid-phase microextraction
gas chromatography-mass spectrometry
