Fomulationresearch of sunflower seed of Momordica grosvenori and analysis of its volatile flavor substances
[Objective]In order to develop a new direction of sunflower seed product development,a kind of sunflower seeds with the flavor of Momordica grosvenori with sunflower seeds and Momordica Grosvenori as raw materials and supplemented with natural spices.[Methods]Based on the single factor test of sunflower seeds and other spices such as Momordica Grosvenori,the optimal process formula was determined by the sensory score through the Orthogonal test.The GC-MS(gas chromatography-mass spectrometry)method was used to analyze sunflower seeds of Momordica grosvenori and the original sunflower seeds.[Results]The optimal ratio was based on 100 g sunflower seeds,adding 30％of Momordica grosvenor,0.3％of cloves,2％of cinnamon,8％of salt.The sensory score was 83.06 points.A total of 81 volatile flavor substances were detected by GC-MS,of which 74 were the sunflower seeds of Momordica grosvenori,and 45 kinds of volatile flavor substances in the original sunflower seeds.The types of volatile flavor substances in sunflower seeds of Momordica grosvenori were more than those in the original sunflower seedsThe main volatile substances of the sunflower seeds of Momordica grosvenori were.Phenylacetaldehyde,Non-anal,Decanal,Eugenol,Linalool,a-Pinene,(E)-2-Octenal,1-Octen-3-ol,Vanillin,Terpinen-4-ol,2-Furanmethanol,Isovaleric acid,2,5-Dimethyl pyrazine,2-Pentylfuran,Benzaldehyde,Nonanoic acid,2-Methyl butyric acid,Cuminaldehyde,1-Octanol.[Conclusion]The sunflower seed of Momordica grosvenori developed from Momordica Grosvenori and natural spices has excel-lent edible value and unique flavor characteristics.
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