加热温度对红薯焦甜香香原料中挥发性成分的影响
Effect of Heating Temperature on Volatile Components of Sweet Potato Caramel Flavor
芦昶彤 1杨雯静 2冯颖杰 1刘远上 3李天笑 2李立鹏 2曹源 2许春平2
作者信息
- 1. 河南中烟工业有限责任公司,河南郑州 450016
- 2. 郑州轻工业大学食品与生物工程学院,河南郑州 450000
- 3. 河北中烟工业有限责任公司,河北石家庄 050000
- 折叠
摘要
为研究加热温度对制备红薯焦甜香香原料的影响,将新鲜红薯水提浓缩后与葡萄糖焦糖化料液掺配进行不同温度加热反应,将制备的香原料样品进行气相色谱-质谱联用(GC-MS)分析、主成分分析和嗅香评价.结果发现:①水提物加热样品对比未加热样品挥发性物质的种类和含量都有明显提升,挥发性物质含量最高的是 100℃样品,为 93.91 µg/g,挥发性物质种类数最高的是 110℃样品,为 47 种.②紫外分光光度测定发现反应温度越高,样品的美拉德反应越充分,积累的褐色物质越多,吸光度越大.③主成分分析发现未加热与加热样品主成分差异较大,加热 80℃和 90℃样品主成分差异较小.对 100℃样品特征香气影响较大的物质主要包括 2-羟基-3,4-二甲基-2-环戊烯-1-酮、5-羟甲基糠醛、2-吡咯甲醛等.④嗅香评价分析发现 100℃样品醇厚感较强,嗅觉层次丰富,焦甜香明显,感官品质最好.
Abstract
In order to study the effect of heating temperature on the preparation of sweet potato caramel flavor,fresh sweet potato was extracted,concentrated and mixed with glucose caramel solution for heating reaction at different temperatures.The prepared flavor samples were analyzed by GC-MS and principal component analysis.The results showed that:① After heating the water extract of sweet potato,the types and contents of volatile substances in heated samples were significantly higher than those in unheated samples.The highest content of volatile substances at different reaction temperatures was in the 100℃samples,which was 93.91 μg/g.The highest number of volatile substances was 47 in the sample at 110℃.② The results detected by UV spectrophotometry found that the higher the reaction temperature,the more sufficiently Maillard reaction occurred in the samples,the more brown substances accumulated and the greater the absorbance was.③ Principal component analysis showed that the principal component difference between the unheated and the heated samples was large.The principal component difference between the heated samples at 80℃and 90℃was little.The substances with great influence on the characteristic aroma of 100℃samples mainly included 2-hydroxy-3,4-dimethyl-2-cyclopentene-1-one,5-hydroxymethyl furfural,2-pyrrolaldehyde,etc.④The odor evaluation found that the samples at 100℃had strong mellow sense,full olfactory levels,obvious burnt sweet aroma,and the sensory quality was the best.
关键词
红薯/美拉德反应/香料/GC-MS分析/嗅香评价Key words
sweet potato/maillard reaction/spice/GC-MS analysis/odor evaluation引用本文复制引用
基金项目
河南省科技创新团队计划(20IRTSTHN022)
出版年
2024
NETL
NSTL
维普
万方数据