首页|基于SPME-GC-MS分析不同磨浆温度对神仙豆腐挥发性风味的影响

基于SPME-GC-MS分析不同磨浆温度对神仙豆腐挥发性风味的影响

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通过固相微萃取结合气相色谱-质谱联用技术(SPME-GC-MS)对不同磨浆温度下制作的神仙豆腐挥发性风味物质进行检测,并结合聚类分析(CA)和感官性状分析磨浆温度对神仙豆腐挥发性风味物质的影响.实验结果表明:不同磨浆温度制作的神仙豆腐样品中共鉴定出70种挥发性成分,包括醇类17种,烃类13种,醛类8种,芳香族类8种,酮类7种,酯类6种,醚类2种,酸类2种,烷类2种,酚类1种,其他化合物4种.不同磨浆温度对神仙豆腐风味的影响存在显著差异,样品风味的差异主要体现在醇类、酯类和烃类物质的种类和含量上,对风味的形成有较大作用,磨浆温度50 ℃下制作的神仙豆腐中酯类物质含量较高,磨浆温度60、70、80℃下制作的神仙豆腐在醇类和烃类物质的含量上有较高含量,磨浆温度90℃下制作的神仙豆腐在酮类物质的含量上有较高含量.该研究不仅为食品不同加工方式风味物质变化机制提供参考,也为控制食品风味质量提供借鉴.
Analysis of Effect of Different Grinding Temperatures on Volatile Flavor Substances of Fairy Tofu Based on SPME-GC-MS
The volatile flavor substances of fairy tofu made at different grinding temperatures were detected by solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS),and the effect of grinding temperatures on the volatile flavor substances of fairy tofu were analyzed by cluster analysis(CA)and sensory traits.The experimental results indicated that a total of 70 volatile components were identified from fairy tofu made at different grinding temperatures,including 17 alcohols,13 hydrocarbons,8 aldehydes,8 aromatics,7 ketones,6 esters,2 ethers,2 acids,2 alkanes,1 phenol and 4 other compounds.There were significant differences among the different grinding temperatures on the volatile flavor substances of fairy tofu,and the differences of which were mainly in the types and contents of alcohols,esters and hydrocarbons,playing a greater role in the formation of flavor,with higher contents of esters in fairy tofu made at a grinding temperature of 50 ℃,and higher contents of al-cohols and hydrocarbons in fairy tofu made at grinding temperatures of 60,70 ℃ and 80 ℃.Tofu made at a grinding temperature of 90 ℃ had a higher content of ketones.This study does not only provide a reference for the mechanism of flavor substance changes in different food processing methods,but also provide a reference for controlling the flavor quality of food.

fairy tofuflavorsolid-phase microextractiongas chromatography-mass spectrography

贺超、尹乐斌、何攀、邹文广、刘聪、龙盼、李敏娟

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邵阳学院食品与化学工程学院,邵阳 422000

中南粮油食品科学研究院有限公司,长沙 410000

神仙豆腐 风味 固相微萃取 气相色谱-质谱联用

湖南省自然科学基金湖南省教育厅重点项目湖南省研究生科研创新项目

2023JJ5026122A0529CX20221304

2024

中国粮油学报
中国粮油学会

中国粮油学报

CSTPCD北大核心
影响因子:1.056
ISSN:1003-0174
年,卷(期):2024.39(3)
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