Effects of Different Hot Air Roasting and Pressing on the Flavor of Torreya grandis Cakes Using Electronic Nose and HS-SPME-GC-MS/MS
Headspace solid-phase microextraction chromatography-mass spectrometry(HS-SPME-GC-MS/MS),electronic nose(EN)and sensory evaluation combined with odor activity(ROAV)analysis were used to investigate the effects of different roasting pretreatment and pressing processes on the aroma characteristics and key flavor substances of Torreya grandis cakes.Five aldehydes,seven ketones,three alcohols,six esters,twelve hydro-carbons,fifteen heterocyclics and six others,totaling fifty-four volatiles,were identified from 10 hydraulic and screw-pressed Torreya grandis cakes baked at different temperatures.The flavor of screw-pressed Torreya grandis cake was on the sweet and clear side,and the flavor contribution of 1,5,5-trimethyl-3-methylene cyclohexene was the largest,and the flavor contribution of trans,trans-2,4-dodecadienal was the largest in hydraulic Torreya grandis cake,presenting a baking aroma.By variable projection importance analysis(VIP score)and cluster analy-sis,the flavor marker for 150 ℃ baked screw Torreya grandis cake was 2,3-dihydrobenzofuran,and the flavor of hydraulic Torreya grandis cake baked at 160 ℃ was strong,and the marker was 2-acetyl-3-methylpyrazine.
Torreya grandis cakehot air roastingoil production by pressingflavor
万方数据
维普
