焙烤对澳洲坚果果仁挥发性成分特征的影响
采用HS-SPME-GC-MS自动分析方法,研究了利用烤箱焙烤澳洲坚果果仁后形成的香气成分,并检测不同焙烤工艺条件下焙烤香气成分的变化。两种不同形式的澳洲坚果果仁原料（整果仁和碎果仁）分别按照不同温度、时间条件焙烤：130℃…40…min,140℃…40…min,150℃…30…min…以及…170℃…20…min。结果表明：澳洲坚果焙烤果仁中的33种香气成分和原料果仁中的4种香气成分被定性鉴定。总体上,随着焙烤温度从130℃升至170℃,焙烤果仁中的香气成分的数量和含量显著增加,特别是吡嗪类和呋喃类两类物质。2,5-二甲基吡嗪是所有焙烤澳洲坚果果仁香气成分中含量最高的物质。在相同的焙烤工艺条...
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| Published in: | 广东农业科学 Vol. 43; no. 7; pp. 110 - 119 |
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| Main Author: | |
| Format: | Journal Article |
| Language: | Chinese |
| Published: |
中国热带农业科学院农产品加工研究所,广东湛江,524001
2016
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | 采用HS-SPME-GC-MS自动分析方法,研究了利用烤箱焙烤澳洲坚果果仁后形成的香气成分,并检测不同焙烤工艺条件下焙烤香气成分的变化。两种不同形式的澳洲坚果果仁原料（整果仁和碎果仁）分别按照不同温度、时间条件焙烤：130℃…40…min,140℃…40…min,150℃…30…min…以及…170℃…20…min。结果表明：澳洲坚果焙烤果仁中的33种香气成分和原料果仁中的4种香气成分被定性鉴定。总体上,随着焙烤温度从130℃升至170℃,焙烤果仁中的香气成分的数量和含量显著增加,特别是吡嗪类和呋喃类两类物质。2,5-二甲基吡嗪是所有焙烤澳洲坚果果仁香气成分中含量最高的物质。在相同的焙烤工艺条件下,焙烤碎果仁中的香气成分含量高于焙烤整果仁。2-乙基-6-甲基吡嗪可以作为一个很好的指示物,能够反映所有焙烤碎果仁和焙烤整果仁之间的焙烤工艺差异显著性。 |
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| Bibliography: | 44-1267/S Aroma compounds formed during oven roasting of macadamia nut kernels were studied. An automated analytical method,Headspace Solid Phase Microextraction（ HS-SPME） coupled with Gas Chromatography-Mass Spectrometric detection（ GC-MS）,was used for identifying roasting aroma compounds and monitoring the changes of volatile profile in roasted macadamia nut kernels with different time/temperature protocols. Two types of raw macadamia nut kernels（ the whole kernels and the ground kernels） were respectively roasted at 130℃ or 140℃ for 40 min,at 150℃ for 30 min and 170℃ for 20 min. 33 volatile aroma compounds were qualitatively identified in roasted kernels,but only 4 compounds in raw kernels. Overall,the number and concentration of aroma compounds in roasted macadamia nut kernels significantly increased from 130℃ to 170℃,especially for pyrazines and furans. 2,5-dimethylpyrazine was at the highest concentration than other aroma compounds in roasted macadamia nut kernels. Under the same roasting condition,the r |
| ISSN: | 1004-874X |
| DOI: | 10.16768/j.issn.1004-874X.2016.07.018 |