[关键词]
[摘要]
通过固相微萃取-气相色谱-质谱联用(SPME-GC-MS)分析技术,研究了不同挤压膨化温度(148 ℃,161 ℃,168 ℃,172 ℃)对燕麦片中挥发性风味物质的组成与相对含量变化的影响。结果表明:原燕麦粉经不同挤压膨化温度处理得到的燕麦片共鉴定出89种挥发性风味成分,二十烷、1-辛烯-3-醇、己醛、邻苯二甲酸二异丁酯、2-戊基呋喃为共有的风味成分;相对气味活度值(ROAV)结果表明,1-辛烯-3-醇、己醛、壬醛和2-戊基呋喃是挤压燕麦片独特风味的关键风味化合物;主元分析(PCA)结果也表明了5种燕麦片之间挥发性成分的差异性。本研究的开展为后续研究燕麦片的主要风味成分及其形成机理,从而生产出更优质的燕麦片奠定了一定的基础。
[Key word]
[Abstract]
The effects of different extrusion temperatures (148℃, 161℃, 168℃ and 172℃) on the composition and content of volatile flavor components in oatmeal were investigated by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS).The results showed that 89 kinds of volatile flavor compounds were identified in the oatmeal obtained by different extrusion temperature treatment of the original oat flour. Eicosane,1-octen-3-ol, hexanal, diisobutyl phthalate and 2-pentylfuran were the common flavor components. The relative odor activity value (ROAV) results showed that 1-octen-3-ol, hexanal, furfural, and 2-pentylfuran were the key flavor compounds for the unique flavor of extruded oatmeal; The principal component analysis (PCA) results also showed differences in the volatile components among the five oatmeal flavors. This study provided a basis for the subsequent study of the main flavor components and their formation mechanism of the oatmeal, thereby producing better quality oatmeal.
[中图分类号]
[基金项目]
国家863科技计划(2012BAD37B02-05);江西省农业领域科技计划重点项目(20151BBF60041);2016年度南昌大学研究生创新专项资金项目(cx2016205)