不同热处理燕麦片风味物质分析

Effects of Various Heat Treatments on Volatile Compounds in Oatmeal

摘要:

为了研究不同热处理对燕麦片风味的影响，应用电子鼻检测经微波、焙烤、蒸煮处理的燕麦片风味，运用主成分方法进行分析，同时采用固相微萃取-气质联用仪对不同处理的燕麦片风味物质进行定性定量分析。结果表明：电子鼻可较好区分不同热处理的燕麦片，第一主成分贡献率为61.33%，第二主成分贡献率为23.19%，足够收集全部传感器信息。经不同处理的燕麦片共鉴定出61种挥发性风味成分，仅6种为相同挥发性成分，表明不同热处理对燕麦片风味成分影响较大。未处理燕麦片主要风味为烯类（37.78%）、醛类（14.30%）、萘类（14.16%），微波和蒸煮处理燕麦片均产生了较多的醛类，分别占总挥发性成分的62.05%和80.65%，焙烤处理除了产生较多醛类（33.95%），还生成较多的吡嗪类（38.82%）与嘧啶类（20.12%），呈现了浓郁的烤香味。

Abstract:

The impacts of various heat treatments on volatile compounds in oatmeal were examined using an electronic nose to analyze the flavor of oatmeal samples that were microwaved, baked, and steam cooked. Principle component analysis (PCA) was employed, and qualitative and quantitative analyses of the volatile compounds in oatmeal were conducted using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Samples exposed to different heat treatments had distinct characteristics based on the electronic nose and PCA. The contributions of the first and second principal components were 61.33% and 23.19%, respectively, which contained sufficient sensory information to differentiate samples. A total of 61 volatile compounds were identified in the oatmeal samples, and only six were common among the heat treatments, indicating a significant effect of heat treatment method on flavor components. The main volatile compounds in the untreated oatmeal samples were alkenes (37.78%), aldehydes (14.30%), and naphthalenes (14.16%). Numerous aldehydes were produced in the oatmeal samples treated by microwaves and steaming, accounting for 62.05% and 80.65% of their compounds, respectively. Numerous aldehydes (33.95%), pyrazines (38.82%), and pyrimidines (20.12%) were produced after baking, resulting in a strong flavor associated with baking.