不同挤压膨化温度对燕麦片风味成分的影响

Effects of Different Extrusion Temperatures on the Flavor Components of Oatmeal

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。

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.