基于HS-SPME-GC-MS分析不同烤馕装置烤制4种新疆馕的香气特征差异

Differences in Aroma Characteristics of Four Types of Xinjiang naan Baked with Different Naan Baking Devices Based on HS-SPME-GC-MS Analysis Components

摘要:

为探究隧道炉与传统馕坑烤制新疆馕的关键香气特征差异,本文以4种主食新疆馕(芝麻馕、洋葱馕、白馕、窝窝馕)为研究对象,采用顶空固相微萃取-气相色谱-质谱联用仪(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术进行香气检测分析。结果显示,所有馕样品中共检测出50种香气成分,通过相对气味活度值(relative odor activity value,ROAV)结合正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)确定了8种关键差异香气成分,其中芝麻馕的关键差异香气成分为苯甲醛、苯乙醛和2,5-二甲基吡嗪；洋葱馕的关键差异香气成分为二丙基二硫化物和呋喃；白馕的关键差异香气物质为己醛、壬醛、2,5-二甲基吡嗪、2,6-二甲基吡嗪；而窝窝馕的关键差异香气成分为苯甲醛与苯乙醛。关键差异香气分析结果表明传统馕坑烤制4种馕的风味比隧道炉更加浓郁,该结果可为不同烤馕装置烤制新疆馕的风味统一提供理论参考。

Abstract:

In order to investigate the differences in key aroma components between Xinjiang naan baked in tunnel oven and traditional naan pit, four staple Xinjiang naan (sesame naan, onion naan, white naan, and woowo naan) were analyzed in this paper by using Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique. chromatography-mass spectrometry (HS-SPME-GC-MS) technique for aroma detection and analysis. The results showed that 50 aroma components were detected in all naan samples, which were analyzed by relative odor activity value (ROAV) combined with orthogonal partial least squares-discriminant analysis (OPLS-DA). It identified eight key differential aroma components, among which the key differential aroma components of sesame naan were benzaldehyde, phenylacetaldehyde and 2,5-dimethylpyrazine; the key differential aroma components of onion naan were dipropyl disulfide and furan; the key differential aroma substances of white naan were hexanal, nonanal, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine; whereas, the key differential aroma components of woowo naan were benzaldehyde and phenylacetaldehyde. The results of the key difference aroma analysis indicated that the four naan flavors baked in the traditional naan pit were more intense than those in the tunnel oven. The results can provide a theoretical reference for the flavor unification of Xinjiang naan baked by different naan baking devices.KeywordsXinjiang naan; HS-SPME-GC-MS; key aroma components; relative odor activity; orthogonal partial least squares discriminant analysis