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 in Different Types of Ovens Based on HS-SPME-GC-MS Analysis

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，该文以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 Microextractiongas Chromatography-Mass Spectrometry, HS-SPME-GC-MS）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）确定出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馕坑烤制的关键差异香气成分相对含量均高于隧道炉，其中ZMN比ZMN-01更具有苦杏仁、焦糖、草木香等气味，YCN比YCN-01洋葱味更加浓郁，BN比BN-01更具有坚果烘烤等气味，WWN比WWN-01的苦杏仁、焦糖等气味更加强烈，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:

To investigate the differences between key aroma characteristics of Xinjiang naan baked in tunnel and traditional tandoor ovens, four types of Xinjiang naan, which is a staple food in Xinjiang (sesame naan, onion naan, white naan, and wowo naan) were subjected to aroma detection and analysis using headspace solid-phase microextraction-gas chromatography-mass spectrometry. A total of 50 aroma components were detected in all naan samples, while eight key differential aroma components were identified through relative odor activity value and orthogonal partial least squares-discriminant analyses. The key differential aroma components of sesame naan were benzaldehyde, phenylacetaldehyde, and 2,5-dimethylpyrazine, those of onion naan were dipropyl disulfide and furan, those of white naan were hexanal, nonanal, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine, and those of wowo naan were benzaldehyde and phenylacetaldehyde. The relative contents of the key differential aroma components of the naan baked in tandoor ovens (ZMN-01, YCN-01, BN-01, and WWN-01) were higher than those of the naan baked in tunnel ovens (ZMN, YCN, BN, and WWN). Specifically, ZMN had a stronger odor of bitter almond, caramel, and herbs than that of ZMN-01; YCN had a stronger onion odor than that of the YCN-01; BN had a stronger nutty roasted odor than that of BN-01; WWN had a stronger odor of bitter almond and caramel than that of WWN-01. This study provides a theoretical reference for the flavor unification of Xinjiang naan baked in different types of ovens.