基于GC×GC-TOF/MS分析温榨和冷榨花生蛋白粉的风味成分差异

Comparative Analysis of Flavor Components in Warm-pressed and Cold-pressed Peanut Protein Powders Using GC×GC-TOF-MS

摘要:

为探究温榨蛋白粉和冷榨蛋白粉的风味差异，该研究采用固相顶空微萃取法结合GC×GC TOF-MS测定了二者的挥发性成分，进行了风味组学分析。实验在冷榨花生蛋白粉样品中检测出657种风味成分，主要成分为含氮化合物（20.77%）、醇类（17.45%）、烃类（14.39%）和醛类（10.20%）等，如二甲基二硫化物、1-己醇、柠檬烯、苯乙醛等，其中1-己醇（ROAV=2 061.11）是冷榨样品的主要风味成分，冷榨样品整体风味成分表现出清新的甜味和青草味。在温榨花生蛋白粉样品中检测出680 种风味成分，主要包括烃类（30.85%）、醛类（11.55%）、醇类（10.58%）和苯环型化合（10.40%）物等，如S(-)-柠檬烯、壬醛和对伞花烃等。整体风味呈现出甜味、青草味、果味和烘烤味，2-庚酮（ROAV=1 700.08）是其主要风味成分，2,5-二甲基吡嗪是烘烤味的主要来源。结果表明，相较于冷榨花生蛋白粉，温榨花生蛋白粉风味成分更丰富，在产业化应用时，可针对种产品对于风味丰富度的要求合理搭配不同花生蛋白粉以达到优化风味的作用。该研究结果可为两种花生蛋白粉的区分以及在不同食品领域的应用提供参考。

Abstract:

In order to investigate the flavor differences between warm-pressed and cold-pressed peanut protein powders, solid-phase microextraction (SPME) along with comprehensive two-dimensional gas chromatography-time-offlight mass spectrometry (GC×GC-TOF-MS), followed by a flavoromics analysis was employed in this study. In cold-pressed peanut protein powder, 657 flavor components were identified, with the primary constituents being nitrogen-containing compounds (20.77%), alcohols (17.45%), hydrocarbons (14.39%), and aldehydes (10.20%), such as dimethyl disulfide, 1-hexanol, limonene, and phenylacetaldehyde, with 1-hexanol (ROAV=2 061.11) being identified as the dominant flavor component. The overall flavor profile of the cold-pressed sample was characterized by a fresh, sweet, and grassy aroma. In warm-pressed peanut protein powder, 680 flavor components were detected. The main constituents were hydrocarbons (30.85%), aldehydes (11.55%), alcohols (10.58%), and benzene ring compounds (10.40%), including S(-)-limonene, nonanal, and para-cymene. The warm-pressed sample exhibited a more complex flavor profile, combining sweet, grassy, fruity, and toasty notes. 2-Heptanone (ROAV=1 700.08) was identified as the primary flavor component, with 2,5-dimethylpyrazine serving as the main source of the toasty flavor. The results indicate that warm-pressed peanut protein powder has a richer and more diverse flavor than cold-pressed powder. From an industrial perspective, combining different peanut protein powders can help achieve optimized flavor profiles tailored to specific product requirements. This study provides valuable insights for distinguishing between these two types of peanut protein powders and their applications across various food industries.