Evaluation of Flavor Quality of Red Bud Taro Steamed for Different Time Periods
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Abstract:
The flavor quality of red bud taro steamed for different steaming times (0,5,10,15,20,25 min) were evaluated by sensory evaluation and electronic nose, and finally, in combination with the characterization of the key flavor compounds of thered bud taro steamed under the optimal steaming conditions by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the sensory score of red bud taro was the highest (80.8) when the taro was steamed for 15 min. The electronic nose had good responses to the odors of the red bud taro steamed for different times, Sensor No. 1, 3, 4 and 10 had stronged responses, that is, benzene aromatic components, alkanes, hydrides, acetone and ethanol had greater impact on the flavor of red bud taro. The SPME-GC-MS results showed that a total of 85 volatile substances were detected from the fresh samples and the samples steamed for 15 min.The key flavor components of the former were nonanal, decanal, (z)-2-nonenal, phenylacetaldehyde, 1-octene-3-ol and linalool; The key flavor substances of the latter were nonanal, decanal, octanal, (z)-2-nonenal, benzaldehyde, (E,Z)-2,6-nonenal, phenylacetaldehyde and D-limonene, presents odor characteristics different from those of fresh samples, such as fatty flavor, light aroma, and meat aroma. Aldehydes accounted for more than 45% of the total samples for the two groups, and were the main source of volatile flavors of the two groups. Modern technology based on sensory evaluation is more objective and accurate than sole sensory evaluation, and the results can provide scientific reference for the deep processing and edible cooking of red bud taro.
