处理,种植和作物年份对豆类和豆类粉中的挥发性成分的影响,通过头部空间固相微提取气相色谱-质谱分析
Kaveri Ponskhe1, Aubrey DuBois1, Randolph Beaudry2
1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.
Journal of food science
|October 15, 2025
概括
了解脉冲风味化学是增加消费的关键. 煮沸和烤等加工方法显著改变挥发性化合物,影响味道和质地. 这项研究指导食品行业开发出更好的豆类产品.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 农业科学 农业科学
背景情况:
- 美国的低脉冲消耗归因于诸如长时间和不良感官属性等因素.
- 挥发性有机化合物 (VOC) 导致豆类的味道不佳,阻碍了消费者接受.
- 脉冲面粉提供了一个方便的替代品,但管理它们的挥发性概况至关重要.
研究的目的:
- 调查和量化八种脉品种挥发性成分的变化.
- 评估品种,收获年份和加工 (烤,煮沸) 对挥发性资料的影响.
- 为减轻异味和提高基于脉冲的产品的接受度提供见解.
主要方法:
- 采用了有针对性的头部空间固相微提取气色谱-质谱 (SPME-GC-MS).
- 通过煮沸,成面粉或在之前烤加工了八种脉冲品种.
- 模型产品 (面粉) 由面粉制成,以评估烤和效果.
主要成果:
- 在加工处理和收获年之间观察到总挥发性度的显著差异.
- 沸产生了最低的挥发性度 (10.9 nmol/L);非烤制产品的挥发性度最高 (351 nmol/L).
- 层次聚类显示了按收获年分组的样本,表明了对挥发性配置文件的环境影响.
结论:
- 种类选择,收获年份和加工方法显著影响脉冲挥发性概况.
- 热处理 (烤,沸) 改变了挥发性成分,影响了味道.
- 这些发现有助于食品行业改善豆粉的味道,并促进高营养豆类的消费.
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