不同的油炸方法对豆腐中的挥发性化合物的影响
Yu-Wen Yi1,2,3,4, Chun-Yuan Ping5,6, Lian He1,3,6
1Sichuan Cuisine Industrialization Engineering Research Center of Sichuan Higher Education Institutions, Sichuan Tourism University, Chengdu 610100, PR China.
Food chemistry: X
|November 17, 2025
概括
与油炸或空调油炸相比,烤豆腐增强了它的香味和整体可接受性. 不同的炸技术显著改变了负责豆腐的挥发性化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 分析化学 分析化学
背景情况:
- 豆腐香味对于消费者接受至关重要.
- 油炸方法可以显著影响食品的挥发性.
- 了解这些变化是优化豆腐生产的关键.
研究的目的:
- 为了研究油炸,空中油炸和烤如何影响豆腐的挥发性芳香化合物.
- 为了将感官感知与香气的化学分析相关联.
- 为了确定最佳的油炸方法,以获得所需的豆腐香味.
主要方法:
- 对整体可接受性的感官评估.
- 电子鼻子分析用于芳香指纹.
- 气相色谱-离子运动谱 (GC-IMS) 用于挥发性化合物分析.
- 气色谱-质谱 (GC-MS) 用于详细的化合物识别.
- 数据分析的化学测量方法.
主要成果:
- 烤豆腐获得了最高的感官接受度分数.
- 对于每种油炸方法都观察到明显的挥发性指纹.
- GC-MS确定了153种挥发性化合物,其中 Ester 是最丰富的.
- 油炸显著改变了芳香活性化合物的生成和转化.
结论:
- 油炸方法极大地影响了豆腐的香味特征.
- 烤会产生最丰富,最喜欢的香味.
- 综合分析技术有效地描述了豆腐中制引起的香味变化.
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