导致柴烤胡香气的挥发性化合物:一种物质基础研究
Tianting Luo1, Jie Wu1, Jiaqi Xu1
1College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, PR China.
Food chemistry
|December 11, 2025
概括
木灰加工 (WAF) 增强了胡卜的功效.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 胡卜的风味特征对其用途至关重要.
- 传统的加工方法可能会影响胡卜的挥发性芳香化合物.
- 了解不同加工技术对香气的影响是必不可少的.
研究的目的:
- 分析和比较使用木灰加工 (WAF),传统加工 (TSF) 和直接粉碎 (DSM) 处理的胡卜的风味特征.
- 确定关键的挥发性芳香化合物及其对独特风味配置的贡献.
- 评估不同分析技术在分化加工方法中的有效性.
主要方法:
- 感官评估,以评估感官特性.
- 电子鼻子 (e-nose) 技术用于识别香味模式.
- 头部空间-固相微提取-气色谱-质谱 (HS-SPME-GC-MS) 用于详细的化学分析.
- 集群分析和主要组件分析 (PCA) 用于数据解释.
主要成果:
- 与TSF和DSM相比,木灰加工 (WAF) 产生了更多的焦糖.
- 通过电子鼻子和感官评估,可以明显识别DSM组.
- 类化合物,类化合物和异环化合物构成了白中主要的挥发性芳香化合物 (55.16%).
- 总共有146种关键的香味物质被确定,其中7种具有最高的相对气味活性值 (ROAV).
结论:
- 经过木灰加工 (WAF) 处理的胡卜呈现出更强烈,更坚固的香味.
- 不同的加工方法显著影响了胡卜的挥发性成分和感官特征.
- 分析技术的组合提供了对加工诱导的风味变化全面的见解.
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