摘要
以笃斯越橘果酱为研究对象,采用2种萃取方法结合气相色谱质谱联用技术同时辅以气相色谱嗅闻联用技术分离鉴定其香气成分。结果:液液萃取法鉴定出32种化合物,固相微萃取法鉴定出61种化合物,2种萃取方法检测出的香气化合物组分含量和种类存在差异,固相微萃取法更适合作为笃斯越橘果酱香气分析的萃取技术。根据固相微萃取果酱香气组分含量计算出各组分香气值,其中紫罗兰酮、(E,E)-2,4-壬二烯醛、正己醛、反-2-癸烯醛、苯乙醛等19种物质对笃斯越橘果酱香气有贡献,赋予产品花香、木香、脂肪味、水果香、坚果香、青草香、焦糖味等特征香气。结果表明,来源于果实的香气组分是构成笃斯越橘果酱典型风味的重要物质基础,应采用适度的热加工工艺以降低生产过程中该类组分的损失。
Liquid-liquid extraction （LLE） and solid phase micro-extraction （SPME） in combination with gas chromatography-mass spectrometry （GC-MS） and gas chromatography-olfactometry （GC-O） were used to identify the aromatic components of bog bilberry （ Vaccinium uliginosum L. ） jam products. Thirty two volatile compounds were detected by using LLE technique, while 61 volatile compounds were identified through SPME, and the latter method was chosen for further quantitation research. It was found that the concentrations of 19 compounds including ionone, （E,E）-2,4-nonadienal, hexanal, （E）-2-decenal and benzeneacetaldehyde were hihgher than their odor thresholds. These components gave floral, woody, fatty, fruity, nuts, green, caramel odor to the investigated jam. Our results showed that the aromatic compounds originated from the berries were critical to flavor characteristic of bog bilberry jam and appropriate heating treatment should be recommended to diminish the damage on these compounds during jam pro- cessing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第6期255-262,共8页
Food and Fermentation Industries
基金
中央高校基本科研业务费专项资金(YX2015-15和2015ZCQ-SW-04)
国家林业局"引进国际林业先进科学技术"948项目(2015-4-49)
北京林业大学大学生创新创业训练计划(X201410022034)
北京林业大学本科生科技创新计划项目(XS201511)
关键词
笃斯越橘果酱
香气成分
气相色谱-质谱法
嗅闻技术
香气活性值
bog bilberry jam
aroma compounds
gas chromatography-mass spectrometry （GC-MS）
olfactometry
odor activity wLlue （OAV）
