摘要
以发芽大麦为研究对象,采用电子鼻,电子舌与气相色谱串联质谱技术相结合分别对发芽前后大麦、烘烤发芽前后大麦进行了挥发性风味研究。结果表明烘烤发芽第一天的大麦茶风味有明显的变化,电子鼻能灵敏地检测到相较于烘烤未发芽大麦茶,烘烤发芽大麦茶在传感器PA/2、T70/2、P40/1、P10/2、P10/1、T30/1上的响应值有所增加。电子舌的苦味值、鲜味值在烘烤发芽第一天的时候最高。电子鼻主成分分析能够较好地区分烘烤发芽大麦茶和烘烤未发芽大麦茶,电子舌主成分分析显示发芽1 d大麦和未发芽大麦有部分重叠。在挥发性物质上,烘烤发芽第一天的大麦的挥发性组分醛类、酮类、酸类的相对含量有所下降,在第一天分别比未发芽下降了15.3%、0.44%、7.14%。香气组分杂环类有显著变化,相比未发芽大麦增加了46.87%,香气组分比未发芽大麦多出了8种。相较于烘烤未发芽大麦,烘烤发芽第一天大麦的风味具有明显变化。
In this study,sprouted barley was studied by using electronic nose,electronic tongue and gas chromatography-tandem mass spectrometry.The results showed that the flavor of barley tea changed significantly on the first day of roasting and sprouted,and the electronic nose could detect sensitively the response values of roasted and sprouted barley tea on sensors PA/2,T70/2,P40/1,P10/2,P10/1,and T30/1,compared with that of unsprouted barley tea.The bitter and umami values of the electronic tongue were highest on the first day of roasting and sprouting.The electronic nose principal component analysis was able to distinguish the roasted germinated barley tea from the roasted ungerminated barley tea.In terms of volatile substances,the relative content of volatile components aldehydes,ketones and acids in barley on the first day of roasting and germination decreased,respectively,by 15.3%,0.44%and 7.14%on the first day of roasting and germination compared with that of non-germinating barley;There were significant changes in aroma components heterocyclic on the first day of roasting and germination,with an increase of 46.87%compared with that of roasted unsprouted barley and 8 more aromatic components than that of unsprouted barley.Compared with the unsprouted barley,the flavor of the barley on the first day of sprouting had significant changes.
作者
仲梦涵
陆晨浩
王曦如
田创
邢常瑞
袁建
ZHONG Meng-han;LU Chen-hao;WANG Xi-ru;TIAN Chuang;XING Chang-rui;YUAN Jian(Nanjing University of Finance&Economics,Nanjing 210023,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期220-225,232,共7页
Science and Technology of Food Industry
基金
国家重点研发计划(2017YFD0401405)
南京财经大学2018年度教改课题(JGZ001)
江苏省研究生实践创新项目(SJCX19_0430)。
关键词
发芽大麦
电子鼻
电子舌
GC-MS/MS
风味物质
malted barley
electronic nose
electronic tongue
gas chromatography-tandem mass spectrometry(GC-MS)
the flavor substances
