过度蒸煮对马铃薯风味化合物组成的影响

发布时间：2018-06-11 18:07

本文选题：马铃薯 + 蒸煮　；参考：《食品科学》2017年22期

【摘要】：采用固相微萃取结合气相色谱-质谱联用仪及嗅闻技术对蒸煮30~180 min时间内的马铃薯产品风味物质进行测定,分析过度蒸煮对马铃薯感官品质及风味的影响规律,在不同的蒸煮时间内分别检测到39、26、23、21、21、21种风味物质。随着蒸煮时间的延长,马铃薯由开始的肉黄色逐渐变暗,且不良风味不断增强;使马铃薯产品具有香味的己醛、壬醛、反-2-辛烯醛、癸醛、反,反-2,4-庚二烯醛、反-2-壬烯醛、反,反-2,4-壬二烯醛、反,反-2,4-癸二烯醛等物质含量逐渐降低。随蒸煮时间延长,马铃薯的特征风味物质甲硫基丙醛含量没有显著变化,此外,受其他关键风味物质减少的影响,甲硫基丙醛增加了马铃薯产品整体风味的刺激性。
[Abstract]:Solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine the flavor substances of potato products in the period of 30 ~ 180 min. The effects of excessive cooking on the sensory quality and flavor of potato were analyzed. 21 flavor substances were detected at different cooking time. With the prolongation of cooking time, potato gradually dimmed from the beginning of meat yellow, and the bad flavor of potato products became stronger and stronger, which made potato products have aromatic hexanal, nonaldehyde, trans--2-octenal, decaldehydes, trans--2n 4-heptadienal, trans--2-nonene aldehyde, The contents of trans-2, anti-4-nonadienal and anti-2-0-4-decadienaldehyde gradually decreased. With the prolongation of cooking time, the content of the characteristic flavor of potato, methylthiopropionaldehyde, did not change significantly. In addition, under the influence of the decrease of other key flavor substances, methylthiopropionaldehyde increased the overall flavor irritation of potato products.
【作者单位】：北京食品营养与人类健康高精尖创新中心(北京工商大学);北京市食品添加剂工程技术研究中心(北京工商大学);
【基金】：北京市科委重大项目(D17110500190000) 北京市教委科技创新服务能力建设项目(19005757039)
【分类号】：O657.63;TS215

【相似文献】