基于气相-离子迁移谱分析结合感官分析鉴定不同品种小麦粉风味差异

Identification of Flavor Differences in Wheat Flour of Different Varieties Based on Gas Chromatography-Ion Mobility Spectrometry Combined with Sensory Analysis

为研究不同品种小麦粉的风味差异,对5个不同品种的小麦粉采用顶空萃取其挥发性物质并进行气相-离子迁移谱分析鉴定。结果表明:小麦粉中挥发性有机物共有48种,其中醇类16种、醛类9种、酮类7种、酯类11种、柠檬烯2种、二丙烯基硫化物1种、酸类1种、呋喃类1种。不同品种小麦粉的挥发性有机物种类和浓度存在差异,XC样品中大部分挥发性物质含量略高于YL21,XM26和FDC大部分挥发性物质含量明显高于YL21,而SDXP与YL21相差不大。XC主要物质有:乙醇、2-丁酮、丁醇、环己烯-2-酮和二烯丙基硫化物等;SDXP主要物质有:丁酸乙酯、柠檬烯和己酸乙酯等;XM26主要物质有:甲基庚烯酮、壬醛、E-2-庚醛、反式-2-丁烯酸乙酯和2-甲基-3-呋喃硫醇等;FDC主要物质有:戊醛、丙酸乙酯、乙酸乙酯、丁醛、2-戊基呋喃和2-乙基-1-己醇等。通过感官定量描述性评分分析,发现不同品种小麦粉感官属性存在一定差异。根据相关性分析,挖掘并识别出小麦粉不同感官属性所代表的关键挥发性物质,初步建立关键物质含量与感官的相关性。

In order to study the flavor differences in wheat flour of different varieties,five different varieties o f w heat f lour w ere s ubjected t o h eadspace e xtraction o f t heir v olatile s ubstances a nd g as chromatography-ion mobility spectrometry(GC-IMS)analysis was used to identify.The results showed that there were a total of 48 volatile organic compounds in wheat flour.Among them,there are 16 alcohols,9 aldehydes,7 ketones,11 esters,2 limonenes,1 diallyl sulfide,1 acid,and 1 furan.There are differences in the types and concentrations of volatile organic compounds in wheat flour of different varieties.The content of most volatile substances in XC samples is slightly higher than YL21,while the content of most volatile substances in XM26 and FDC is significantly higher than YL21,while the difference between SDXP and YL21 is not significant.The main substances of XC include ethanol,2-butanone,butanol,cyclohexen-2-one,and diallyl sulfide.The main substances of SDXP include ethyl butyrate,limonene,and ethyl hexanoate.The main substances of XM26 include:methylheptanone,nonanal,E-2-heptanal,trans-2-butenoate ethyl ester,and 2-methyl-3-furan mercaptan.The main substances of FDC include:glutaraldehyde,ethyl propionate,ethyl acetate,butanal,2-pentylfuran,and 2-ethyl-1-hexanol.Through sensory quantitative descriptive analysis,it was found that there are certain differences in the sensory properties of wheat flour of different varieties.Based on correlation analysis,the key volatile substances represented by different sensory properties of wheat flour were mined and indentified,and the correlation between the content of key substances and sensory properties was initially established.