美国加州杏仁月饼挥发性风味物质研究

Studies on the Volatile Flavor Compounds of Moon Cakes Containing California Almond Flour

本文主要应用固相微萃取技术以及气相色谱-质谱联用技术(GC-MS),研究烘烤去皮整粒美国加州杏仁、小麦粉月饼、含有50%全脂杏仁粉以及含有50%脱脂杏仁粉月饼中的挥发性风味物质;并考察了在贮藏过程中三种不同的包装方法(普通、脱氧和真空包装)和贮藏时间对含有50%全脂杏仁粉月饼中含有的挥发性风味物质的影响。结果表明:2-甲基丁醛、乙酸、2,5-二甲基吡嗪等是烘烤后去皮整粒杏仁的主要挥发性风味物质;三种月饼中贡献最大的挥发性风味物质都是己醛;在月饼的回软过程中,贮藏时间和包装方法对挥发性风味物质的影响都不显著。

Volatile flavor compounds of blanched whole almond （masted）, wheat moon cakes and almond moon cakes （containing 50 % full-fat or 50% fat-free almond flour） were assayed by use of Solid Phase Microextraction （SPME） and Gas Chromatography - Mass Spectroscopy （GC-MS） methodology. The effects of storage time and different atmosphere in package （air, air without oxygen and vacuum） on the volatile flavor compounds of moon cake containing 50% full-fat almond flour were also investigated. Results showed that the main volatile flavor compounds of blanched whole almond （roasted） were 2-methyl-butanal, acetic acid and 2,5-dimethyl-pyrazine, and that the most important volatile flavor compounds of these three kinds of moon cakes were hexanal. The effects of storage time and packaging method on volatile flavor compounds of moon cakes were not significant during short period of storage.