葡萄糖和果糖对反应型可可香料致香成分形成的影响

选择苯丙氨酸、亮氨酸、缬氨酸、甘氨酸和精氨酸组成混合物,以适当的氨基酸/还原糖配比,分别与葡萄糖、果糖在120℃下反应15min制备得到可可香料。利用同时蒸馏萃取法(SimultaneousDistillationandExtraction,SDE)对可可香料进行萃取,然后利用气相质谱联用仪(GasChromatography-MassSpectroscopy,GC-MS)对可可香料中的挥发性致香成分进行测定,比较了葡萄糖和果糖对反应型可可香料的风味贡献。结果表明,两种反应产物中均具有可可的主要挥发性香气成分,如3-甲基正丁醛、苯乙烯、甲基吡嗪、苯甲醛、苯乙醛、苯乙酮、5-甲基-2-异丙基-2-己烯醛、糠醛等。同时发现,果糖有利于能产生更多的吡嗪类物质(如烷基吡嗪),而葡萄糖则有助于醛类物质的形成。

The mixtures of phenylalanine, leucine, valJne, glycJne, arginine were selected to react with glucose and fructose respectively at a suitable ratio of amino acid to reducing sugar under the temperature of 120 degree for 15 minutes and the reaction Cocoa flavors were obtained. The volatile compounds were extracted by use of Simultaneous Distillation Extraction （SDE） from Cocoa flavors and determined by Gas Chromatography-Mass Spectroscopy （GC -MS） methodology, The contribution of glucose and fructose to flavor profiles was compared. It showes that same compounds, such as 3-methyl-butanal, styrene, methyl - pyrazJne, benzaldehyde, benzeneacetaldehyde, acetophenone, 5-methyl-2- isopropyl -2 -hexenal, furfural, which was recognized as main aromatic compounds in natural Cocoa flavor, were found in those two reaction cocoa flavor. In addition, fructose was beneficial to the formation of pyrazines, while more aldehydes produced in the reaction of glucose.