冷冻面团发酵技术在中式食品中的应用Ⅰ.海藻糖影响包子类冷冻面团中挥发性风味物质的研究

Application of Frozen Dough Fermentation in Chinese Traditional Foods Ⅰ. Effect of Trehalose on Volatile Flavor Compounds in Filling-containing Frozen Dough Products

主要应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS),研究含有海藻糖的冷冻面团包子(PFFD)和非冷冻面团包子(PFD)以及不含海藻糖非冷冻面团包子(对照)的面皮部分中的挥发性风味物质,考察海藻糖和冷冻对包子面皮部分风味的影响。结果表明,包子面皮中共含有73种挥发性风味物质,主要为醇类、烯类、醛类、芳香族和杂环化合物。同时存在于三种包子面皮中的化合物共24种,占样品总风味物质含量的79%～90%,其中含量最多的三种物质为乙醇、己醛和3-甲基-1-丁醇。引入海藻糖的样品含一些独有风味物质,主要是芳杂环类和醛类化合物,如乙苯、苯甲醛和2-癸烯醛。冷冻对包子面皮中主要挥发性风味物质有很大影响,冻藏35d后包子面皮中乙醇和3-甲基-1-丁醇含量显著提高,而己醛含量降低。

The effect of trehalose and frozen storage on the composition of volatile flavor compounds in fiUing-containing frozen dough products with and without trehalose （PFFD） and filling-containing dough products with trehalose （PFD） were studied by solid phase micro-extraction （SPME）/GC-MS. A total of 73 compounds were identified and alcohols, alkenes, aldehydes, aromatic and heterocyclic compounds were important contributors to the flavor of products. Twenty-four compounds comprised approximately from 79% to 90% of the total peak area and ethanol, hexanal and 3-methyl-l-butanol were the three most abundant compounds. Trehalose-contalning samples had several unique aroma compounds such as ethyl-benzene, benzaldehyde and 2-decenal. Frozen storage exhibited a very significant impact on primary volatile flavor compounds in the products from filling-containing frozen dough. After 35 days of frozen storage, the level of ethanol and 3-methyl-l-butanol rose remarkably while hexanal fell down.