贮藏过程中京甜紫花糯2号玉米软罐头的主要挥发性风味成分的变化

CHANGES OF FLAVOR COMPOUNDS IN "JINGTIAN No.2" WAXY CORN SOFT CAN DURING STORAGE

采用顶空固相微萃取和气相色谱-质谱联用(HS-SPME-GC/MS)技术,测定京甜紫花糯2号玉米软罐头贮存10个月的挥发性物质,并对主要挥发性物质的变化进行探讨;同时对京甜紫花糯2号玉米软罐头蒸煮香气和不良气味进行感官评定,使用偏最小二乘回归分析法(PLSR)研究感官测定结果与仪器测定结果的相关性。结果显示,京甜紫花糯2号玉米软罐头鲜样中共检测到39种挥发性物质,主要成分为含硫类、醇类、醛类和酸类。贮存2、4、6、8、10个月过程中含硫类物质相对含量逐渐减少,分别占挥发性物质总量的65.55%、54.67%、23.15%、15.5%、2.45%和1.76%;贮存10个月后,京甜紫花糯2号玉米软罐头各挥发性组分变化较大,醛类、酸类物质在总组分中所占比例分别增加到14.17%和14.55%,而醇类物质在总组分中所占比例减少为2.78%。京甜紫花糯2号玉米软罐头中的含硫类、醇类和醛类物质与蒸煮香气、不良气味等感官检验项目呈显著正相关关系,酮类和呋喃类物质与蒸煮香气相关性显著,而与不良气味无明显相关性,芳香族类和含氮类化合物与不良气味得分呈一定负相关。

Head space solid phase microextraction combined with gas chromatography-mass spectrometry（HS-SPME-GC/MS） were used to identify the variety and amount of volatile flavor compounds in ＂Jingtian No.2＂ soft can at different storage time.Meanwhile,the organoleptic qualities of aroma and off-flavor were evaluated,relationship between sensory attributes and the volatile composition of ＂Jingtian No.2＂ soft can were analyzed by using partial least squares regression（PLSR）.volatile components of 39 were detected in ＂Jingtian No.2＂ soft can fresh samples,mainly composed of sulfur,aldehydes,alcohols and acids.Relative content of sulfur significantly decreased to its 65.55%,54.67%,23.15%,15.5%,2.45% and 1.76% after storage 2,4,6,8,10 months,respectively.The aroma components changed a lot after 10 months,aldehydes and acids were increased to 14.17% and 14.55%,respectively,but alcohols decreased to 2.78%.The characteristic aroma components sulfur,aldehydes and alcohols in ＂Jingtian No.2＂ soft can were positively correlated with aroma and off-flavor,ketones and furans were positively correlated with aroma and negatively with off-flavor,aromatic and nitrogen-containing were some negatively correlated with off-flavor.