摘要
研究了以芝麻粕为原料,通过热反应技术在非水反应体系中制备得到具有烤芝麻特征香味的反应型芝麻香精。结果表明,热反应型芝麻香精的最佳配方为:芝麻粕水解物10 g,氨基酸4.5 g(谷氨酸2.25 g,精氨酸2.25 g),葡萄糖1.25 g,芝麻油60 g;最佳热反应条件为:120℃,热反应60 min。通过GC-MS检测热反应型芝麻香精的香味成分,发现反应型芝麻香精的挥发性成分有42种,主要呈香成分为吡嗪类、噻唑类、噻吩类、吡喃类等化合物。
Prepared sesame flavor with the method of hydrolyzing sesame cake and thermal reaction. The optimal formula was： hydrolysate of sesame cake 10 g, amino acid 4.5 g （glutamic acid 2.25 g, arginine 2.25 g）, glucose 1.25 g, sesame oil 60 g; While the optimum process conditions were as follows： temperature 120 ℃, time 60 min. With gas chromatography/mass spectrometry （GC-MS）, the flavor was analyzed and 42 kinds of volatile compound were identified, most of which as flavor donor were pyrazine, thiazole, thiophene and pyran.
出处
《食品工业》
北大核心
2013年第10期40-43,共4页
The Food Industry
基金
浙江省重大科技攻关项目(2006C12103)
关键词
芝麻粕
芝麻香精
热反应
sesame cake
sesame flavor
thermal reaction
