松茸曲奇特征风味成分分析鉴定

Identification and Analysis of Characteristic Flavor Components of Tricholoma matsutake Cookies

选用富含功能活性因子且蛋白质含量较高的白豆沙和松茸粉代替传统低筋面粉制作新型松茸曲奇,从而丰富普通曲奇的风味成分,达到营养互补。实验在前期对原料的筛选及产品加工工艺优化的基础上,利用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术对松茸粉、普通曲奇和松茸曲奇的挥发性香气成分进行检测比较。结果表明:松茸粉、普通曲奇和松茸曲奇的挥发性成分分别为42、12种和25种。相比于普通曲奇,松茸曲奇的风味成分更丰富,特征风味成分主要为吡嗪类杂环化合物,分别为2-甲基吡嗪(2.98%)、2,5-二甲基吡嗪(3.72%)以及3-乙基-2,5-二甲基吡嗪(1.30%)。该产品设计为消费者提供了新型风味特征的烘焙食品,由感官评价可知其更易被接受。

White bean paste and Tricholoma matsutake powder, both of which are rich in functional active factors andprotein, were selected for production of cookies instead of traditional low gluten flour for flavor enrichment and nutritionalcomplementation. As an extension of our previous work where we selected the raw materials and established the optimizedmanufacturing process, electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry（HS-SPME-GC-MS） were applied to investigate and compare the volatile components of T. matsutake powder, commoncookies and T. matsutake cookies. The results showed that there were 42, 12 and 25 volatile components detected inT. matsutake powder, common cookies and T. matsutake cookies, respectively. Compared to common cookies, T. matsutakecookies were richer in flavor components and contained the characteristic volatile components, pyrazines heterocycliccompounds including 2-methyl pyrazine （2.98%）, 2,5-dimethyl pyrazine （3.72%） and 3-ethyl-2,5-dimethyl pyrazine （1.30%）.This bakery product with distinctive characteristic is more acceptable for consumers in sensory evaluation.