摘要
为研究炒制与烤制工艺对洽洽香瓜子呈香组分的影响,选用烤制与炒制两种加工工艺加工洽洽香瓜子,采用蒸馏萃取法(SDE)提取结合GC-MS对加工后的香瓜子呈香成分进行分析。GC-MS结果表明,从炒制香瓜子中共分离鉴定49种挥发性成分,从烤制香瓜子共分离鉴定45种挥发性成分,以香辛料带入的成分为主,主要是丁香酚、茴香脑、4-甲氧基苯甲醛、反-肉桂醛和4-萜烯醇等15种挥发性组分,其中炒制占82.95%,烤制占85.83%;炒制比烤制产生焦香味成分含量高,如2-甲基吡嗪(0.26%︰0.1%)、2,5-二甲基吡嗪(1.02%︰0.43%)、2-乙基-6-甲基吡嗪(0.14%︰0.07%)和2-乙基-5-甲基吡嗪(1.12%︰0.66%)。综合感官评分的结果发现,炒制工艺更能突出洽洽香瓜子的香气和提高品质。
To study the effect of frying and roasting processing technologies on aroma components in Chacheer aromatic sunflower seeds, Simultaneous Distillation Extraction-Gas Chromatography-Mass Spectrometry （SDE-GC-MS） was used to analyze volatile components of processed melon seeds. The GC-MS results showed that 49 kinds of volatile components were isolated and identified from the flied seeds, and 45 kinds fi＇om roasted seeds respectively, and both of volatile components were mainly caused by spices. What＇s more, flied seeds generated more coke flavor substances than roasted seeds, and 2-methyl- pyrazine （0.26% ： 0.1%）, 2, 5-dimethyl-pyrazine （1.02% ： 0.43%）, 2-ethyl-6-methyl-pyrazine （0.14% ： 0.07%）, 2-ethyl-5- methyl-pyrazine （1.12% ： 0.66%） were detected. Combined with sensory evaluation, Chacheer aromatic sunflower seeds processed by frying could have a more prominent flagrance and better quality.
出处
《食品工业》
CAS
北大核心
2017年第1期53-57,共5页
The Food Industry
基金
合肥洽洽食品股份有限责任公司项目赞助(2014)
