基于GC-MS/GC的滇红戚风蛋糕香气物质研究

Aroma Compounds Analysis of Dianhong Tea Chiffon Cake by Using Gas Chromatography-Mass Spectrometry and Gas Chromatography

为探究滇红对戚风蛋糕香气物质的影响,夯实茶烘焙食品开发的理论基础,采用GC-MS/GC方法对滇红戚风蛋糕的香气物质进行研究。结果表明,滇红戚风蛋糕和滇红茶叶拥有共同的香气物质:顺-2-己烯-1-醇、芳樟醇及芳樟醇氧化物、水杨酸甲酯、香叶醇、苯乙醇、橙花叔醇,而原味戚风蛋糕中不含有这些香气物质,滇红戚风蛋糕经烘焙后,大多数香气物质含量降低:芳樟醇及其氧化物Ⅱ、Ⅲ,橙花叔醇、反-2-己烯醛等;部分香气物质一定幅度增加。说明滇红茶粉赋予了戚风蛋糕滇红的香气特征,烘焙工艺对滇红戚风蛋糕中茶香风味物质的组成及含量有较大影响。

In order to investigate the effect of Dianhong Tea on the aroma components of Chiffon cake and strengthen the theoretical basis for tea baking food development, GC-MS/GC method was used to study the aroma components of Dianhong Chiffon cake. The results showed that Dianhong Tea Chiffon cake and Dianhong Tea had the same aroma components： （Z）-2-Hexen-l -ol ,Linalool and its o xide s,a -T e rp in e o l,Limonene, Methyl Sal icy la te,Nerol, Geraniol, Phenylthanol,Nerolidol. However, the original flavor Chiffon cake did not contain these aroma components. After b ak in g, the content of most aroma components d e c re a se d, including Linalool and its oxides I I, I I I, Nerolidol, T ran s -3 -P ro p y a la c ro le in,etc. A certain amount of aroma components increased. It indicated that Dianhong Tea powder gave Dianhong Tea Chiffon cake the aroma characteristics. Be s id es, the baking process had a great influence on the composition and content of the tea aroma components in Dianhong Tea Chiffon cake.