马铃薯蛋糕常温贮藏期间香气成分动态变化

Dynamic Change in Aroma Composition of Potato Cake During Storage at Ambient Temperature

采用顶空固相微萃取-气相色谱-质谱联用技术,分析马铃薯蛋糕在常温贮藏过程中香气成分动态变化。GCMS分析表明:样品共检出香气成分82种,其中醛类21种、醇类16种、杂环类化合物14种、酯类9种、酮类7种、酸类7种、烃类6种、含硫化合物1种、酚类化合物1种。蛋糕在1h、24h、72h、120h、168h贮藏期间,分别分离鉴定出50、56、62、68、60种香气物质,分别占总峰面积91.08%、92.77%、93.93%、95.96%、84.55%,醛类、醇类、杂环类化合物是蛋糕贮藏期间的主体香气成分,主要包括己醛、庚醛、壬醛、3-甲基丁醛、苯甲醛、丙二醇、1-辛烯-3-醇、2-甲基吡嗪、2,3-二甲基吡嗪、2,5-二甲基吡嗪、4,6-二甲基嘧啶、2-戊基呋喃、糠醛、糠醇等。由此看出,不同贮藏时间蛋糕香气成分构成及相对含量变化差异显著,蛋糕在贮藏120h时香气化合物数量和相对含量达到最高值。

The dynamic change in the aroma composition of potato cake during storage at ambient temperature was analyzed by headspace solid phase micro-extraction（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS）. The GC-MS results showed that 82 aroma components were identified, including 21 aldehydes, 16 alcohols, 14 heterocyclic compounds, 9 esters, 7 ketones, 7 acids, 6 hydrocarbons, 1 sulfur compounds and 1 phenolic compounds. 50、56、62、68 and 60 kinds of aroma compounds were isolated and identified respectively, during cake storage at 1 h、24 h、72 h、120 h、168 h, accounted for 91.08% 、92.77% 、93.93% 、95.96% and 84.55% of the total peak area in gas chromatogram respectively. Aldehydes, alcohols and heterocyclic compounds were the major aroma components during cake storage, mainly including hexanal, heptanal, nonanal, 3-methyl butyraldehyde, benzaldehyde, propylene glycol, 1-octen-3-ol, 2-methyl pyrazine, 2,3-dimethyl pyrazine, 2,5-dimethyl pyrazine, 4,6-dimethyl pyrimidine, 2-pentyl-furan, furfural, furfuryl alcohol et al. It can be seen that the difference of aroma components and relative content of cake in different storage time is significant, the quantity and relative content ofaroma compounds reached the highest value, when the cake is stored for 120 h.