菠萝蜜种子淀粉制备的香草兰精油微胶囊的风味品质分析

Flavor and quality evaluation of vanilla essential oil microcapsules made from Jackfruit seed starch

通过感官评定、风味物质分析,对以菠萝蜜种子淀粉为原料应用饱和水溶液法制备的香草兰精油微胶囊特征风味进行综合评价,同时探究感官属性与风味物质之间的相关性。人工感官评定结果表明微胶囊表观状态及风味均良好,评分分别为7.20、7.70分,电子鼻评价结果显示微胶囊香气强度较精油减弱,但并非影响其香气成分的明显变化;气相色谱-质谱联用仪检测结果证明精油经过微胶囊化后,主要挥发性物质的含量发生显著性变化(p≤0.05),精油中超过90%的组分被包覆于微胶囊中,香兰素相对含量增加(精油、微胶囊中香兰素相对含量分别为32.12%、55.77%);高效液相色谱仪结果表明微胶囊中香兰素含量为51.2 mg/100 g。本实验制得微胶囊富含香兰素,风味与香草兰精油无明显差异(p>0.05),人工感官评定与电子感官评价相关性较大,感官属性与风味物质相关性较好。

The flavor characters of vanilla essence oil microcapsules that were embedded by jackfruit seed starch based on saturated water solution method, were comprehensively assessed by sensory evaluation and flavor analysis. Moreover, the correlation was investigated between sensory properties and flavors. The scores of sensory evaluation were 7.20 and 7.70, respectively ,which were regarded as good on account of physical state and flavor of microcapsules.The results of electronic nose indicated that the intensity of aroma in microcapsules was weaker than essential oil.There were no different aroma components existing between microcapsules and essential oil.The results of gas chromatography-mass spectrometry showed that the contents Of main volatile substances had significantly changed （p ≤ 0.05 ）after the microcapsule. More than 90% of the components of essential oil were embedded in microcapsules.The relative quantities of vanillin were 32.12% and 55.77% in essential oil and microcapsules, respectively.The analysis of High performance liquid chromatograph demonstrated that the content vanillin was 51.2 mg/100 g in microcapsule.All above results confirmed that the vanilla essence oil microcapsules which were embedded by jackfruit seed starch were rich in vanillin and similar flavor with essential oil.The human sensory evaluation showed significant correlation with electronic sensory evaluation （p 〉 0.05 ）. Similarly, a good correlation existed between sensory properties and flavor substances.