预处理工艺对芝麻酱风味成分的影响

Effect of pretreatment process on flavor matter of sesame paste

为了探明预处理工艺对芝麻酱风味成分的影响,本文采用顶空固相微萃取结合气质联用(gas chromatographymass spectrometry,GC-MS)技术对经不同预处理工艺得到的芝麻酱中的风味成分进行分析。结果表明,烃类、吡嗪类、醛类、醇类化合物是组成芝麻酱的主要风味成分,尤其是烯烃类相对含量分别达60.87%、46.95%、53.47%,但3种不同处理工艺得到的芝麻酱中的风味成分的组成差异较大。湿热过程影响芝麻酱风味成分的种类和含量,使得烃类含量和峰面积出现大幅降低,吡嗪类含量和峰面积显著增加,醇类峰面积稍有减少而含量稍有增加,而醛类物质呈现出加热利于或加湿阻碍的规律。

In order to investigate the effect of pretreatment process on the flavor of sesame paste, headspace solid phase microextraction combined with GC- MS was used to analyze the flavor components of sesame paste obtained by different pretreatments in this experiment.The results showed that hydrocarbons, pyrazine, aldehydes and alcohols were the main flavor compounds of sesame paste, especially the relative content of olefins reached 60.87%, 46.95% and 53.47%, respectively. However, there were significant differences in the composition of flavor compounds and flavor compounds in three treatments. The study found that damp and hot process affected the sesame paste flavor types and content, the hydrocarbon content and peak area greatly reduced, the pyrazine content and peak area increased significantly, alcohols peak area decreased and content increased slightly.But aldehydes showed a pattern of heating to promote or humidifying resistance.