热加工预处理前后香菇脚水溶性风味物质的GC-MS分析

GC-MS Analysis of Water Soluble Flavor Substance of Mushroom Feet before and after Hot Processing Pretreatment

[目的]研究热加工预处理前后香菇脚风味的变化。[方法]将香菇脚进行热加工预处理,制备香菇脚提取液,未处理的香菇脚提取液作为对照,采用GC-MS对2种提取液的水溶性风味物质进行分析,并对提取液进行感官评价。[结果]2种提取液所鉴定出的挥发性成分差异较大,对照样提取液挥发性成分有31种,通过热加工预处理方式制备的香菇脚提取液挥发性成分有41种,含在对照样中未检出的香菇特征风味物质1,2,4-三硫杂环戊烷、香菇素和1-辛烯-3-醇。感官评价结果表明,经过热加工预处理的香菇脚提取液,其风味强度明显强于对照样提取液。[结论]热处理可以增强香菇脚的风味。

[Objective]The research aimed to study the changes in the flavor of mushroom feet before and after hot processing pretreatment.[Method]The extract was prepared from the mushroom feet pre-treated by heat,and the extract from the un-treated mushroom was served as control.The water-soluble volatile components were analyzed by GC/MS.[Result]There were considerable difference between the two extracts.31 volatile components were identified in the control sample,while 41 volatile components were identified in the heat-treated mushroom feet sample.1,2,4-Trithiolane,Lenthionine and 1-OCTEN-3-OL contained in the 41 volatile components were not identified in the control sample.The sensory evaluation result shows that the flavor intensity of the heat-treated sample was stronger than the control sample.[Conclusion]Heat treatment can enhance the flavor of the mushroom feet.