基于GC-MS和电子感官技术分析发芽对黑麦茶风味的影响

Effects of Germination on the Flavor of Rye Tea as Evaluated by GC-MS and Electronic Sensor Techniques

采用电子鼻、电子舌与气相色谱-质谱联用技术相结合,并采用保留指数进行定性,对发芽黑麦茶风味物质进行分析。结果表明:与未发芽相比,发芽的黑麦茶风味具有明显变化,电子舌显示苦味、酸味均有所下降,在第3天最低;挥发性成分上,香气组分醛类、酮类、酚类总相对含量在发芽第3天达到最大,分别比未发芽增加22.09%、2.07%、2.75%。香气组分种类第3天比未发芽多13种。发芽3 d的黑麦茶风味相较于未发芽的黑麦茶的风味具有显著变化。

In this study,an electronic nose and an electronic tongue as well as gas chromatography-mass spectrometry(GC-MS)were employed to evaluate the flavor compounds of rye tea made from ungerminated and germinated rye seeds.Qualitative analysis was performed based on retention indices.The results showed that the flavor of rye tea apparently changed after germination.The bitter and sour taste detected using the electronic tongue both decreased,reaching the lowest level on the third day of germination.The relative contents of aldehydes,ketones and phenolics contributing to the aroma of rye tea reached the maximum on this day,increasing by 22.09%,2.07%and 2.75%as compared with those before germination,respectively.A total of 13 aroma components were newly formed in rye tea during the 3-day germination period.