全麦挂面特征风味化合物分析

Analysis of characteristic flavor compounds in whole wheat noodles

为研究全麦粉(回填法)与小麦芯粉分别制备的挂面在风味化合物以及特征风味物质的异同处,使用固相微萃取-气相色谱-质谱技术结合相对气味活度值,分析小麦挂面和全麦挂面样品的挥发性化合物,得到添加挤压麸胚的全麦挂面的特征风味化合物。结果表明:生-小麦挂面的挥发性化合物共有7类,16种;生-全麦挂面的挥发性化合物共有10类,58种。添加挤压麸胚赋予挂面的挥发性化合物更多种类的风味化合物,风味组成更加丰富和复杂,具有浓郁的麦香味。挂面经过煮制后,大分子物质发生一系列反应导致风味化合物变化复杂,特别是醛类物质释放强烈。通过相对气味活度值筛选出全麦挂面的10种关键风味化合物(相对气味活度值≥1):己醛、(E)-2-辛烯醛、壬醛、(E)-2-壬烯醛、癸醛、2,4-壬二烯醛、(Z)-2,4-癸二烯醛、1-辛烯-3-醇、2-正戊基呋喃、邻苯二甲酸二异丁酯。对这10种关键风味化合物进行主成分分析,结合主成分载荷矩阵分析得到生-全麦挂面特征风味化合物为(E)-2-壬烯醛、己醛、壬醛和邻苯二甲酸二异丁酯;熟-全麦挂面特征风味化合物为(E)-2-辛烯醛和(Z)-2,4-癸二烯醛。

This study aimed to investigate the similarities and differences of flavor compounds and characteristic flavor compounds of noodles made of whole wheat flour( backfilling method) and wheat cob flour.Solid phase microextraction-gas chromatography-mass spectrometry( SPME-GC-MS) technique combined with relative odor activity value method was used to analyze the volatile compounds of wheat noodles samples and whole wheat noodle samples,and the characteristic flavor compounds of whole wheat noodles with extruded bran germ were obtained. The results showed that there were 16 kinds of volatile compounds,belonging to 7 categories,in raw-wheat noodles,and there were 58 kinds of volatile compounds,belonging to 10 categories,in raw-whole wheat noodles. This showed that the addition of extruded bran embryos gave more kinds of flavor compounds,the flavor composition was richer and more complex,and the noodles had a stronger wheat flavor. After cooking,macromolecular substances in the noodles underwent a series of reations,resulting in complicated changes in the flavor substances,particularly strong release of aldehydes.10 key flavor compounds of whole wheat noodles( relative odor activity value ≥ 1) were screened by relative odor activity value as follow s: hexanal,( E)-2-octenal,nonanal,( E)-2-nonenal,decanal,2,4-nonadienal,( Z)-2,4-decadienal,1-octen-3-ol,2-pentyl-furan,diisobutyl phthalate. Principal component analysis of all the above key flavor compounds,combined with the principal component load matrix analysis,the characteristic flavor compounds of raw-whole wheat noodles were( E)-2-nonenal,hexanal,nonanal and diisobutyl phthalate. The characteristic flavor compounds of cooked-whole wheat noodles were( E)-2-octenal and( Z)-2,4-decadienal.