HS-SPME-GC-MS结合感官评价分析燕麦粉的特征挥发性成分

Study on Characteristic Volatile Component of Oat Flour Based on HS-SPME-GC-MS and Sensory Evaluation

采用顶空固相微萃取(HS-SPME)-气相色谱-质谱法(GC-MS)对不同储存条件下的燕麦粉进行挥发性成分分析,共鉴定出醇类9种,醛类8种,酸类4种,酮类3种,酯类1种,呋喃1种,烃类1种和内酯1种。结合感官评价,建立感官特性与特征性挥发成分的相关联系,为产品的质量研究提供理论依据。结果表明,不同储存条件下的燕麦粉在感官特性和挥发性成分上均存在显著性差异,正己醛为共有的特征挥发性成分,与感官评价得分之间呈现显著线性相关性,当燕麦粉中正己醛浓度达13 mg·kg^(-1)或以上时,50%以上的消费者对其气味评判为“不可接受”。正己醛可作为燕麦粉质量评估和优化工作的重要指标之一。

Headspace solid phase micro-extraction(HS-SPME) coupled to gas chromatography-mass spectrometry(GC-MS) was used to detect and evaluate the volatile components of oat flour samples under different storage condition. volatile compounds include 9 kinds of alcohols, 8 kinds of aldehydes, 4 kinds of acids, 3 kinds of ketones, 1 kind of ester, 1 kind of furan, 1 kind of hydrocarbon and 1 kind of lactone were identified. Based on sensory evaluation, correlation between sensory characteristics and flavor-active volatile substances was established to provide theoretical basis for further quality study. Result shows that oat flour samples under different storage condition show significant difference on sensory characteristics and volatile compositions. As key characteristic volatile flavor substance, hexanal is significantly correlated with sensory evaluation scores. When its concentration in oat flour reaches 13 mg·kg^(-1) or more, the sensory evaluation result suggests more than 50% of consumers might judge the product smell as "unacceptable". Therefore, hexanal could be one of the important indicative parameters for the further quality evaluation and improvement of oat flour products.