宁强核桃馍焙烤过程中品质特性及挥发性风味物质动态变化

Dynamic changes in quality characteristic and volatile flavor compounds of Ningqiang Hetaomo during baking process

为实现宁强核桃馍批量生产过程中品质控制,对其焙烤过程中质构、色差、感官品质进行研究,并利用顶空-气相-离子迁移色谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)对核桃馍挥发性风味物质的变化规律进行了探究。结果表明,随着焙烤时间的延长(3~12 min),核桃馍硬度、咀嚼性显著增加,而弹性、胶着性呈现先增加后减小的趋势;不同时间焙烤后,核桃馍亮度值L^(∗)和黄度值b^(∗)显著下降,而红度值a^(∗)逐渐上升。不同焙烤阶段核桃馍中共鉴定了41种挥发性风味物质,包括醛类17种、酮类6种、酯类5种、醇类6种、烯类5种、醚类1种和酚类1种。随着焙烤时间延长,核桃馍样品中醇类物质占比明显下降,醛类物质占比逐渐上升,而酯类、酮类和其他成分变化幅度较小。主成分分析表明,不同焙烤阶段核桃馍挥发性风味物质的气相-离子迁移谱呈现出一定差异,2个主成分累计贡献率达到84.9%,说明不同焙烤阶段核桃馍风味物质可以得到较好区分。综合来看,核桃馍面胚按照传统工艺焙烤9 min,具有较好品质和风味特性。该研究为今后宁强核桃馍批量化生产过程中品质控制提供了参考。

To control the quality of Ningqiang Hetaomo in the mass production,the texture,color difference and sensory quality dur-ing the baking process were studied.And the changes of volatile flavor compounds were also investigated by headspace gas chromatography ion transfer chromatography(HS-GC-IMS).Results showed that with the extension of baking time(from 3 to 12 min),the hardness and chewiness of Hetaomo increased significantly,while the elasticity and adhesiveness increased first and then decreased.For different bak-ing time,the brightness value L^(∗)and yellowness value b^(∗)decreased significantly,while the redness value a^(∗)increased gradually.A total of 41 volatile flavor compounds were identified in different baking stages of Hetaomo,including 17 aldehydes,6 ketones,7 esters,6 alco-hols,4 olefins and 1 ether.Moreover,with the extension of baking time,the proportion of alcohols in Hetaomo decreased significantly,and the proportion of aldehydes increased gradually.However,the change of esters,ketones and other components were small.Principal component analysis showed that the volatile flavor compounds of Hetaomo at different baking stages showed certain differences from gas phase ion mobility spectrum,and the cumulative contribution rate of the two principal components reached 84.9%which indicating that the flavor compounds of Hetaomo at different baking stages could be distinguished.Overall,Hetaomo baked for 9 min had higher quality and flavor properties.This study provides a reference for the quality control and product standardization of Ningqiang Hetaomo during mass production in the future.