高压均质技术对椰浆风味品质的影响作用研究

Study on the Effect of High-pressure Homogenization Technology on the Flavor Quality of Coconut Milk

椰浆是一种营养丰富的东南亚常用烹饪原料,加工工艺对其品质和风味都具重要的影响作用。本文通过电子舌与气相离子迁移谱风味分析联用仪(GC-IMS)技术,结合多元分析探究了不同高压均质压力对椰浆风味物质和滋味的影响作用。GC-IMS结果显示,共检测出33种香气成分;主成分分析和指纹图谱结果显示,不同均质压力椰浆样品的特征风味物质既有相互联系又有差异,其中壬醛等26种风味物质没有改变。电子舌分析发现随着均质压力的增加,椰浆苦味的数值之间有显著差异(p<0.05),其余的7种滋味指标数值均无显著差异(p>0.05),由此可知,随着均质压力的增加,高压微流射加工技术在保持椰浆原有的风味和滋味的同时,还能增加风味物质和减少苦味。本研究为探索高压均质方法对椰浆加工过程中风味物质改变提供了理论基础与数据支持。

Coconut milk is a nutritious common cooking ingredient in Southeast Asia, and its processing technology has an important effect on its quality and flavor. In this paper, the electronic tongue and gas phase ion mobility spectrometry flavor analyzer(GC-IMS) technology, combined with multivariate analysis,explored the effect of different high-pressure homogenization pressure on the flavor and taste of coconut milk. GC-IMS results showed that a total of 33 aroma components were detected;principal component analysis and fingerprinting results showed that the characteristic flavor compounds of different homogeneous pressure coconut milk samples are both related and different, including 26 flavor compounds such as nonanal No change. Electronic tongue analysis found that with the increase of homogenization pressure, there was a significant difference between the bitterness values of coconut milk(p<0.05), and the other seven flavor indicators showed no significant difference(p>0.05). With the increase of homogenization pressure during process of high-pressure micro-jet processing technology,while maintaining the original flavor and taste of coconut milk, it can also increase flavor substances and reduce bitterness. This study provides theoretical and data support for exploring the effect of high-pressure homogenization methods on the change of flavor substances during coconut milk processing.