基于HS-SPME-GC-MS分析加工方式对即食乳扇风味品质的影响

Based on HS-SPME-GC-MS Analysis of the Effect of Processing Methods on the Flavor Quality of Instant Rushan

以生食、油炸和空气煎炸乳扇为研究对象,采用顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合香气活性值(odor activity value,OAV)分析其挥发性风味成分及关键风味物质,并测定其色泽、质构特性及蛋白质、脂肪、水分和丙烯酰胺含量。结果表明:生食、油炸和空气煎炸乳扇中分别鉴定出62种、69种和83种挥发性风味物质,主要包括17种醛类、23种醇类、22种酮类、12种酯类、17种酸类和4种醚类。主成分分析(principal component analysis,PCA)表明加工方式明显影响即食乳扇风味成分的产生。在生食、油炸、空气煎炸乳扇中分别有16、18、21种关键香气成分,从油炸和空气煎炸乳扇中鉴定了15种共有的关键香气化合物(如3-甲基丁醛、1-辛烯-3-醇、1-戊醇、2-壬酮等)是热加工乳扇高感官接受度的关键成分。热加工处理提升了乳扇浓郁的奶香味,赋予了乳扇金黄的色泽、酥脆的口感,且两种热加工乳扇中均未检出丙烯酰胺。研发的营养丰富、香味浓郁、食用安全的即食乳扇产品,有利于促进云南民族特色乳制品的发展。

In this study,raw,deep-fried,and air frying Rushans were used as the research objects.The headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique combined with aroma activity value was performed to analyze the volatile flavor components,essential flavor substances,and determine the color,texture characteristics,protein,fat,moisture,and acrylamide content.The results showed that 62,69,and 83 volatile flavor substances were identified in raw,deep-fried,and air frying Rushans,including 17 aldehydes,23 alcohols,22 ketones,12 esters,17 acids,and 4 ethers.Principal component analysis(PCA)showed that the processing method significantly affected the production of flavor components in instant Rushan.There are 16,18,and 21 key aroma components in raw food,deep-fried,and air frying Rushans,respectively.Fifteen common essential aroma compounds,such as 3-methyl butyric acid,were identified from fried and air frying Rushan.3-Methylbutanal,1-octene-3-ol and 1-pentanol,2-nonanone were the essential components for high sensory acceptance of heat-processed Rushan.The heat processing enhanced the milk flavor of the Rushan,provided a golden color and a crispy taste,and no acrylamide was detected in the two types of heat-processed Rushan.This study has developed instant Rushan products rich in nutrition,flavor,and safe to eat.Also,promoting the further development of ethnic characteristic dairy products in Yunnan.The findings provide a theoretical basis for studying the flavor formation mechanism of hot processed yogurt cheese.