HS-SPME-GC-MS结合电子鼻分析烘烤对大球盖菇挥发性风味物质的影响

Effect of Roasting on Volatile Flavor Compounds of Stropharia rugoso-annulata Analyzed by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

以大球盖菇为研究对象,利用顶空固相微萃取-气相色谱-质谱(head space-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对挥发性风味物质进行定性定量分析,采用电子鼻区分不同烘烤温度(0、100、120、140、160、180℃)处理的大球盖菇挥发性风味物质,结合感官评定评价不同烘烤温度处理的大球盖菇香气特征。结果表明:HS-SPME-GC-MS共鉴定出挥发性风味物质87种,其中醛类13种、酯类17种、醇类18种、烷烃类4种、酮类9种、酸类8种、吡嗪类4种及其他类14种,6个不同处理的样品中均含有异戊醛、丙位戊内酯等25种共有成分,烘烤过程中醛类物质、烷烃类物质和吡嗪类物质总含量有所提升,果香、玫瑰香和可可香气增加,醇类物质总含量减少;从整体气味感知来看,电子鼻可以快速有效区分不同烘烤温度处理的大球盖菇挥发性风味;根据相对气味活度值分析出34种关键风味物质,其中异戊醛对风味贡献最大,具有麦芽香气和水果香气;140℃烘烤时生成风味物质种类最多,达到63种,提高该样品风味的丰富度,增加果香、麦芽香、玫瑰香、坚果香和可可香,使该样品总体风味有所改善;通过感官评定表明烘烤使大球盖菇挥发性风味更为突出,并与上述检测结果一致。

In this study,the volatile flavor compounds in Stropharia rugoso-annulate were qualitatively and quantitatively analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The volatile odor profiles of S.rugoso-annulata roasted at different temperatures(0,100,120,140,160 and 180℃)were distinguished using an electronic nose.The aroma characteristics of roasted S.rugoso-annulate were determined by sensory evaluation.The results showed that a total of 87 volatile compounds were identified,including 13 aldehydes,17 esters,18 alcohols,4 alkanes,9 ketones,8 acids,4 pyrazines and 14 other compounds.A total of 25 volatile compounds like isovaleraldehyde and gamma-valerolactone were shared by the six samples.After roasting,the total contents of aldehydes,alkanes and pyrazines were increased,and the fruity,rose-like and cocoa-like aromas were enhanced,while the total content of alcohols was decreased significantly.From the perspective of overall odor perception,the electronic nose could effectively distinguish the volatile flavor profiles of S.rugoso-annulata roasted at different temperatures.Totally 34 key flavor compounds were identified according to their relative odor activity(ROV)values.Among them,isovaleraldehyde contributed the most to the flavor,being responsible for the malty and fruity aromas.The largest number(63)of flavor substances was found in S.rugoso-annulata roasted at 140℃.Roasting at 140℃improved the richness of flavor,increased the malty,rose-like,nut-like and cocoa-like aromas,and improved the overall flavor of S.rugoso-annulata.The sensory evaluation showed that roasting enhanced the volatile flavor of S.rugoso-annulata,which was consistent with the above results.