5种小米挥发性物质和质构特性分析

Analysis of Volatile Substances and Texture Characteristics of 5 Types of Millet

以5种小米(红谷小米、绿小米、白小米、金苗小米、黑小米)为原料,采用气相-离子迁移色谱(GC-IMS)和电子鼻(E-nose)对5种小米挥发性物质进行风味分析,同时运用质构仪研究其质构特性。结果表明,5种小米含有48种挥发性物质组分,乙酸乙酯(M)、苯乙烯是5种小米共有的含量相似的挥发性物质。绿小米的挥发性物质种类最多,所具有的香味最浓;而红谷小米所含挥发性物质含量及种类相对较少,白小米和黑小米挥发性物质种类相似,金苗小米挥发性物质种类仅次于白小米和黑小米。质构特性中,5种小米间的硬度与黏性差异极显著,回复性、弹性、胶着度和咀嚼度中5种小米均不存在显著差异。

In this study,five types of millet(red millet,green millet,white millet,golden millet and black millet)were used as the raw materials,gas chromatography-ion migration chromatography and electronic nose were used to analyze the flavor of five types of millet volatile substances,and the texture characteristics were studied by texture analyzer.The results indicated that the five types of millet contained 48 volatile substances,and ethyl acetate(M)and styrene were the volatile substances with similar contents common to the five types of millet.Green millet had the most volatile substances and the strongest aroma;while red millet contained relatively fewer volatile substances and types,white millet and black millet had similar volatile substance types,and golden millet had the second highest volatile substance types after white millet and black millet.Among the textural properties,the hardness and stickiness of the five types of millet were highly significant,while the recovery,elasticity,adhesiveness and chewiness of the five types of millet were not significantly different.