四种典型蒸煮加工方式荸荠挥发性风味物质研究

Study on Volatile Flavor Compounds of Chinese Water Chestnut in Four Typical Steaming and Cooking Process Methods

采用固相微萃取结合气相色谱-质谱(solid-phasemicroextraction coupled with gas chromatography-mass spectrometry, SPME-GC-MS)技术从鲜荸荠和削皮煮20 min、削皮蒸20 min、带皮煮30 min、带皮蒸30 min荸荠样品中鉴定出110种挥发性物质。主成分分析和风味综合评价结果表明,带皮蒸荸荠风味最佳。气味活度值分析结果表明,新鲜荸荠特征挥发性风味物质为(E, E)-2, 4-壬二烯醛和反式-2-癸烯醛,四种典型蒸煮加工荸荠的主要挥发性风味物质有壬醛、癸醛、十二醛、苯乙醛、2-十一烯醛,带皮蒸荸荠挥发性风味物质含量最高。该研究结果为荸荠加工和食用提供了科学参考。

Solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS) was used to identify 110 volatile compounds from fresh Chinese water chestnut(CWC) and samples cooking without peel for 20 min(PC),steaming without peel for 20 min(PS), cooking with peel for 30 min(WPC) and steaming with peel for 30 min(WPS). The results of principal component analysis and comprehensive flavor evaluation showed that WPS had the best flavor. The results of odor activity value analysis showed that the characteristic volatile flavor compounds of FF were(E, E)-2, 4-nonadienal and(E)-2-decenal. The main volatile flavor compounds of four typical steaming and cooking process samples were nonanal,decanal, dodecanal, benzeneacetaldehyde and 2-undecenal. WPS had the highest content of volatile flavor substances. The results provided a scientific reference for processing and consumption of Chinese water chestnut.