基于GC–MS和感官评价分析纸包装气味物质对巧克力风味的影响

Analysis on the Effect of Odour Substances in Paper Packaging Materials on Chocolate Flavor Based on GC-MS and Sensory Evaluation

目的 评价纸板样品气味与己醛、苯甲醛气味的相似度,以及3种浓度己醛和苯甲醛溶液经罗宾逊测试对巧克力风味的影响。方法 通过评价人员的嗅闻分析,分析纸板样品与己醛和苯甲醛的气味相似程度并打分;以己醛和苯甲醛为模拟气味物质,通过品尝分析经体积分数为0.05%、1%、10%的己醛和苯甲醛溶液的罗宾逊测试后巧克力样品的风味变化,并超声辅助乙醇萃取巧克力样品中的己醛和苯甲醛,结合气相色谱质谱法(Gas Chromatography–Mass Spectrometry, GC–MS)定量分析样品中物质含量变化。结果 纸板样品表现出一定的己醛和苯甲醛气味,相似度分别为48%和36%;不同浓度气味模拟物处理的巧克力样品出现轻微的风味变化,己醛和苯甲醛的检出含量分别小于45.0 mg/kg和1.0 mg/kg,均略高于未经处理的巧克力样品中己醛和苯甲醛含量(分别为39.2mg/kg和0.6mg/kg)。结论 感官评价和GC–MS分析可相互验证,在不同浓度条件下,以与纸板样品具有一定气味相似性的己醛和苯甲醛作为气味模拟物,经罗宾逊测试后的巧克力样品会出现轻微的风味变化。

The work aims to evaluate the odour similarities between paperboard samples and hexanal and benzaldehyde and analyze the effects of three concentrations of hexanal and benzaldehyde solutions on chocolate flavor through Robinson test. After the analysis of odour characteristic by evaluators, the odour similarities between paperboard samples and hexanal and benzaldehyde were analyzed and scored. With hexanal and benzaldehyde as simulated odour substances,the flavor changes of chocolate samples undergoing Robinson test of 0.05%, 1% and 10% hexanal and benzaldehyde solutions were analyzed by taste, and the hexanal and benzaldehyde in chocolate samples were extracted by ethanol under ultrasound, and the changes of substance content in the samples were quantitatively analyzed by gas chromatography-mass spectrometry(GC-MS). The paperboard samples certainly exhibitedodour like hexanal and benzaldehyde, with the similarities of 48% and 36%, respectively. Chocolate samples treated by different concentrations of simulated odour substances showed a slight flavor change, and the detected levels of hexanal and benzaldehyde were less than 45.0 mg/kg and 1.0 mg/kg, slightly higher than those in untreated chocolate samples(39.2 mg/kg and 0.6 mg/kg), respectively. Sensory evaluation results can be verified by GC-MS. Under different concentrations, with hexanal and benzaldehyde having certain odour similarity with paperboard samples as odour simulants, the chocolate samples after Robinson test show slight flavor change.