不同加工方式对藜麦挥发性风味物质的影响

Effects of Different Processing Methods on Volatile Flavor Substances of Quinoa

为探究加工方式对藜麦特征香气的影响,采用气相色谱-质谱联用技术对未处理、炒制、气流膨化和挤压膨化藜麦挥发性风味物质进行鉴定分析。结果表明:藜麦样品共鉴定出142种香气成分,其中挤压膨化(57种)>气流膨化(53种)>未处理(51种)>炒制(49种)。未处理组相对质量分数最高为酯类(56.66%),炒制组为杂环类(40.48%),气流和挤压膨化组为醛类(17.41%和32.99%),相对气味活度值(ROAV)≥1香气分别有4、2、5和12种。加工后酯类大量减少,杂环类(11.87%~40.48%)、醛类(17.41%~32.99%)和酮类(6.29%~24.79%)显著增加。加工藜麦指纹香气共17种,主要为吡嗪类、醛类和烃类。未处理组以蜡香为主,加工组坚果香突出;加工前后藜麦风味差异较大,且气流膨化和挤压膨化组相似度相对较高。

In order to explore the effects of different processing methods on the characteristic aroma of quinoa, gas chromatography-mass spectrometry technology was used to identify the volatile components of untreated, roasted, explosion-puffed and extruded quinoa. Results indicated that a total of 142 aroma components were detected in all samples, among them, extrusion puffed(57 types)> explosion puffed(53 types) > untreated(51 types) > roasted(49 types) quinoa. The highest relative content of untreated group was esters(56.62%), the roasting group was heterocyclic(40.48%) and the extrusion puffing and explosion puffing groups were aldehydes(17.41% and 32.99%). The kinds of aroma component in above groups with relative odor activity value(ROAV) ≥1 were 4, 2, 5 and 12, respectively. After puffing, esters were greatly reduced, but heterocyclics(11.87%~40.48%), aldehydes(17.41%~32.99%) and ketones(6.29%~24.79%) increased significantly. Processed quinoa had 17 fingerprint aromas, and was mainly attributed to pyrazines, aldehydes and hydrocarbons. Untreated quinoa showed mainly waxy flavor, and the processed groups were nutty. Flavor of quinoa was different before and after processing, moreover, the explosion and extrusion puffing groups had comparatively higher similarity.