不同鲜薯方便粥挥发性风味物质分析

Analysis of volatile flavor substance in different instant porridge with fresh potato

采用固相微萃取法(SPME),结合气相色谱-质谱联用(GC-MS)与电子鼻判别技术对不同鲜薯方便粥中挥发性风味物质进行分析。结果表明:不同鲜薯方便粥的挥发性风味物质种类与相对含量均存在差异,鲜马铃薯方便粥以醛类、呋喃类化合物为主,呈现油脂香、青香、甜香、果香;鲜甘薯、鲜紫薯方便粥以醛类、酸类为主,但鲜甘薯方便粥呈现青香和花香,而鲜紫薯方便粥呈现甜香、果香和玫瑰香。主成分分析(PCA)和电子鼻分析表明不同鲜薯方便粥的挥发性风味物质差异较大,2种技术都能很好地区分不同鲜薯方便粥产品。

The volatile flavor substance in different instant porridge with fresh potato were analyzed by solid phase microextraction(SPME),gas chromatography-mass spectrometry(GC-MS)and electronic nose discrimination technology.The results showed that the kinds and relative contents of volatile flavor substance in different fresh potato instant porridge were different.The main substance of the fresh potato instant porridge were aldehydes and furans,which gave the instant porridge fat,green,sweet and fruity fragrance.The main substance of the fresh sweet potato and fresh purple potato instant porridge were al­dehydes and acids,but fresh sweet potato instant porridge presented green and flower fragrance,while fresh purple potato instant porridge presents sweet fragrance,fruit fragrance and rose fragrance.Principal component analysis(PCA)and electronic nose analysis showed that the volatile flavor substance of differ­ent fresh potato instant porridge varied greatly,and the two technologies could well distinguish different fresh potato instant porridge products.