核桃仁炒制工艺优化及其风味成分分析

Optimization of Roasting Process and Analysis of Flavor Components of Walnut

优化核桃仁的炒制工艺,改善其风味品质。以核桃仁为主要原料,采用炒制温度、炒制时间以及食盐与核桃仁质量比值为自变量,利用感官评分结合质构分析作为评价指标,通过响应面实验对核桃仁的炒制工艺进行优化,并分析其风味成分,以期为核桃仁的开发利用提供参考。在炒制温度为144℃、炒制时间为3.6 min和食盐与核桃仁质量比值为9.8∶1的条件下,制备出核桃仁品质较好,在优化条件下进行验证实验,得到核桃仁的咀嚼性为(40.14±0.23)mJ,感官评分为(86.04±0.19)分,与理论预测值接近。电子鼻和气相色谱-离子迁移谱(GC-IMS)结果显示,炒制前核桃仁中检测出58种挥发性风味成分,其中醛类物质相对含量最高,吡嗪类物质相对含量最低;而在炒制后核桃仁检测出的58种挥发性风味成分中可知,核桃仁经过炒制后,其酯类物质、醛类物质、酮类物质和吡嗪类相对含量均显著增加。优化获得核桃仁的最佳炒制工艺,该产品具有良好的风味品质。

To optimize the roasting process of walnut kernel and improve its flavor quality,walnut kernel was taken as the main raw material,the roasting temperature,roasting time and the ratio of salt to walnut kernel were taken as the independent variables,sensory score and texture analysis were used as the evaluation index,the roasting process of walnut kernel was optimized through response surface test,and its flavor components were analyzed to provide a reference for the development and utilization of walnut kernel.Under the conditions of roasting temperature of 144℃,roasting time of 3.6 min and the mass ratio of salt to walnut kernel of 9.8∶1,the prepared walnut kernel had good quality.The validation test under the optimized conditions revealed that the chewability of walnut kernel was(40.14±0.23)mJ,and the sensory score was(86.04±0.19),being close to the theoretical prediction value.The results of electronic nose and gas chromatography-ion transfer spectrometry(GC-IMS)indicated that 58 volatile flavor components were detected in walnut kernel before frying,among which the relative content of aldehydes was the highest,and the relative content of pyrazine was the lowest;however,among the 58 volatile flavor components detected from the fried walnut kernel,the relative contents of esters,aldehydes,ketones and pyrazines in the fried walnut kernel increased significantly.The best roasting process of walnut kernel was optimized,and the product had good flavor and quality.