不同脱苦处理对砂仁风味品质的影响研究

Study on effect of different debittering treatments on the flavor quality of Amomum villosum

以感官评分及电子舌技术为考察手段,比较水处理、乙醇处理、酸处理以及超声辅助复合处理方式对砂仁脱苦效果的影响,进一步通过气相色谱-质谱(GC-MS)初步确定砂仁中的苦味物质,并最终筛选出适宜砂仁脱苦的工艺。结果表明:乙醇及超声复合脱苦处理对砂仁苦涩味脱除效果及感官品质较好,其中,超声复合脱苦处理对砂仁本身的风味化合物种类影响较小,砂仁中呈苦味的主要挥发性物质可能为可巴烯、β-愈创木烯、α-香附酮、4-萜烯醇、2-茨醇。

Using sensory evaluation and electronic tongue technology as inspection methods,the effects of water treatment,ethanol treatment,acid treatment,and ultrasound assisted composite treatment on the debittering effect of Amomum villosum were compared.Furthermore,the bitterness substances in Amomum villosum were preliminarily determined by gas chromatography-mass spectrometry(GC-MS),and the suitable debittering process was ultimately selected.The results showed that ethanol and ultrasound combined debittering treatment had a good effect on the removal of bitter taste and sensory quality of Amomum villosum.Among them,ultrasound combined debittering treatment had little effect on the types of flavor compounds in Amomum villosum.The main volatile compounds that showed a bitter taste in Amomum villosum might be cobacene,β-guaiacene,α-vanillone,4-terpenol and 2-zitol.