烘烤花生中关键香味化合物的研究

 【目的】分析烘烤花生中的关键香味化合物。【方法】采用固相微萃取法萃取烘烤花生中的风味物质,GC-MS、GC-O及AEDA分析烘烤花生的关键活性风味物质。【结果】烘烤花生中的挥发性化合物FD因子的最大为256,FD因子排在前三位(FD因子>64)的有10种已知化合物和3种未知化合物,已知化合物分别是：3-甲基丁醛(巧克力味)、2-甲基丁醛(焦糖味)、2-(2-羟乙基)-3-甲基-4-噻唑(鱼腥味)、2,5-二甲基吡嗪(烘烤坚果味)、2,6-二甲基吡嗪(烘烤坚果味)、乙基吡嗪(爆米花味)、2-乙基-5-甲基吡嗪(草味,坚果味)、呋喃醛(生土豆味)、3-乙基-2,5-二甲基吡嗪(咖啡味)、苯乙醛(甜芳香味)等。【结论】2,5-二甲基吡嗪、乙基吡嗪等吡嗪类和醛类化合物对烘烤花生风味的贡献较大,为烘烤花生的关键香味化合物,酮类对花生的风味贡献率较低;采用GC-O及AEDA相结合,比传统GC-MS分析更加准确、可靠。

Analysis of the Key Odorants of Roasted Peanut

【Objective】 The objective of this paper is to analyze the key odorants of roasted peanut. 【Method】 The odor- active compounds of roasted peanut were studied using SPME (solid phase microextraction) and GC-O (gas chromatography-olfactometry) methods. 【Result】Thirteenth compounds having high FD(flavor dilution) factors＞256 were identified as butanal, 3-methyl-(chocolate), 2-(2-hydroxyeth-yl)-3-methyl-4-thiophene (fishy), hexanal (grass green), pyrazine, 2,5-di-methyl-(roasted), pyrazine, 2,6-dimethyl (roasted nutty), pyrazine, 2-ethyl-5-methyl (grass, nutty), furfural (raw potato), pyrazine, 3-ethyl-2,5-dimethyl (burnt coffee), benzeneacetaldehyde (honey sweet). 【Conclusion】 Combined with the GC-O and AEDA methods, compared with GC-MS method, this method is more accurate and reliable.