部分徐麦品种（系）馒头的挥发性物质和质构分析

为明确不同徐麦品种（系）馒头制品的挥发性物质和质构特征，本研究利用顶空固相微萃取(HS-SPME)技术结合气相色谱-质谱法(GC-MS)对5个徐麦品种（系）馒头制品的挥发性物质进行分析，并利用TMS-PRO质构仪进行了TPA检测。结果表明，馒头中挥发性成分有41种，包括醇类（1种）、醛类（2种）、酯类（13种）、烷类（10种）、烯类（4种）、苯类（8种）、酮类（2种）以及醚类（1种）化合物。含有挥发性物质种类最多的品种是徐麦178（29种），最少的品种是徐麦39（22种）。TPA检测数据显示，徐麦178制作的馒头具有较高的硬度、弹性和粘性；徐麦39的质地较为柔软。不同品种（系）馒头因为挥发性物质间的相互作用、种类数、含量以及硬度、弹性和粘性等的不同具有了独特的风味和口感。

Volatile Substances and Texture Analysis of Steamed Bread Made from Some Xumai Varieties(Lines)

In order to clarify the volatile substances and texture characteristics of steamed bread products made from different Xumai varieties(lines),headspace solid-phase micro-extraction(HS-SPME) technology combined with gas chromatography-mass spectrometry(GC-MS) were used to analyze the volatile substances in steamed bread products of 5 varieties(lines),and texture property analysis(TPA) was performed by TMS-PRO texture analyzer. The results showed that there were 41 kinds of volatile components in steamed bread,including alcohols(1 kind),aldehydes(2 kinds),esters(13 kinds),alkanes(10 kinds),alkenes(4 kinds),benzenes(8 kinds),ketones(2 kinds) and ethers(1 kind) compounds. The variety with the most volatile substances was Xumai 178(29 kinds),and the least variety was Xumai 39(22 kinds). The TPA data showed that the steamed bread made from Xumai 178 had higher hardness,elasticity and stickiness; the texture of Xumai 39 was relatively soft.