不同灭酶处理对燕麦气味和品质的影响

为选择合适的灭酶处理方法，通过电子鼻、感官评价和快速黏度分析等方法，对5种灭酶处理（焙炒、常压蒸煮、高压蒸煮、远红外处理和微波加热）对燕麦粉的气味、色泽和糊化特性的影响进行了研究。研究表明：燕麦粉的电子鼻主成分分析（PCA）二维和三维指纹图谱均可将不同灭酶处理的样品明显区分开来；样品的感官评价气味值由高到低依次为：焙炒组，红外组，高压蒸煮组，常压蒸煮组，微波组；样品白度检测结果由高到低依次为：红外组，微波组，焙炒组，蒸煮组，与色泽的感官评价结果基本一致，微波组和红外组的色泽明显优于其他3组的色泽。样品的糊化特性指标中，除糊化温度外，其他6项快速黏度分析（RVA）特征值均差异显著。由此说明，不同灭酶处理对燕麦粉的气味、色泽和糊化特性均有不同影响，应结合燕麦粉的不同用途选用不同的灭酶处理。

Effects of different inactivation treatment on oat flavor and quality

In order to choose the appropriate inactivation method, the effects of different enzyme inactivation treatments, which including hot air roasting, normal-pressure steaming, high-pressure steaming, infrared toasting and microwave heating, on flavor, whiteness, and pasting characteristics of oat flour were studied by electronic nose, sensory evaluation and rapid viscosity analysis. The results showed that PCA fingerprints of electronic nose distinguished different oat flour groups clearly from both two-dimensional and three-dimensional perspective. Sensory evaluation showed that the value of flavor followed the order from high to low: hot air roasting, infrared toasting, high-pressure steaming, normal-pressure steaming, and microwave heating. Whiteness measured by colormeter showed that with microwave treatment was the best, followed by infrared toasting, hot air roasting, high-pressure and normal-pressure steaming, respectively, which was generally in accordance with the results of sensory evaluation. Except pasting temperature, others of six rapid visco-analyser (RVA) characteristics were significantly different from each other. It was concluded that different enzyme inactivation treatments had quite different effects on oat flavor, color and starch gelatinization. According to different use, different inactivation methods should be chosen appropriately.