Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS...Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.展开更多
采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry...采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry,GC×GC-TOF-MS)以及香气活度值(odour active value,OAV),对红星二锅头白酒的挥发性成分进行全面解析。研究发现,HS-SPME、LLE分别定性出928、802种挥发性化合物,共计定性出1304种挥发性化合物,共同定性出426种挥发性化合物。基于HS-SPME数据,通过香气数据库筛选出具有香气特征的382种香气化合物,其中酯类相对百分含量占比最高,其次是醇类、酸类和醛类。计算得到了49种香气化合物OAV>1,其中酯类(辛酸乙酯、异戊酸乙酯等)和萜烯类(β-大马酮)对白酒风味的贡献最大,醛类(异戊醛、己醛等)和含硫类(二甲基三硫)其次,醇类(1-辛烯-3-醇)和含氮类(2,3,5-三甲基吡嗪)也有一定风味贡献。该研究丰富了红星二锅头白酒的风味研究,也为下一步生产研究及调控提供了理论和数据支撑。展开更多
基金This project was supported by the National Natural Science Foundation of China(No.31701635)the Key Laboratory of Staple Grain Processing,Ministry of Agriculture(No.DZLS201703)the Henan University of Technology High-level Talents Fund(No.2015BS009).
文摘Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.
文摘采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry,GC×GC-TOF-MS)以及香气活度值(odour active value,OAV),对红星二锅头白酒的挥发性成分进行全面解析。研究发现,HS-SPME、LLE分别定性出928、802种挥发性化合物,共计定性出1304种挥发性化合物,共同定性出426种挥发性化合物。基于HS-SPME数据,通过香气数据库筛选出具有香气特征的382种香气化合物,其中酯类相对百分含量占比最高,其次是醇类、酸类和醛类。计算得到了49种香气化合物OAV>1,其中酯类(辛酸乙酯、异戊酸乙酯等)和萜烯类(β-大马酮)对白酒风味的贡献最大,醛类(异戊醛、己醛等)和含硫类(二甲基三硫)其次,醇类(1-辛烯-3-醇)和含氮类(2,3,5-三甲基吡嗪)也有一定风味贡献。该研究丰富了红星二锅头白酒的风味研究,也为下一步生产研究及调控提供了理论和数据支撑。
