基于GC-O-MS 及感官评价分析脱皮核桃仁关键风味物质
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作者单位:

1.武汉轻工大学食品科学与工程学院;2.中国农业科学院油料作物研究所

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TS255

基金项目:

湖北省重点研发计划项目(2020BBA045);中国农业科学院科技创新工程资助项目(CAAS-ASTIP-2021-OCRI)


Analysis of Key Flavor Compounds in Peeled Walnut Kernel Based on GC-O-MS and Sensory Evaluation
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Affiliation:

1.College of Food Science and Engineering, Wuhan Polytechnic University;2.Oil Crops Research Institute,Chinese Academy of Agricultural Sciences

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    摘要:

    脱皮核桃仁因其食用便捷、应用场景广泛、风味优良深受消费者喜爱,其中风味是评价核桃品质的重要指标。为研究脱皮核桃仁的关键性风味物质,选取3 个品种核桃原料(清香、温185、大泡)分别进行脱皮和低温烘烤,采用九点标度法进行感官评价,并通过气相色谱-嗅闻-质谱法分析脱皮核桃仁的挥发性风味物质。研究结果表明:脱皮核桃仁整体感官上呈现脂味、甜味和奶香味,且苦味低;采用顶空固相微萃取在3 个品种脱皮核桃仁中共检测出25 种挥发性风味化合物,包括醛类6 种、酮类2 种、醇类9 种、酯类2 种、烃类4 种、呋喃类1 种和醚类1 种。进一步采用溶剂辅助风味蒸发结合嗅闻明确了其中的9 种关键致香成分,包括己醛、辛醛、壬醛、糠醛、苯甲醛、1-己醇、1-戊醇、2,3-丁二醇和2-庚醇,使核桃呈现生青味、脂香、焦香味和甜味;将9 种致香成分与感官属性进行相关性分析,发现壬醛、己醛、2-庚醇、2,3-丁二醇和1-戊醇是导致不同品种核桃仁感官差异的关键物质。研究结果旨在为核桃仁风味品质的提升和脱皮核桃仁休闲食品的创制提供重要支撑。

    Abstract:

    Peeled walnut kernels are popular among consumers for their easy consumption, wide application scenarios and excellent flavor, of which flavor is an important index for evaluating walnut quality. To study the key flavor substances of peeled walnut kernels, three varieties of walnut raw materials (Qing Xiang, Wen 185 and Da Pao) were selected for peeling and low temperature roasting, and sensory evaluation analysis was carried out by nine-point scale method, and volatile flavor substances of peeled walnut kernels were analyzed by gas chromatography-sniffing-mass spectrometry. The results indicated that the peeled walnut kernels showed an overall sensory taste of fatty, sweet and creamy flavor with low bitterness. A total of 25 volatile flavor compounds, including 6 aldehydes, 2 ketones, 9 alcohols, 2 esters, 4 hydrocarbons, 1 furan and 1 ether, were detected in three varieties of peeled walnut kernels by headspace solid-phase microextraction. The nine key flavor components, including hexanal, octanal, nonanal, furfural, benzaldehyde, 1-hexanol, 1-pentanol, 2,3-butanediol and 2-heptanol, were further clarified using solvent-assisted flavor evaporation combined with sniffing to give the walnuts a raw green, fatty, burnt and sweet flavor; Correlation analysis was performed between the nine key flavor components and sensory attributes, and it was found that nonanal, hexanal, 2-heptanol, 2,3 -Butanediol and 1-pentanol were found to be the key substances causing sensory differences in walnuts of different varieties. The results of this paper provide important support for the improvement of the flavor quality of walnut kernels and the creation of recreational foods from peeled walnut kernels.

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  • 收稿日期:2022-06-09
  • 最后修改日期:2023-03-01
  • 录用日期:2022-08-11
  • 在线发布日期: 2023-03-29
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