共查询到19条相似文献，搜索用时 703 毫秒
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为探究不同栽培基质对侧耳属食用菌风味成分的影响以及不同品种食用菌间的风味成分差异,本研究采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)技术对桑枝、杂木屑和棉籽壳基质上栽培的6种侧耳属食用菌风味成分进行了分析。结果表明,18个样品中共检出47种挥发性化合物,包括13种醛类化合物、9种醇类化合物、9种酮类化合物、2种呋喃类化合物、2种酯类化合物等。18个样品中的共有成分有17种,包括正己醛、壬醛、1-辛烯-3-醇、3-辛酮、1-辛烯-3-酮、2-正戊基呋喃等。18个样品中挥发性化合物的种类和相对含量差异较大,但棉籽壳基质上栽培的6个菌株子实体中均出现了较高含量的酯类化合物。所有样品中的关键风味成分(ROAV≥1)均包括1-辛烯-3-酮和1-辛烯-3-醇,桑枝基质和杂木屑基质栽培的部分菌株中关键风味成分还包括正己醛、壬醛和2-壬烯醛等。18个样品中总5'-核苷酸含量和总游离氨基酸含量分别为7.86~43.86 mg·g-1 DW和8.54~25.34 mg·g-1 DW, 且杂木屑基质栽培的所有菌株中总游离氨基酸含量均高于桑枝基质和棉籽壳基质。综上所述,棉籽壳基质有利于侧耳属食用菌中酯类化合物的生成,而杂木屑基质有利于游离氨基酸的生成。本研究结果为侧耳属食用菌栽培及风味成分的开发利用提供了科学依据。 相似文献
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不同品种毛豆脆粒挥发性物质组成及差异分析 总被引：1，自引：0，他引：1
采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术鉴定了6种毛豆脆粒挥发性物质组成,结合感觉阈值,利用相对风味活度值(ROAV)确定了各品种主体风味成分,并运用主成分分析(PCA)探讨了不同品种毛豆脆粒主要风味物质差异。结果表明,6种毛豆脆粒共检测出65种挥发性成分,主要包括醛类、醇类、酮类和烃类,且各品种间挥发性组分差异较大;毛豆脆粒共有的主体风味物质为戊醛、己醛、辛醛、壬醛、1-辛烯-3-醇、1-辛烯-3-酮和柠檬烯,3-甲基丁醛为新大粒1号和通豆5号脆粒特有的主体风味物质。通过不同品种主要风味物质的PCA分析可知,戊醛、顺-2-庚烯醛分别是苏豆3号、淮豆8号脆粒区别于其它品种的标志性风味物质。各品种毛豆脆粒主体风味物质间交互作用影响其总体风味。本研究为毛豆脆粒风味品质评价提供一定指导。 相似文献
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为提高黑毛豆仁膨化产品的品质,采用微波联合气流膨化干燥工艺。考察不同单位质量微波功率对黑毛豆仁干燥特性的影响,探讨联合干燥过程转换点含水率、膨化温度、停滞时间、压力差、抽空干燥时间对黑毛豆仁膨化产品的含水率、硬度、脆度和色泽的影响。结果表明:当单位质量微波功率为5W/g时,黑毛豆仁的干燥速率较快,干燥时间较短;联合干燥转换点含水率、膨化温度、抽空干燥时间对膨化产品的品质影响显著,而膨化压力差、停滞时间对膨化产品品质影响较小。确定黑毛豆仁微波联合气流膨化干燥适宜的工艺参数:单位质量微波功率5W/g,转换点含水率31%,压力差0.124MPa,膨化温度100℃,停滞时间10min,抽空干燥时间90min。研究结果可为黑毛豆仁干制品的产业化生产提供技术参考。 相似文献
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为了研究优质地方鸡种瓢鸡和盐津乌骨鸡不同部位的主体风味成分,以300日龄瓢鸡和盐津乌骨鸡的胸肌和腿肌作为试验对象,利用顶空固相微萃取(HS-SPME)技术提取,采用气相色谱质谱联用(GC-MS)技术分离和鉴定鸡肉中的挥发性物质,结合相对活度值(ROAV)确定主体风味活性物质。结果表明,鸡肉样品中共检出76种挥发性化合物,主要包括醛类、醇类、酮类、酯类、酸类、烃类化合物,不同品种不同部位之间挥发性风味物质的组分和含量存在差异。瓢鸡主体风味物质由2-甲基丁醛、戊醛、己醛、庚醛、辛醛、反-2-辛烯醛、壬醛、1-辛烯-3-醇、辛烷构成;盐津乌骨鸡主体风味物质主要由2-甲基丁醛、己醛、壬醛、1-辛烯-3-醇构成。主体风味物质对不同部位不同品种鸡肉样品的贡献程度不同,其中醛类化合物对鸡肉的整体风味贡献最大。本研究结果为瓢鸡和盐津乌骨鸡的风味特性研究和开发利用提供了理论依据。 相似文献
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香菇生长过程中挥发性风味成分组成及其风味评价 总被引：1，自引：0，他引：1
为了明确影响香菇风味的特征性挥发性风味成分,本研究采用固相微萃取(SPME)和气相色谱-质谱联用(GC-MS)技术分析鉴定了不同生长阶段香菇子实体中挥发性风味成分的组成,结合电子鼻系统对不同生长阶段香菇子实体的风味进行差异区分,利用相对风味活度值(ROAV)分析挥发性风味成分对香菇子实体风味的贡献率,运用主成分分析(PCA)明确香菇生长过程中的特征性风味成分,并对不同生长阶段香菇子实体进行风味评价。结果表明,在香菇子实体的6个生长阶段中,共检测出134种挥发性风味成分,主要包括含硫化合物、醛类化合物和八碳化合物。电子鼻系统可以对不同生长阶段的香菇子实体风味进行差异区分。挥发性成分二甲基三硫、1,2,4-三硫杂环戊烷、二甲基二硫、3-甲基丁醛、E-2-壬烯醛和2,4-癸二烯醛是香菇子实体生长过程中关键风味物质,对香菇子实体风味贡献较大。PCA分析发现,二甲基三硫、二甲基二硫、1-辛烯-3-醇、3-甲基丁醛、己醛、2-甲基丁醛、1-庚烯-3-酮、E-2-壬烯醛、(E,E)-2,4-壬二烯醛和2-十一酮10种挥发性成分为香菇的特征性风味成分;成熟期、未开伞生长阶段采收的香菇子实体风味品质较优,菌盖完全开伞后,香菇子实体风味品质较差。本研究结果为香菇栽培和挥发性风味成分的开发利用提供了一定的理论指导。 相似文献
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真空冷冻干燥对柠檬挥发性风味化合物保留的影响 总被引：5，自引：4，他引：1
为探索真空冷冻干燥方法对柠檬中挥发性风味化合物保留特性的影响,该研究采用一体化冻干、传统冷冻干燥2种不同工艺方法进行对比干燥试验。结果表明,柠檬一体化冻干法在真空冻结阶段预先脱除了近1/3的初始水分,在预冻和升华干燥环节分别与比传统冻干法节省2.5、2h,冻干后形成相对致密的多孔网络结构,细胞壁孔室较为完整。新鲜柠檬原料挥发性风味化合物中单萜烯类化合物占绝对主导地位,主要为D-柠檬烯、萜品烯、左旋-β-蒎烯、β-蒎烯,主要倍半萜烯风味化合物为1-石竹烯、巴伦西亚橘烯、β-防风根烯,主要醛类化合物为柠檬醛、二甲基-辛二烯醛、壬醛、癸醛、己醛,主要醇类化合物为α-松油醇、橙花醇、4-萜烯醇、芳樟醇、香叶醇,主要酯类化合物为橙花乙酸酯、5-甲基-2-4-己烯-1-醇乙酸酯;各类主要挥发性风味化合物在2种方法冻干柠檬中保留率均较低,绝大部分迁移出被冷阱凝霜捕集或真空泵抽排机外损失;一体化冻干柠檬中各类风味化合物含量显著高于传统冻干柠檬(P0.05),对挥发性风味化合物的保留具有显著优势;主要单萜烯类风味化合物在传统冻干冷阱凝霜中含量显著高于一体化冻干冷阱凝霜(P0.05),而主要倍半萜烯化合物、醛类化合物、醇类化合物、脂类化合物在一体化冷阱凝霜中含量均显著高于传统冻干冷阱凝霜(P0.05)。2种冻干柠檬挥发性风味化合物保留特性的差异可能与冻干工艺时间、微观组织形态有关。该研究结果为柠檬等果蔬冷冻干燥加工制品的保香提质提供参考。 相似文献
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为探究营养包在贮藏过程中的风味品质变化,该研究以学龄前儿童基本配方营养包和添加玉米黄质、蓝莓粉制成的新型配方营养包为研究对象,建立了加速贮藏0和300 d的风味指纹图谱。利用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）技术分析了在全程氮气介导下加速贮藏后营养包风味品质劣变情况。观察贮藏后挥发性化合物的差异,结果表明,与基本配方营养包相比,添加玉米黄质、蓝莓粉可以降低营养包中的异味物质(E,E)-2,4-己二烯醛、2-甲基-3-巯基呋喃、乙基吡嗪、(E)-2-庚烯醛、(E)-2-己烯醛等挥发性化合物的含量,对于营养包中存在的增香挥发性化合物顺-4-癸烯醛、异戊烯醛、乙酸芳樟酯,新型配方营养包对其具有保护作用。综上所述,玉米黄质和蓝莓粉可以对加速贮藏过程中营养包的风味品质劣变起到一定的调控作用,研究结果可为学龄前儿童营养包的质量控制,改善营养包风味品质提供理论依据。 相似文献
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为研究产地、年份和品种与葡萄酒香气成份的相关性,本研究以甘肃河西走廊产区干红葡萄酒中8种风味物质（正己醛、正己醇、叶醇、顺-3-壬烯-1-醇、芳樟醇、香茅醇、橙花醇和β-大马酮）为评价指标,采用响应面法优化其静态顶空-气相色谱（SHS-GC）检测条件,同时对2017—2022年产自甘肃武威、张掖和嘉峪关地区的赤霞珠和美乐干红葡萄酒进行风味成分比较。结果表明,SHS-GC的最佳进样条件为样品量10 mL、平衡温度90℃、平衡时间22 min、进样时间23 s。在此条件下,分别对不同品种、地区和年份葡萄酒中的8种重要风味物质进行判别分析,发现不同品种葡萄酒的香气特征存在明显差异,赤霞珠葡萄酒的特征香气成分为正己醇、香茅醇、叶醇、β-大马酮,而美乐葡萄酒的特征香气成分为正己醛、顺-3-壬烯-1-醇、芳樟醇、橙花醇;同一品种但不同地区葡萄酒中香气差异也比较明显,武威地区酒样的特征香气与萜烯类化合物相关性较强,而张掖和嘉峪关地区样品特征香气与C6/C9化合物和C13降异戊二烯类的相关性高;随着贮存时间的延长,同一品种不同年份葡萄酒果香和花香风味逐渐减弱,青草香逐渐增强。本研究结果可为葡萄酒香气成... 相似文献
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Piveteau F Le Guen S Gandemer G Baud JP Prost C Demaimay M 《Journal of agricultural and food chemistry》2000,48(10):4851-4857
In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were principally related to fatty acid oxidation (86%) and particularly to n-3 polyunstaturated fatty acid oxidation (66%). Only one volatile arose from amino acid degradation. Panelists detected 42 odors by sniffing. Among them, only 12 odors were definitely attributed to identified volatile. These odors were green/sulfur/crustacean, mushroom/citrus, and marine/cucumber notes and were attributed to dimethyl sulfide, 1-penten-3-one, hexanal, (2,4)-E,E-heptadienal, 1-octen-3-one, 1-octen-3-ol, 6-methyl-5-hepten-3-one, octanal, (E,Z)-2,6-nonadienal, (E)-2-octenal, and decanal, respectively. 相似文献
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R G Buttery W J Orts G R Takeoka Y Nam 《Journal of agricultural and food chemistry》1999,47(10):4353-4356
Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS. More than 60 compounds were identified. Major volatiles included 1-hydroxy-2-propanone, furfuryl alcohol, 2, 5-dimethylpyrazine, 2-methylpyrazine, pyrazine, hexanal, furfural, pentanol, 3-hydroxy-2-butanone (acetoin), and ethyl-3, 6-dimethylpyrazine. Although not ideally applicable to a dry product, concentration/threshold ratios indicated that the compounds with a high probability of contributing to the aroma and flavor included 3-methylbutanal, dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, 4-vinylguaiacol, hexanal, (E,E)-2,4-decadienal, 2-methylbutanal, 2-acetyl-1-pyrroline, 1-octen-3-ol, and 1-octen-3-one. 相似文献
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Carrapiso AI Jurado A Timón ML García C 《Journal of agricultural and food chemistry》2002,50(22):6453-6458
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma intensity and persistence, and cured and moldy aroma. Significant differences were also found for some odorants. The largest differences appeared in 2-acetyl-1-pyrroline, hexanal, (Z)-3-hexenal, ethyl 2-methylbutyrate, (E)-2-hexenal, 1-octen-3-one, 1-octen-3-ol, 2-propionyl-1-pyrroline, octanal, and an unknown odorant. Sensory characteristics and olfactometric profiles were significantly different between Montanera and Pienso hams. Significant differences also appeared between long- and short-Montanera hams, which shows great variability in this commercial type. Otherwise, the largest scores for moldy aroma in long-Montanera hams matched with the largest detection frequency of 1-octen-3-one and 1-octen-3-ol in this group. 相似文献
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Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction 总被引：1，自引：0，他引：1
Boué SM Shih BY Carter-Wientjes CH Cleveland TE 《Journal of agricultural and food chemistry》2003,51(17):4873-4876
Soybean (Glycine max) seed volatiles were analyzed using a solid phase microextraction (SPME) method combined with gas chromatography-mass spectrometry (GC-MS). Thirty volatile compounds already reported for soybean were recovered, and an additional 19 compounds not previously reported were identified or tentatively identified. The SPME method was utilized to compare the volatile profile of soybean seed at three distinct stages of development. Most of the newly reported compounds in soybean seed were aldehydes and ketones. During early periods of development at maturity stage R6, several volatiles were present at relatively high concentrations, including 3-hexanone, (E)-2-hexenal, 1-hexanol, and 3-octanone. At maturity stage R7 and R8, decreased amounts of 3-hexanone, (E)-2-hexenal, 1-hexanol, and 3-octanone were observed. At maturity stage R8 hexanal, (E)-2-heptenal, (E)-2-octenal, ethanol, 1-hexanol, and 1-octen-3-ol were detected at relatively high concentrations. SPME offers the ability to differentiate between the three soybean developmental stages that yield both fundamental and practical information. 相似文献
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Wierda RL Fletcher G Xu L Dufour JP 《Journal of agricultural and food chemistry》2006,54(22):8480-8490
A method was developed for the analysis of salmon volatiles using solid-phase microextraction and gas chromatography-mass spectrometry. This method was used to monitor the volatiles of fresh king salmon (Oncorhynchus tshawytscha) stored in ambient air or in a 40:60 (v/v) mixture of CO2:N2 over time. The levels of several of the volatile compounds were found to change during storage, with some showing a clear difference between storage in air and storage in CO2:N2. Of these, several alcohols (cyclopentanol, Z-2-penten-1-ol, 1-penten-3-ol, and 1-octen-3-ol) and aldehydes (hexanal, octanal, E-2-pentenal, and E-2-hexenal) were identified as potential markers for salmon freshness. Several other volatiles (acetoin, ethyl benzene, propyl benzene, styrene, 3-methyl butanoic acid, and acetic acid) were identified as potential markers for salmon spoilage. A comparison of salmon harvested with and without the "rested harvesting" technique showed that E- and Z-isoeugenol levels were increased by the use of the isoeugenol based anesthetic. The use of the anesthetic did not affect the levels of any of the other compounds identified. 相似文献
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冷热剔骨工艺对牛肉品质的影响 总被引：2，自引：0，他引：2
为了研究冷剔骨与热剔骨工艺对牛肉品质的影响,本研究对35头西门达尔公牛的背最长肌在分别经历冷剔骨工艺及热剔骨工艺后的化学成分、肉用品质、肌节长度、感官特性、质地剖面分析特性（TPA）以及挥发性化合物进行测定。结果发现：冷剔骨工艺和热剔骨工艺下牛肉的化学组成没有显著差异（P＞0.05）。热剔骨工艺下牛肉的剪切力显著高于冷剔骨工艺,其牛肉的感官嫩度评分更差,肌节长度更短,TPA分析中硬度、胶黏性、咀嚼性数值显著更高（P＜0.05）。热剔骨工艺显著提高了牛肉的亮度L*（P＜0.05）,但对红色度a*和黄色度b*影响不显著（P＞0.05）。牛肉持水能力不受剔骨方式的影响。此外,热剔骨工艺显著提高了己醛、庚醛、1-辛烯-3-醇、2-戊基呋喃等与脂质氧化作用有关的挥发性组分的含量。研究表明,热剔骨工艺会降低牛肉的嫩度,并提高了牛肉的亮度,同时能够影响其挥发性化合物的组成。 相似文献
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Aroma compounds contained in the extracts of soybean and mung bean that possess antioxidant activity were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of soybeans were 1-octen-3-ol (13.699 ppm), maltol (1.662 ppm), phenylethyl alcohol (1.474 ppm), hexanol (1.430 ppm), and gamma-butyrolactone (1.370 ppm). The major aroma constituents of mung beans were hexanol (3.234 ppm), benzyl alcohol (2.060 ppm), gamma-butyrolactone (1.857 ppm), 2-methyl-2-propenal (1. 633 ppm), and pentanol (1.363 ppm). The major aroma chemicals of soybeans and mung beans were examined for antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol showed potent antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited the oxidation of hexanal by 100%, 93%, 84%, and 32%, respectively, for a period of 40 days at the 500 microg/mL level. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited malonaldehyde (MA) formation from cod liver oil by 91%, 78%, 78%, and 78%, respectively, at the 160 microg/mL level. The antioxidative activity of eugenol was comparable to that of the natural antioxidant alpha-tocopherol (vitamin E). 相似文献
19.
果蔬变温压差膨化干燥技术研究进展 总被引：15，自引：3，他引：12
果蔬变温压差膨化干燥是一种新型的果蔬干燥技术,它结合了热风干燥和真空冷冻干燥的优点.变温压差膨化干燥技术生产的果蔬产品绿色天然、营养丰富、品质优良,应用前景广阔.该文综述了果蔬变温压差膨化干燥设备的发展历程以及国、内外生产工艺和干燥机理的研究进展,分析了果蔬变温压差膨化干燥技术的特点和难点,并论述了该技术发展趋势和应用前景,为果蔬变温压差膨化干燥的深入研究提供参考. 相似文献