| 刘云花，王强，胡晖，等.热处理方式对低温压榨花生饼风味的影响[J].中国油脂,2017,42(11):.[LIU Yunhua, WANG Qiang, HU Hui，etc.Effect of heat treatment method on flavor of low temperature-pressed peanut cake[J].China Oils and Fats,2017,42(11):.] |
| 热处理方式对低温压榨花生饼风味的影响 |
| Effect of heat treatment method on flavor of low temperature-pressed peanut cake |
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| DOI： |
| 中文关键词: 低温压榨花生饼 微波烘烤 烘箱烘烤 风味 主成分分析 聚类分析 |
| 英文关键词:low temperature-pressed peanut cake microwave roasting oven baking flavor principal component analysis cluster analysis |
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| 中文摘要: |
| 采用顶空固相微萃取和气相色谱-质谱联用技术对微波烘烤和烘箱烘烤处理的6个低温压榨花生饼样品风味进行分析，并对鉴定的挥发性风味成分进行主成分分析（PCA）和聚类分析（CA），以便对各样品的风味相似性进行明确评价。结果表明：从6个样品中共鉴定出91 种挥发性风味物质，包括醛类（10 种）、酮类（4 种）、醇类（6 种）、烃类（4 种）、酚类（5 种）、吡嗪类（25 种）、呋喃类（9 种）、吡咯类（7种）、吡啶类（7种）及其他（14 种）；烘箱烘烤处理的低温压榨花生饼中醛类、醇类物质的相对含量较高，而微波烘烤处理更有利于吡嗪类、吡咯类、吡啶类、呋喃类等含氮氧杂环化合物的形成；采用PCA和CA可以区分不同加热处理的低温压榨花生饼风味，其中烘箱160?℃烘烤15 min、烘箱170?℃烘烤15 min和540 W微波2 min样品的风味轮廓相似度较高，540 W微波3 min、烘箱180?℃烘烤15 min和540 W微波4 min样品风味较相似，此外PCA与CA结果一致，可相互验证。 |
| 英文摘要: |
| The flavors of six low temperature-pressed peanut cakes samples treated by microwave roasting and oven baking were investigated using headspace solid phase micro-extraction and gas chromatography-mass spectrometry. The principal component analysis （PCA） and cluster analysis （CA） were performed on the volatile flavor compounds identified in order to make a clear evaluation on the flavor similarity of each sample. The results showed that 91 kinds of volatile flavor compounds were identified from six samples, including aldehydes （ten kinds）, ketones （four kinds）, alcohols （six kinds）, hydrocarbons （four kinds）, phenols （five kinds）, pyrazines （twenty five kinds）, furans （nine kinds）, pyrroles （seven kinds）, pyridines （seven kinds） and other compounds （fourteen kinds）. The contents of aldehydes and alcohols compounds in low temperature-pressed peanut cake treated by oven baking were higher. The main volatile compounds in low temperature-pressed peanut cake treated by microwave roasting were nitrogen and oxygen heterocyclic compounds including pyrazines, pyrroles, pyridines and furans compounds. The PCA and CA could distinguish the flavor of low temperature-pressed peanut cake treated by microwave roasting and oven baking. The flavor profiles of samples 160?℃ baking for 15 min, 170?℃ baking for 15 min and 540 W microwave for 2 min were similar, and the flavor profiles of samples 540 W microwave for 3 min, 180?℃ baking for 15 min and 540 W microwave for 4 min were similar. The results of PCA and CA were consistent, and they could confirm each other. |
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