热加工西瓜汁关键异味成分的初步鉴定
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摘要
西瓜汁经热加工后会产生强烈的不愉快气味,严重影响西瓜汁正常的清香风味。为了找出热处理后西瓜汁的关键异味成分,本研究采取固相微萃取(SPME)和溶剂辅助风味蒸发(SAFE)两种方法全面萃取其挥发性成分,并结合GC-O-MS对其进行了定性定量分析。热加工西瓜汁的整体异味以蒸煮味最为突出,异味的形成是多种物质综合作用的结果,初步鉴定出西瓜汁中的六种关键异味成分,分别为反-2-庚烯醛(肥皂,苦杏仁)、反-2-辛烯醛(脂肪,咖啡味)、己醇(花香,苦味)、二丙基二硫醚(洋葱,硫醚味)、癸醛(肥皂,刺激味)、正辛醇(金属,烧焦气味),同时这六种异味化合物通过重组模型的构建得到了验证。
After the watermelon juice was processed by heating,it would produce strong unpleasant smell,which would seriously affect the normal flavor of the watermelon juice.In order to find out the key off-flavor of thermal treatment watermelon juice,the volatile compounds of watermelon were comprehensively extracted by solid phase micro extraction (SPME) and solvent assisted flavor evaporation (SAFE),then they were analyzed by GC-O-MS to do qualitative and quantitative analysis.The overall flavor of thermal treatment watermelon juice was prominent in cooking flavor,whose formation was the result of the combination of various compounds.The six key off-flavor compounds of watermelon juice were preliminary identified,including trans-2-heptenal (soap,bitter almond),trans-2-octenal (fat,coffee),hexanol (flower,bitter),dipropyl disulfide (onion,sulfur),decanal (soap,pungent),n-octanol (metal,burnt),and these six compounds were verified by the construction of recombinant models.
After the watermelon juice was processed by heating,it would produce strong unpleasant smell,which would seriously affect the normal flavor of the watermelon juice.In order to find out the key off-flavor of thermal treatment watermelon juice,the volatile compounds of watermelon were comprehensively extracted by solid phase micro extraction (SPME) and solvent assisted flavor evaporation (SAFE),then they were analyzed by GC-O-MS to do qualitative and quantitative analysis.The overall flavor of thermal treatment watermelon juice was prominent in cooking flavor,whose formation was the result of the combination of various compounds.The six key off-flavor compounds of watermelon juice were preliminary identified,including trans-2-heptenal (soap,bitter almond),trans-2-octenal (fat,coffee),hexanol (flower,bitter),dipropyl disulfide (onion,sulfur),decanal (soap,pungent),n-octanol (metal,burnt),and these six compounds were verified by the construction of recombinant models.
引文
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[18]宫俐莉,李安军,孙金沅,等.溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J].食品与发酵工业,2016,42(9):169-177.
[19]Zheng Y,Sun B G,Zhao M,et al.Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].J Agric Food Chem,2016,64(26):5367-5374.
[20]LRT&Odour Database[DB/OL].http://ww.odour.org.uk/.
[21]The good scents company is introducing perflarory[DB/OL].http://www.thegoodscents company.com/.
[22]孙培培,黄明泉,孙宝国,等.同时蒸馏萃取-气质联机分析燕麦片挥发性成分的研究[J].食品工业科技,2011(12):479-483.
[23]Liu Y,He C,Song H L.Comparison of SPME versus SAFEprocesses for the analysis of flavor compounds in watermelon juice[J].Food Analytical Methods,2018(1):1-13.
[24]Pang X,Guo X,Qin Z,et al.Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAVcalculation[J].Journal of Agricultural&Food Chemistry,2012,60(60):4179-4185.
[2]吴英桦,卢晓黎,吴健.天然营养西瓜汁饮料的研究[J].饮料工业,1996(3):25-28.
[3]魏利军,王菊侠,侯丽芳,等.天然西瓜汁饮料风味的标准化研究[J].饮料工业,2013,16(6):24-28.
[4]陈中,徐柳柳,林伟锋.两种乳杆菌发酵西瓜汁挥发性风味物质的研究[J].现代食品科技,2016(3):291-299.
[5]Liu Y,Hu X,Zhao X,et al.Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice[J].Innovative Food Science&Emerging Technologies,2012,13(1):112-119.
[6]Makroo H A,Saxena J,Rastogi N K,et al.Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice:Effects of the treatment on p H,lycopene,total phenolic content,and color of the juice[J].Journal of Food Processing&Preservation,2017,41(9).
[7]Aguiló-Aguayo I,Soliva-Fortuny R,Martín-Belloso O.Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat[J].Innovative Food Science&Emerging Technologies,2010,11(2):299-305.
[8]Pinto C,Moreira S A,Fidalgo L G,et al.Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration[J].LWT-Food Science and Technology,2016,72:78-80.
[9]何聪聪,苏柯冉,苏杭,等.SPME和P&T对西瓜汁香气成分萃取条件优化及二者的比较分析[J].食品工业科技,2014,35(19):194-198.
[10]何聪聪,刘梦雅,刘建彬,等.SPME和SAFE结合GC-O-MS分析鲜榨西瓜汁挥发性香气成分[J].食品工业科技,2014,35(2):49-53.
[11]宋焕禄.食品风味化学-食品科学研发之利器[J].食品安全质量检测学报,2014(10):3071-3072.
[12]杨平,尤梦晨,刘少敏,等.三种顶空萃取法比较并鉴定沙琪玛中关键气味活性化合物[J/OL].食品科学:1-11[2018-09-07].http://kns.cnki.net/kcms/detail/11.2206.TS.20180228.1000.082.html.
[13]Zhang Y,Song H,Li P,et al.Determination of potential offflavour in yeast extract[J].LWT-Food Science and Technology,2017,82.
[14]Hwan Kim T.Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction[J].Food Chemistry,2003,83(1):151-158.
[15]Fredes A,Sales C,Barreda M,et al.Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination[J].Food Chemistry,2016,190(1):689-700.
[16]Liu Y,He C,Song H.Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry[J].Food Research International,2018,107:119-129.
[17]魏利军,王菊侠,侯丽芳,等.西瓜汁热变性的研究及其解决方法探讨[J].食品工程,2013(2):40-42.
[18]宫俐莉,李安军,孙金沅,等.溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J].食品与发酵工业,2016,42(9):169-177.
[19]Zheng Y,Sun B G,Zhao M,et al.Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].J Agric Food Chem,2016,64(26):5367-5374.
[20]LRT&Odour Database[DB/OL].http://ww.odour.org.uk/.
[21]The good scents company is introducing perflarory[DB/OL].http://www.thegoodscents company.com/.
[22]孙培培,黄明泉,孙宝国,等.同时蒸馏萃取-气质联机分析燕麦片挥发性成分的研究[J].食品工业科技,2011(12):479-483.
[23]Liu Y,He C,Song H L.Comparison of SPME versus SAFEprocesses for the analysis of flavor compounds in watermelon juice[J].Food Analytical Methods,2018(1):1-13.
[24]Pang X,Guo X,Qin Z,et al.Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAVcalculation[J].Journal of Agricultural&Food Chemistry,2012,60(60):4179-4185.