Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Food Chem. 2019 Aug 15;289:680-692. doi: 10.1016/j.foodchem.2019.03.108. Epub 2019 Mar 21.
The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p < 0.05) increases in the contents of several unsaturated aldehydes, alcohols, and benzene derivatives were observed, unlike roasting that mainly increased in the contents of pyrazines. Freeze-drying after boiling decreased complexity of flavors, with a reduction in the contents of volatile compounds. Descriptive sensory analysis showed that the maximum intensity of 'popcorn-like' and 'smoky' odors was observed for roasted samples, whereas boiled and pre-boiled-freeze-dried samples were characterized by 'boiled rice' and 'boiled potatoes' odors, respectively. A correlation of odor-active profile data with descriptive sensory analysis clearly established the role of pyrazines such as 2-ethyl-3,5-dimethylpyrazine in contributing to the 'popcorn-like', 'boiled beans', and 'smoky' odors, whereas dienals such as (E,E)-2,4-decadienal were responsible for the 'boiled rice' aroma.
研究了烘烤、煮沸和煮沸后冻干对金谷 21 号、汾红谷和东方亮 3 个中国谷子品种挥发性香气成分的影响。与烘烤主要增加吡嗪含量不同，煮沸会显著增加几种不饱和醛、醇和苯衍生物的含量。煮沸后冻干降低了风味的复杂性，挥发性化合物的含量减少。描述性感官分析表明，烘烤样品的“爆米花样”和“烟熏样”气味强度最大，而煮沸和预煮冻干样品则分别具有“米饭样”和“土豆样”气味。气味活性成分数据与描述性感官分析的相关性清楚地表明，吡嗪类化合物（如 2-乙基-3,5-二甲基吡嗪）在产生“爆米花样”、“煮豆样”和“烟熏样”气味中起重要作用，而二烯醛（如（E，E）-2,4-癸二烯醛）则负责“米饭样”香气。
