Guan Chunbo, Liu Tingting, Li Quanhong, Wang Dawei, Zhang Yanrong
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
School of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2022 Feb 2;11(3):446. doi: 10.3390/foods11030446.
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.
为筛选出能改善风味的合适烘焙条件，本实验通过电子舌（E-舌）、电子鼻（E-鼻）和顶空固相微萃取气相色谱-质谱联用仪（HS-SPME-GC-MS）分析了烘焙对脱脂虎坚果粉风味的影响。根据电子舌和电子鼻雷达图以及主成分分析（PCA），烘焙可有效改变脱脂虎坚果粉的味道和气味，烘焙时间>8分钟的样品气味与未烘焙面粉的原始气味有显著差异。此外，随着烘焙时间延长，苦味和涩味增加，甜味降低。HS-SPME-GC-MS在不同烘焙程度的脱脂虎坚果粉中总共检测到68种挥发性有机化合物（VOCs），大多数VOCs在烘焙8分钟时被检测到。结合相对气味活性值（ROAV）和热图分析，确定关键风味化合物的种类和含量在烘焙8分钟时最为丰富；3-甲基丁醛（果香和甜味）、戊醛（杏仁味）、己醛（青草味和脂肪味）和1-十二醇是关键风味化合物。2,5-二甲基吡嗪和2-乙基-3,5-二甲基吡嗪增添了坚果香气，1-壬醛、2-庚酮、辛酸、双环[3.1.1]庚-3-烯-2-醇、4,6,6-三甲基-和2-戊基呋喃增添了特殊的花香和果香。
