Jin Yadong, Bai Shuang, Huang Zengwen, You Liqin, Zhang Tonggang
College of Animal Sciences, Xichang University, Xichang, China.
School of Agriculture, Ningxia University, Yinchuan, China.
Front Nutr. 2022 Sep 29;9:996337. doi: 10.3389/fnut.2022.996337. eCollection 2022.
Nian zhuan has its aroma as one of the perceived principal characteristics. The current study was aimed mainly to investigate the potential to include the aroma of nian zhuan as a new target criterion into the green wheat product chain. By improving the conditions for the traditional processing of nian zhuan, the optimal processing conditions were determined as green wheat (GW) 14 d, steaming the green wheat with the skin (SGWS) 26 min and cooked green wheat peeled (CGWP) 280 min, to evaluate the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate nian zhuan in different stages. E-nose was used to recognize nian zhuan odors in different processing stages, and GC-MS to identify the individual volatile compounds. A total of 139 volatile compounds were detected by GC-MS, of which 71 key were screened by -test ( < 0.01). The W1W, W1S, W2W and W2S sensors of E-nose gave higher responses to all samples, and effectively discriminated the samples. The most volatile compounds were produced in the millstone milling (MSM) stage of nian zhuan, and millstone could promote the release of volatile compounds from cooked green wheat by milling.
捻转具有其香气作为主要可感知特征之一。当前研究主要旨在探讨将捻转香气作为新的目标标准纳入绿色小麦产品链的潜力。通过改善捻转传统加工条件，确定最佳加工条件为绿麦（GW）14天、带皮蒸绿麦（SGWS）26分钟和熟绿麦去皮（CGWP）280分钟，以评估使用电子鼻（E-nose）和气相色谱-质谱联用仪（GC-MS）鉴别不同阶段捻转的可行性。使用电子鼻识别不同加工阶段的捻转气味，使用GC-MS鉴定单个挥发性化合物。通过GC-MS共检测到139种挥发性化合物，其中71种关键化合物通过t检验筛选（P<0.01）。电子鼻的W1W、W1S、W2W和W2S传感器对所有样品的响应较高，并有效鉴别了样品。捻转的石磨研磨（MSM）阶段产生的挥发性化合物最多，石磨可通过研磨促进熟绿麦中挥发性化合物的释放。
