Garvey E C, O'Sullivan M G, Kerry J P, Kilcawley K N
Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220, Ireland.
Food Chem. 2023 Aug 15;417:135860. doi: 10.1016/j.foodchem.2023.135860. Epub 2023 Mar 5.
The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.
研究了蔗糖来源和颗粒大小对海绵蛋糕挥发性和香气特性的影响。使用两种蔗糖来源（甜菜和甘蔗）、两种颗粒大小（大颗粒和小颗粒）并设置对照，对六种海绵蛋糕配方进行了研究。通过气相色谱 - 质谱联用和嗅觉测定法鉴定挥发性成分谱和气味活性化合物。共鉴定出62种挥发性化合物，其中包括25种气味活性化合物/共洗脱化合物，有5种气味在没有任何相应挥发性化合物的情况下被感知到。颗粒大小对挥发性成分的丰度影响最大，颗粒大小尤其影响吡嗪类化合物的丰度。五种气味活性挥发性化合物（甲硫醛、糠醛、2,3 - 二甲基吡嗪、庚醛和（E）-2 - 辛烯醛）对这些海绵蛋糕的香气贡献最大。特别是来自甜菜的小颗粒产生了较高水平的一些美拉德反应和焦糖化反应化合物，如糠醛（辛辣/面包味），与对照相比，大颗粒抑制了挥发性成分的丰度。
