Chen Xiao, Cao Ying, Lan Weijie, Gu Zixuan, He Wenjia, He Jianfei, Zhao Liyan
Sanya Institute of Nanjing Agricultural University, Sanya 572024, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2024 Sep 26;13(19):3074. doi: 10.3390/foods13193074.
Pandan ( Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.
香露兜（Roxb.）已被用于烘焙食品的生产，作为一种功能性成分或天然调味料，烘焙时会散发出类似米饭的香气和诱人的绿色。本研究利用气相色谱 - 嗅闻 - 质谱联用（GC - O - MS）、电子鼻和气相色谱 - 离子迁移谱（GC - IMS）分析，阐明了香露兜叶中的典型香气成分，并探讨了热处理对其香气特征的影响。通过涵盖蛋糕面糊比重、颜色、质地和感官特性等多个方面的整体方法，全面评估了配方和烘焙条件对香露兜味海绵蛋糕品质的影响。烘焙处理引入了更多种类的宜人香气（9种香气对17种香气），并提高了原始挥发性化合物的气味强度，尤其是烤米和蒸米样气味。增加香露兜调味料的用量重塑了蛋糕屑的颜色（特别是在L和a空间），并显著降低了海绵蛋糕的硬度（从3.87 N降至1.01 N）、黏性（从3.81 N降至0.67 N）和咀嚼性（从13.22 mJ降至4.56 mJ）。相关性热图分析显示，由于2 - 苯乙醇、2 - 甲基 - 1 - 丁醇、己醇和癸醛与总醇类和醛类之间存在显著相关性，因此可以通过调节它们的含量来调整苦味和甜味的感知强度。
