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运用感官组学和化学成分分析方法探索炒制过程中焦香气味的物质基础及形成途径。

Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of using Sensomics and chemical components approach.

作者信息

Song Yanan, Jia Zhe, Yan Lin, Liu Yanping, Cui Zhiying, Wang Yun, Zhang Cun

机构信息

Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.

College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China.

出版信息

Food Chem X. 2025 Jun 22;29:102690. doi: 10.1016/j.fochx.2025.102690. eCollection 2025 Jul.

DOI:10.1016/j.fochx.2025.102690
PMID:40677550
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12269416/
Abstract

(edible and medicinal) is unsuitable for spleen-stomach deficiency patients due to its bitter-cold property, but stir-frying (JZZ) alleviates this and generates a burnt aroma with unclear substances and pathways. This study used electronic eye, high-performance liquid chromatography (HPLC), electronic nose, headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GCIMS) and relative odor activity value (ROAV) to analyze color, non-volatile components and aroma of raw (SZZ) and fried samples. Results showed that fried samples had decreased chromaticity (the browning reaction). Nitrogen oxides, sulfides and aromatics caused odor differences. 28 key flavor components were identified. Correlation analysis linked precursors (e.g., galacturonic acid, gardenoside) to the Maillard/Caramelization reactions and lipid oxidation. Burnt aroma mainly comprised nitrogen heterocycles, furans, aldehydes, ketones and acids. This reveals material basis and formation pathways of the burnt aroma in JZZ for stir-frying process monitoring.

摘要

（药食两用）因其苦寒之性，不适用于脾胃虚弱患者，但炒制（JZZ）可缓解此问题，并产生带有不明物质和途径的焦香气味。本研究采用电子眼、高效液相色谱（HPLC）、电子鼻、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）、气相色谱-离子迁移谱（GCIMS）和相对气味活性值（ROAV）来分析生品（SZZ）和炒制样品的颜色、非挥发性成分和香气。结果表明，炒制样品的色度降低（发生褐变反应）。氮氧化物、硫化物和芳烃导致气味差异。鉴定出28种关键风味成分。相关性分析将前体物质（如半乳糖醛酸、栀子苷）与美拉德/焦糖化反应及脂质氧化联系起来。焦香气味主要由含氮杂环、呋喃、醛、酮和酸组成。这揭示了JZZ炒制过程中焦香气味的物质基础和形成途径，用于炒制过程监测。

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