酵子馒头与酵母馒头挥发性组分与香气特征分析

利用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)收集酵子馒头(JSB)与酵母馒头(YSB)的挥发性物质,并结合气-质谱联用(GC/MS)和气相嗅闻(GC-O)技术,对其挥发性物质和香气特征进行分析。结果显示,SDE吸收液适合分馏和浓缩。HS-SPME最佳条件为吸附温度55℃,吸附时间30 min,解吸时间6 min。GC/MS分析发现,两种馒头共有组分23种,主要组分是乙醇、3-甲基-1-丁醇、正己醇、(E)-2-壬烯醛、2-正戊基呋喃、萘、苯甲醛、戊基苯、壬醛、香叶基丙酮,共有组分在JSB中相对含量较高(>60%),在YSB中含量较低(<50%),其中JSB中乙醇的相对含量最高(63%)。JSB中酸类、含苯环类、杂环类化合物的相对含量高于YSB,表现出醇香、果香和坚果香味。而YSB中烯烃类、醛类、酯类、酮类化合物高于JSB,其香气不如JSB浓郁。JSB与YSB的挥发性物质种类和相对含量差异明显,导致两者表现出不同的香气特征。

Analysis of Volatile Components and Aroma Characteristics between Jiaozi Steamed Bread and Yeast Steamed Bread

The volatile compounds of Jiaozi steamed bread(JSB)and yeast steamed bread(YSB)were collected by simultaneous distillation and extraction(SDE)and headspace solid phase microextraction(HS-SPME).The volatile compounds and aroma characteristics were analyzed by GC-MS and GC-O.The results showed that SDE absorbent was suitable for fractionation and concentration;the optimum conditions for HS-SPME:adsorption temperature was 55℃,adsorption time was 30 min and desorption time was 6 min.GC-MS analysis showed that there were 23 components in the two kinds of steamed breads.The main components were ethanol,3-methyl-1-butanol,n-hexanol,2-pentyl-furan,(E)-2-nonylaldehyde,2-pentylfuran,naphthalene,benzaldehyde,amylbenzene,nonanal and geranyl acetone.The relative content of the common components in JSB was higher(>60%)than that in YSB(<50%),and the relative content of ethanol in JSB was the highest(63%).The relative contents of acids,benzenes and heterocyclic compounds in JSB were higher than those in YSB,showing mellow,fruity and nutty flavor.However,alkenes,aldehydes,esters and ketones in YSB are higher than those in JSB,and their aroma is not as strong as JSB.There are obvious differences in the types and relative contents of volatile substances between JSB and YSB,which lead to their different aroma characteristics.