速冻加工过程中慈姑挥发性风味成分分析

为探讨速冻加工对慈姑风味的影响,采用顶空固相微萃取与气相色谱-质谱联用技术,分析烫漂和速冻加工处理过程中慈姑挥发性风味化合物的组分及变化。结果表明:慈姑烫漂和速冻处理后分别检测到33种和29种挥发性风味化合物。烫漂慈姑中相对含量较高的为烯类、含硫类、醚类、醛类和醇类等,二甲基硫醚、壬醛、辛醛、己醛、D-柠檬烯、柠檬烯、石竹烯、庚醇、泪柏醚等对烫漂慈姑风味有较大贡献;速冻慈姑中相对含量较高的为烯类、醚类、醛类、醇类和含硫类等,二甲基硫醚、壬醛、辛醛、己醛、庚醛、石竹烯、戊醛、庚醇、苯甲醛、2-戊基呋喃、泪柏醚等对速冻慈姑有较大贡献。慈姑经速冻后降低了对慈姑产生负面影响的风味化合物相对含量,如二甲基硫醚;增加了对风味有较大贡献的化合物种类,有利于风味化合物的保存和改善。

Analysis of Volatile Flavor Compounds in Arrowhead during Freezing Process

The volatile flavor compounds of arrowhead treated by blanching and quick-freezing were analyzed by HS-SPME
and GC-MS. The results showed that 33 and 29 compounds were detected in blanched and frozen arrowhead, respectively. In
blanched arrowhead, alkenes, sulfur, ethers, aldehydes and alcohols had a relatively higher content, and among these
compounds, dimethyl sulfide, nonanal, octanal, hexanal, D-limonene, limonene, caryophyllene, heptanol and manoyl oxide
made great contribution to the volatile flavor. While, alkenes, ethers, aldehydes, alcohols and sulfur compounds were
more abundant in frozen arrowhead, and among these compounds, dimethyl sulfide, nonanal, octanal, hexanal, heptanal,
caryophyllene, pentanal, heptanol, benzaldehyde, 2-pentylfuran and manoyl oxide made great contribution to the volatile
flavor. Freezing treatment decreased the relative contents of negative flavor compounds such as dimethyl sulfide, and
resulted in the formation of more positive volatiles, consequently having a positive effect in preserving and improving the
flavor compounds.