响应面优化HS-SPME-GC-MS法分析美味牛肝菌挥发性风味物质

通过响应面法优化出HS-SPME-GC-MS法检测美味牛肝菌中挥发性风味物质的方法，并对恒温干燥、真空干燥及真空冷冻干燥得到的美味牛肝菌伞部、柄部干制品中挥发性风味物质进行比较分析。结果表明，影响美味牛肝菌挥发性风味物质萃取效果的因素主次顺序依次为萃取时间>萃取温度>平衡时间；在萃取温度79℃、萃取时间28 min、平衡时间23 min的最佳萃取条件下，检测出挥发性风味物质共31种。通过对不同干燥方法下美味牛肝菌伞部及柄部挥发性风味物质的检测分析，共鉴定出挥发性风味物质51种，其中醇类10种，醛类13种，酮类13种，酸类1种，酯类5种，含硫、含氮及杂环类化合物8种，烯类1种。真空冷冻干燥后美味牛肝菌伞部及柄部的总挥发性风味物质、八碳化合物及含硫化合物的种类及峰面积均高于恒温干燥及真空干燥方式。该研究结果为美味牛肝菌风味品质的调控及精深加工提供了一定的理论依据。     

响应面法优化美味牛肝菌伞部及柄部多酚氧化酶的提取工艺

分别以美味牛肝菌的伞部和柄部为原料提取多酚氧化酶(PPO)。以伞部和柄部PPO酶活为指标，在单因素试验的基础上，通过响应面试验优化美味牛肝菌伞部和柄部PPO的提取工艺。结果表明：美味牛肝菌伞部PPO的最佳提取工艺为提取温度22℃、液料比2.0∶1(mL/g)、底物浓度1.0 mol/L、pH 7.4,在此条件下伞部PPO酶活为13.111 U;柄部PPO的最佳提取工艺为提取温度60℃、液料比2.2∶1(mL/g)、底物浓度0.5 mol/L、pH 5.9,在此条件下柄部PPO酶活为10.833 U。     

香菇柄添加量对兔肉松游离氨基酸和挥发性风味成分的影响

以香菇柄作为营养源开发富含膳食纤维的兔肉松产品,研究不同香菇柄添加量对兔肉松游离氨基酸和挥发性风味成分的影响。结果表明:不同香菇柄添加量加工的强化膳食纤维兔肉松的游离氨基酸和挥发性风味成分差异显著,10%的香菇柄添加量研制出的兔肉松产品氨基酸含量高、组成丰富,挥发性风味化合物种类和相对含量高,产品营养和风味最佳。在此条件下,兔肉松中必需氨基酸(EAA)占总氨基酸(TAA)比例达到37.22%,呈鲜味氨基酸(DAA)占TAA比例达到35.61%;风味物质组成种类和含量最高,分别为46种和95.63%,相比常规纯兔肉松产品共增加了8种香菇特征性风味物质,其中具有特征风味的醚类和酮类相对含量分别达到21.58%和11.25%。     

SPME-GC/MS测定再制干酪中的风味物质

利用固相微萃取法（SPME）富集，GC／MS分离与检测技术，研究了再制干酪加工过程对其挥发性风味化合物的影响。共鉴定出73种挥发性化合物，其中在1个月及5个月成熟期的切达干酪中分别鉴定出了41和43种挥发性化合物．在再制干酪产品中鉴定出44种化合物，其中原料干酪和再制干酪中同时拥有的化合物有35种。通过对加工前后挥发性风味化合物的变化推断，在再制干酪加工前后挥发性风味化合物的变化对产品风味强度的减弱没有显著影响。     

酶解奶油香精基料中特征风味组分分析研究

利用固相微萃取一气相色谱一嗅觉辨别法和风味值分析法对酶解奶油香精基料中特征风味组分进行研究．结果表明：嗅觉辨别法检测得到18种可被评价员嗅觉检测且与GC-MS分析结果对应的化合物；同时根据化合物在样品中的含量以及其相应的平均嗅闻阈值，分析了酶解产物中24种主要挥发性风味化合物的风味值．并且两种分析方法得到的特征风味化合...     

蘑菇风味强化及其胶囊化的研究

本文研究了以豆油水解物为风味前体,强化蘑菇风味的最优条件和胶囊化的最佳载体配比。 蘑菇风味的关键化合物1—辛烯—3—醇,经3种不同色谱柱定性以及用柯瓦特保留指数与文献对照,再用GC—MS定性及合理断裂鉴定。用RSA确定了最佳的强化蘑菇风味的条件:添加0.3％(w/w)的豆油水解物,pH6.5,温度26～32℃,保温时间30分钟。在此条件下蘑菇风味可增加4.7倍。本文还比较了蘑菇伞部和根部强化蘑菇风味的效果。用正交实验确定了蘑菇风味胶囊化的最佳载体配比:以蘑菇浆液重量计算:11％(W/W)猪血浆,25％(W/W)糊精和1.3％(W/W)的阿拉伯胶。     

氨基酸对浓香葵花籽油美拉德反应风味的贡献北大核心CSCD

通过研究比较脱脂葵花籽粕烘烤前后的氨基酸组成及风味变化,建立了以浸出一级葵花籽油为基质的氨基酸与葡萄糖美拉德反应风味模拟模型,比较分析了12种氨基酸与葡萄糖美拉德反应风味模拟模型体系中形成的挥发性化合物与浓香葵花籽油风味化合物的异同。结果表明:赖氨酸、精氨酸、组氨酸对浓香葵花籽油美拉德反应风味的贡献最大,是浓香葵花籽油美拉德反应风味形成的主要前体物质。赖氨酸、精氨酸、组氨酸3组模型体系中美拉德反应挥发性化合物与浓香葵花籽油风味化合物相同的共有12种,其中吡嗪类化合物8种、醛类化合物2种、醇类化合物1种、呋喃类化合物1种。     

氨基酸对浓香葵花籽油美拉德反应风味的贡献

通过研究比较脱脂葵花籽粕烘烤前后的氨基酸组成及风味变化,建立了以浸出一级葵花籽油为基质的氨基酸与葡萄糖美拉德反应风味模拟模型,比较分析了12种氨基酸与葡萄糖美拉德反应风味模拟模型体系中形成的挥发性化合物与浓香葵花籽油风味化合物的异同。结果表明:赖氨酸、精氨酸、组氨酸对浓香葵花籽油美拉德反应风味的贡献最大,是浓香葵花籽油美拉德反应风味形成的主要前体物质。赖氨酸、精氨酸、组氨酸3组模型体系中美拉德反应挥发性化合物与浓香葵花籽油风味化合物相同的共有12种,其中吡嗪类化合物8种、醛类化合物2种、醇类化合物1种、呋喃类化合物1种。     

山楂中游离态和键合态风味化合物

应用ＡｍｂｅｒｌｉｔｅＸＡＤ－２柱吸附，选用不同溶剂洗脱从山楂中提取分离出游离和键合态风味组分。键合态组分经β－葡萄糖苷酶或酸水解释放出挥发性糖苷配基。用ＧＣ－ＭＳ在游离态和键合态组分中分别检测出９种和１３种化合物，认为顺－３己烯醇、甲酸己酯、顺－３－己烯醇乙酸酯等是山楂游离态风味的主要成分。发现山楂中含有较多的键合态风味组分，数量上和含量上都远比游离态组分多，特别是丁香酚、甲酸已酯、苯甲醇、苯乙醇、水杨酸甲酯、苯甲醛等组分。酶法水解对山楂有明显的增香作用。并对山楂风味化合物的生物合成途径进行了讨论。     

盐渍藠头根与柄的加工技术

对藠头生产加工中产生的根、柄的利用进行了初步探讨。将藠头的根与柄加工成汁、渣和干粉3种方式,与辣椒等混合制作辣椒藠头酱。研究表明:4g藠头干粉、9 mL藠头汁、10g藠头渣与150g辣椒发酵的辣椒头藠酱风味好。结论:藠头的根和柄通过进一步处理,可作为一种藠头风味添加料加以利用。     

Cheese flavour development by enzymatic conversions of peptides and amino acids

During ripening of cheese, many biochemical processes take place, which are essential for flavour development. The breakdown of caseins is a prerequisite for flavour development. A good balance between proteolysis and peptidolysis prevents the formation of bitterness in the cheese. For this reason, it is necessary to focus on starter cultures with highly active peptidases, which should be active in the cheese matrix. Amino-acid-converting enzymes (AACEs) are involved in the degradation of amino acids, which are liberated during proteolysis. Their activity results in various volatile (flavour) components; most notably the degradation of methionine results in flavour-active sulphur compounds. AACEs involved in degradation of methionine and other amino acids were identified and their role in (cheese) flavour formation is described. At least two pathways leading to the formation of sulphur compounds were identified. Overproduction of one of the enzymes involved, results specifically in a higher formation of sulphur compounds. This result, together with the observation that flavour production is highly strain-specific amongst various lactococcal bacteria, offers a new potential for industrial applications.     

Volatile compounds in chorizo and their changes during ripening

The volatile compounds extracted from both traditional and industrial chorizo—a dry fermented sausage—were analysed by gas chromatography/mass spectrometry (GC/MS). One hundred and twenty-six peaks were detected relating to volatile extracts of which 115 were identified. The substances identified belonged to several classes of chemical: acids, alkanes, alcohols, aldehydes, sulphur compounds, ketones, esters, ethers, phenolic compounds, aromatic hydrocarbons, lactones, nitrogen compounds, terpenes, chloroform and benzofurane. Among the major compounds isolated were acetic acid, allyl-1-thiol and phenol. Larger quantities of most of the chemical groups were found in industrial compared to traditional chorizo, except for sulphur compounds. Typical breakdown products derived from lipid autooxidation were virtually negligible in chorizo. Of the chemicals isolated, sulphur compounds, phenols, acids, ethyl esters and carbonyls could have particular importance to the overall chorizo flavour. In addition, the changes in the proportions of volatile compounds during the ripening of chorizo were tracked. Most of the volatiles increased during ripening, especially acids, alcohols, esters, phenols, ketones and terpenes. On comparing the distribution of the sulphur compounds observed in chorizo with that of garlic, some noteworthy differences were observed. The reason for these differences is based upon several transformations of the sulphur compounds derived from garlic during the ripening and storage of chorizo.     

Changes in the volatile flavour components of Jinhua ham during the traditional ageing process

Changes in volatile flavour compounds of Jinhua ham were studied during the traditional ageing process of sun‐drying, loft‐ageing and post‐ageing. About seventy‐eight volatile compounds were tentatively identified, including aldehydes (ten to fifteen), carboxylic acids (eight to ten), alcohols (thirteen to fourteen), ketones (eight), esters (eight to ten), aromatic hydrocarbons (five), sulphur‐containing compounds (two to three) and pyrazines (zero to four) which were the main components. The percentage content of aldehydes and ketones reduced over time as the temperature rose with each stage of the process, whereas alcohols, carboxylic acids, esters, pyrazines and sulphur‐containing compounds increased gradually. Jinhua ham's high‐temperature maturating process (40 days at 30–37 °C) made the percentage content of carboxylic acids arising from Maillard reactions markedly increase (from sun‐dried ham 8.45% to fully aged ham 19.23%). This was the most obvious difference between Jinhua ham and the Mediterranean dry‐cured hams, and was the main factor leading to the unique flavour of Jinhua ham.     

Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS

This paper presents the first investigation of the flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago. In all, 145 volatile compounds were identified and quantified in capers, by HS-SPME/GC–MS analysis. Aldehydes (22.2%) and esters (21%) were the most abundant chemical classes; five sesquiterpenes and ten monoterpenes were identified for the first time; among sulphur compounds (8.42%), methyl-isothiocyanate was the major one, followed by benzyl-isothiocyanate. The application of this solvent-free extraction technique combined with the GC–MS analysis, showed its potential as a simple routine method for analyzing food flavour.     

中华鳖肌肉和裙边挥发性风味成分分析

采用同时蒸馏萃取法(simultaneous distillation extraction,SDE)提取中华鳖肌肉和裙边中的挥发性风味物质,采用气相色谱质谱联用法(GC-MS)进行分离鉴定。肌肉和裙边中共鉴定出53种化合物,包括含N、S化合物(23种)、酮类(7种)、醛类(6种)、芳香族化合物(5种)、醇类(4种)、酯类(3种)、烷烃类(3种)、酸类(2种)。对比肉类挥发性风味成分的阈值,对中华鳖肌肉风味贡献较大的主要成分为乙酸乙酯、2,3-丁二酮、2,3-戊二酮和3-羟基-2-丁酮。裙边的主要挥发性风味成分为乙酸乙酯、3-甲基-2-丁醇、壬醛、2,4-癸二烯醛和辛醛。     

Influence of sulphate nutrition on flavour components of three cruciferous plants: Radish (Raphanus sativus), cabbage (Brassica oleracea capitata) and white mustard (Sinapis alba)

The effect of sulphate nutrition on the flavour components of three members of the family Cruciferae (radish, cabbage and white mustard) has been investigated. The plants were grown in a glasshouse in sand culture at six concentrations of sulphate in the nutrient medium and their flavour characteristics determined by sensory and gas-chromatographic methods. The latter were based on (a) headspace samples from the raw and cooked vegetables and (b) solvent extracts chromatographed at 200°C. Sensory tests showed that the flavour strengths of the vegetables increased from low values at extreme sulphur deficiency to maxima with increase of the sulphate available to the plant. For radish and mustrad, there was no correlation between total volatile componets (determined by the headspace method) and sulphur content but a highly significant corelation was demonstrated between the latter and less volatile flavour components present in solvent extracts. In the case of mustrad seed. p-hydroxybenzyl isothiocyanate was determined colorimetrically and shown to be correlated with sulphur nutrition. With cabbage, allyl isothiocyanate and total volaile content were determined by a headspace method and each was found to be significantly correlated with sulphate nutrition. It is suggested that the flavour of these plants consists of at least two types of componnts: (a) compounds which impart a bland, generalised “vegetable” flavour to the food and (b) a specific component or components which are perceived as a burning sensation on the tongue sometimes accompanied by a characteristic odour. The former are independent of sulphur nutrition whilst the concentrations of the latter are highly correlated with sulphur nutrition. The effect of sulphate nutrition on growth response, visual deficiency symptoms and mineral composition has been reported.     

Volatile flavour components of Allium grayi regal

The volatile flavour components of Allium grayi Regal have been investigated by a combination of chromatographic and spectroscopic methods. Among the more than 90 component peaks observed by capillary gas chromatography of the oil obtained by ether extraction of the steam distillate, 47 compounds were positively identified. They included 11 sulphur compounds, 5 alcohols, 7 aldehydes, 3 ketones, 2 furanones and 19 miscellaneous compounds.     

Effect of sulphate nutrition on flavour components of onion (Allium cepa)

It is known that the volatile components of raw and cooked onions contain mono-, di- and tri-sulphides and other flavour-contributing sulphur compounds. The relationship between the sulphate nutrition of spring (salad) onion (Allium cepa) and its flavour strength determined by sensory, biochemical and chromatographic methods has been investigated. The plants were grown in sand culture in a glasshouse and the nutrient solutions contained five levels of sulphate from zero to an adequate amount. In their growth response, total sulphur content and visual symptoms, the plants showed characteristic essential nutrient deficiency. The sensory tests, and instrumental and biochemical assays showed that flavour strength increased approximately in proportion to sulphate concentration in the medium; lachrymatory potency also increased. There were significant coefficients of correlation between sulphate concentration of the nutrient medium and some aspects of flavour strength. The correlation coefficients between total sulphur content (% of the edible portion) and total peak area, n-propyl disulphide peak area and total pyruvate were also high. These observations suggest the possibility of control of onion flavour strength and lachrymatory potency, under field conditions, by control of sulphate nutrition. The question of loss of maximum potential onion flavour as a consequence of sulphur deficiency in soils is discussed. A headspace method for sampling onion flavour volatiles and for their introduction into gas chromatographs is described.     

武定鸡加工过程理化指标与特征风味变化研究

目的:研究云南武定鸡加工过程理化指标及挥发性风味物质差异,并对不同加工阶段水分和挥发性风味化合物的变化进行分析,为科学地控制云南武定鸡的加工过程提供依据。方法:测定了武定鸡加工过程中水分含量、色泽、剪切力、pH、脂肪含量和蛋白质含量的变化,并利用核磁共振(NMR)分析武定鸡原料肉、卤煮1 h、油炸1 min、及卤煮2 h四个加工工艺点中水分迁移的变化,同时利用气相-离子迁移谱(GC-IMS)技术测定不同加工阶段挥发性风味化合物的差异。结果:加工过程中,鸡肉的色泽、剪切力值、pH、蛋白质含量均呈上升趋势,在油炸阶段,肉样中脂肪含量最高。武定鸡经煮制加工后水分含量下降11.54%(P<0.05);不易流动水含量呈逐渐降低的趋势;与卤煮1 h阶段相比,自由水在油炸及卤煮2 h阶段分别增加了0.75%(P<0.05)与1.17%(P<0.05)。GC-IMS结果显示在卤制武定鸡的不同加工阶段挥发性风味物质差异明显,种类不断增加,苯甲醛和戊醛等化合物浓度逐渐提高,正己醇和丙醇等少数化合物浓度呈现降低的趋势。不同加工阶段挥发性风味化合物差异明显,武定鸡经加工后产生的挥发性风味化合物浓度更高。结论:武定鸡加工过程水分含量不断降低,水分状态不断变化,挥发性风味化合物浓度有所增加。综合各项理化指标来看,卤煮后的武定鸡不仅风味更佳,营养价值也有所提高。     

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

The objectives of this study were to evaluate the effect of cultivar, crop year and processing (dry milling, cooking and dehulling) on volatile flavour compounds of field peas using an optimised headspace-solid phase microextraction gas chromatography–mass spectrometry method. Significant differences in area counts of volatile compounds were observed between the different cultivars as well as in area counts of volatile compounds of each cultivar grown in different crop years. Results showed significant reduction in total area counts (TAC) of volatile compounds after cooking and dehulling the seeds. Major differences between whole seeds, cooked and dehulled seeds were found in aldehydes, alcohols, and ketones. Cooked–dehulled peas had the least TAC (7.83E±05) of the volatile compounds compared to the milled-whole peas (6.36E±06), cooked-whole peas (2.00E±06) and milled–dehulled peas (4.33E±06). The results suggest that volatile flavour compounds of different field peas were affected by the cultivar, crop year as well as processing conditions.