高压蒸梗对中性香味成分和感官质量的影响

在压力0.15 MPa温度110℃时间为5 min的条件下,对烟梗进行了高压蒸梗处理,并采用同时蒸馏萃取、气相色谱-质谱/选择离子法（GC-MS/SIM）和内标法,对高压蒸梗膨胀处理前后中性香味成分进行了定性、定量对比分析,并进行感官质量评价。结果表明：高压蒸梗处理的烟梗中性香味成分总量、醛类、醇类和酯类均比常规处理烟梗中要高,尤其是2-甲基-四氢呋喃-3-酮、糠醛、糠醇、2-环戊烯-1,4-二酮、2-乙酰呋喃物质的含量显著增加。高压蒸梗处理对于改善烟梗的感官吸味品质具有明显的作用。

The Influence of High-pressure Steam Infarction to Neutral Aroma Composition and Sensory Quality

In 0.15 MPa,pressure temperature 110 ℃,and 5 min,smoke infarction had the high pressure steaming infarction treatment.Using distillation and extraction,gas chromatography/mass spectrometry（GC/choice ion method-MS/SIM） and internal standard method,neutral aroma composition before and after the treatment of high pressure steaming infarction was got qualitative and quantitative comparative analysis,and sensory quality evaluation.The results showed that the total amount,aldehydes,alcohols and esters of high pressure steaming infarction treatment smoke infarction neutral aroma composition were higher than that of smoke infarction conventional treatment.Especially the cotents of 2-methyl-THF-3-ketone,furfural and furfuryl alcohol,2-ring e-1,4-2 fullerenes ketone,2-acetyl furan material increased significantly.It had obvious effect to the taste and sensory quality of smoke infraction after the treatment of high-pressure steam infarction.