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| 米饭中关键风味化合物的分析 | |
| 引用本文： | 苗 菁,苏慧敏,张 敏. 米饭中关键风味化合物的分析[J]. 食品科学, 2016, 37(2): 82-86. DOI: 10.7506/spkx1002-6630-201602014 |
| 作者姓名： | 苗 菁 苏慧敏 张 敏 |
| 作者单位： | 1.北京工商大学 食品添加剂与配料北京高校工程研究中心，北京 100048；2.北京工商大学 北京食品风味化学重点实验室，北京 100048；3.北京工商大学 北京食品营养与人类健康高精尖创新中心，北京 100048 |
| 基金项目： | 国家自然科学基金面上项目（31371830）；北京市属高等学校创新团队建设与教师职业发展计划项目（IDHT20130506） |
| 摘 要： | 采用固相微萃取与同时蒸馏提取两种方法，应用香气提取物分析结合气味活性值对米饭中的风味物质进行气相色谱-质谱分析，从而确定米饭风味中的关键风味化合物。结果表明，米饭中共鉴定出40 种风味化合物，包括醛类13 种、醇类7 种、酮类3 种、酯类4 种、酚类4 种，及吡啶、噻唑、吲哚、呋喃类等；醛类物质在米饭风味物质中的含量最大；2-乙酰基-1-吡咯啉是米饭中最主要的风味活性化合物。综合两种处理方式发现，2-乙酰基-1-吡咯啉、香草醛、1-辛烯-3-醇、壬醛、4-乙烯基苯酚、4-乙烯基创木酚、己醛、辛醛、庚醛、戊醛等物质对米饭整体风味轮廓起到关键作用。 |
| 关 键 词： | 米饭 固相微萃取 同时蒸馏提取 风味化合物 风味 |
Analysis of the Key Flavor Compounds in Cooked Rice |
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| MIAO Jing,SU Huimin,ZHANG Min. Analysis of the Key Flavor Compounds in Cooked Rice[J]. Food Science, 2016, 37(2): 82-86. DOI: 10.7506/spkx1002-6630-201602014 | |
| Authors: | MIAO Jing SU Huimin ZHANG Min |
| Affiliation: | 1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Advanced Innovation Center forFood Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China |
| Abstract: | The key flavor compounds of cooked rice were extracted by either solid phase microextraction (SPME) or simultaneous distillation extraction (SDE) and determined by gas chromatography-mass spectrometric (GC-MS) analysis using aroma extract dilution analysis (AEDA) based on odor activity value (OAV). As a result, 40 flavor compounds were identified from cooked rice, including 13 aldehydes, 7 alcohols, 3 ketones , 4 esters, 4 phenols, pyridines, thiazoles, indoles and furans. Aldehydes were the most abundant flavor compounds quantified in cooked rice. 2-Acetyl-1-pyrroline was the most important flavor compound in cooked rice. Taken together, the two extraction techniques revealed that 2-acetyl-1- pyrroline, vanillin, 1-octen-3-ol, nonanal, 4-vinylphenol, 4-vinyl guaiacol, hexanal, octanal, heptanal and pentanal played key roles in the overall flavor profile of cooked rice. |
| Keywords: | rice solid phase microextraction simultaneous distillation extraction key flavor compounds flavor |
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