挤压温度对豌豆粉特征风味化合物的影响

为探究挤压处理方式对豌豆粉特征风味化合物的影响规律，改善豌豆粉的风味品质，本文以豌豆粉为研究对象，采用电子鼻系统和气相离子色谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术开展挤压温度（120、150、180 ℃）对豌豆粉挥发性风味物质的影响研究。结果表明，GC-IMS共识别鉴定出醛、醇、酮、酸、酯、吡嗪、呋喃和醚类化合物8类共53种挥发性物质。经挤压处理，醇类、酮类、酸类、酯类、醚类物质相对含量减少，吡嗪类和呋喃类物质相对含量增加。其中挤压温度180 ℃时，豌豆粉的特征不良风味物质反-2-辛烯醛、己醛、1-辛烯-3醇、正己醇、1-戊醇、正丁醇和2-戊基呋喃的相对含量分别减少了23.53%、33.23%、50.44%、88.82%、77.69%、84.51%、26.19%；具有焙烤香味的2, 5-二甲基吡嗪、2-甲基吡嗪和2-呋喃甲醇相对含量分别增加了16.16、23.92、7.95倍。相对气味活度值（ROAV）表明生豌豆粉的关键风味物质包括正壬醛、3-甲基丁醛、己醛、正辛醛、1-辛烯-3-醇、庚醛、乙酸乙酯、正丁醛、反-2-辛烯醛、2-戊基呋喃、2-乙基呋喃和正己醇。主成分得分分析确定挤压温度180 ℃，豌豆粉风味品质最佳。

Effect of Extrusion Temperature on Characteristic Flavor Compounds in Pea Flour

In order to explore the effects of extrusion processing on characteristic flavor compounds of pea flour and improve the flavor quality, in this study, electronic nose(E-nose) and gas chromatography-ion mobility spectrometry(GC-IMS) were used to investigate the effects of extrusion temperatures (120, 150, 180 ℃) on volatile flavor compounds of pea flour and compared with unextruded pea flour. The flavor differences between samples with different extrusion temperatures can be evaluated objectively by the electronic nose system. A total of 53 volatile substances in 8 compounds, including aldehydes, alcohols, ketones, acids, esters, pyrazines, furans and ethers were identified by GC-IMS. The relative content of alcohols, ketones, acids, esters, ethers decreased, the relative content of pyrazines and furans increased. The relative content of characteristic beany flavor compounds such as trans-2-octenal, hexanal, 1-octene-3 alcohol, n-hexanol, 1-pentanol, n-butanol and 2-pentylfuran decreased by 23.53%, 33.23%, 50.44%, 88.82%, 77.69%, 84.51%, 26.19%, respectively and the relative content of 2, 5-dimethylpyrazine, 2-methylpyrazine and 2-furanmethanol with roasted flavor increased by 16.16, 23.92, and 7.95 times, respectively at the extrusion temperature of 180 ℃. Relative odor activity value (ROAV) showed that n-nonanal, 3-methylbutanal, hexanal, n-octanal, 1-octen-3-ol, heptanal, ethyl acetate, n-butyraldehyde, trans-2-octenal, 2-pentylfuran, 2-ethylfuran and n-hexanol were the characteristic flavor compounds of raw pea flour. Principal component score determined that the flavor of the 180 ℃ extruded sample was the best.