不同热加工方式芝麻酱风味物质的差异

利用电子鼻(E-nose)和顶空固相微萃取结合气-质联用(SPME-GC-MS)分别对炒制、烤制、微波三种热加工方式下的芝麻酱挥发性风味物质测定分析,以筛选最适宜的芝麻酱热加工工艺。结果表明,电子鼻能够较好的区分出三种加工方式制成的芝麻酱,SPME-GC-MS分析得出,芝麻酱的风味物质主要为吡嗪类、醛类、呋喃类、醇类物质,其中吡嗪类物质在微波方式下含量最高达31.09%,炒制和烤制含量分别为:14.97%和24.36%;醛类则在炒制芝麻酱中含量最高达17.17%;此外醇类物质在三种加工方式下含量都较高,均大于30%。研究表明,运用E-nose和SPME-GC-MS能够较好的分析不同热加工方式下芝麻酱挥发性风味物质的变化,微波加热制成的芝麻酱主要挥发性香味物质种类和含量更高。

Effect of different processing methods on sesame flavor

In order to select the best processing technology of sesame pastes, this experiment used electronic nose and solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to determine the volatile flavor compounds from the sesame pastes, which was hot worked separately by frying, baking and microwaving. The result showed that the electronic nose could distinguish the three types of sesame pastes and identify the significant differences among them. The SPME-GC-MS analyzed that the volatile flavor compounds mainly contained substances like pyrazines, alcohols, aldehydes and furans. The microwaving sesame pastes had the highest pyrazines content of 31.09% (frying was 14.97%, baking was 24.36%). The frying sesame pastes had the highest alcohols content of 17.17%. Moreover, furans in the three pastes were all more than 30%. It proved that by using both the E-Nose and SPME-GC-MS, changes in volatile flavor compounds of sesame pastes under different kinds of hotworking could be analyzed better. The main volatile flavor made from microwave heating was richer than others.