CAJ | 학술논문

主要应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS),研究含有海藻糖的冷冻面团包子(PFFD)和非冷冻面团包子(PFD)以及不含海藻糖非冷冻面团包子(对照)的面皮部分中的挥发性风味物质,考察海藻糖和冷冻对包子面皮部分风味的影响.结果表明,包子面皮中共含有73种挥发性风味物质,主要为醇类、烯类、醛类、芳香族和杂环化合物.同时存在于三种包子面皮中的化合物共24种,占样品总风味物质含量的79%～90%,其中含量最多的三种物质为乙醇,己醛和3-甲基-1-丁醇.引入海藻糖的样品含一些独有风味物质,主要是芳杂环类和醛类化合物,如乙苯、苯甲醛和2-癸烯醛.冷冻对包子面皮中主要挥发性风味物质有很大影响,冻藏35d后包子面皮中乙醇和3-甲基-1-丁醇含量显著提高,而己醛含量降低.
주요응용고상미췌취기술(SPME)화기상색보-질보련용기술(GC-MS),연구함유해조당적냉동면단포자(PFFD)화비냉동면단포자(PFD)이급불함해조당비냉동면단포자(대조)적면피부분중적휘발성풍미물질,고찰해조당화냉동대포자면피부분풍미적영향.결과표명,포자면피중공함유73충휘발성풍미물질,주요위순류、희류、철류、방향족화잡배화합물.동시존재우삼충포자면피중적화합물공24충,점양품총풍미물질함량적79%～90%,기중함량최다적삼충물질위을순,기철화3-갑기-1-정순.인입해조당적양품함일사독유풍미물질,주요시방잡배류화철류화합물,여을분、분갑철화2-계희철.냉동대포자면피중주요휘발성풍미물질유흔대영향,동장35d후포자면피중을순화3-갑기-1-정순함량현저제고,이기철함량강저.
The effect of trehalose and frozen storage on the composition of volatile flavor compounds in filling-containing frozen dough products with and without trehalose (PFFD) and filling-containing dough products with trehalose (PFD) were studied by solid phase micro-extraction (SPME)/GC-MS. A total of 73 compounds were identified and alcohols, alkenes, aldehydes, aromatic and heterocyclic compounds were important contributors to the flavor of products. Twenty-four compounds com- prised approximately from 79% to 90% of the total peak area and ethanol, hexanal and 3-methyl- 1-butanol were the three most abundant compounds. Trehalose-containing samples had several unique aroma compounds such as ethyl-benzene, benzalde- hyde and 2-decenal. Frozen storage exhibited a very significant impact on primary volatile flavor compounds in the products from filling-containing frozen dough. After 35 days of frozen storage, the level of ethanol and 3-methyl- 1-butanol rose remark- ably while hexanal fell down.