基于多元统计学方法的老面馒头特征性挥发性风味物质的确定
首发时间:2017-01-16
摘要:老面馒头是一种传统发酵面制品,因其多菌种共发酵而具有独特的风味。本文采用固相微萃取/气相质谱联用技术分析了10份老面馒头样品中挥发性风味物质的种类及组成,并基于多元统计学方法对8份自制老面馒头和4份干酵母制作的馒头的挥发性风味物质进行了分析,确定了老面馒头中的特征性挥发性风味物质。结果表明,老面馒头中主要含有9类、共计56种挥发性风味物质。其中,醇类主要包括乙醇、己醇和庚醇等,酯类主要含有乙酸乙酯、己酸乙酯和邻苯二甲酸二乙酯等,醛类则主要为己醛、庚醛和苯甲醛等,酸类为苯甲酸和己酸等。通过PLS-DA模型分析确定了16种特征性挥发性风味物质,主要为苯甲醛、庚醛、己醛、2-甲基-3-乙基-1,3-己二烯、2-戊基呋喃等。
关键词: 老面馒头 挥发性风味物质 固相微萃取/气相质谱联用技术 多元统计学方法
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Determination of Characteristic Volatile Compounds of Traditional Chinese Steamed Bread Based on Multivariate Statistical Methods
Abstract:Traditional Chinese steamed bread owns various volatile compounds and is popular among customers for a long time. In this study, SPME-GC/MS was used to determine the volatile flavor profile of 10 kinds of traditional Chinese steamed bread. Then the volatile compounds of 8 lab-made traditional Chinese steamed bread and 4 baker yeasts steamed bread were analyzed using multivariate statistical methods. The results show that traditional Chinese steamed bread mainly contains 56 kinds, 9 classes of volatile flavor compounds, including alcohols of ethanol, hexanol, heptanol, esters of ethyl acetate, ethyl caproate and ethyl phthalate, aldehydes of hexanal, heptyl aldehyde, benzene, formaldehyde, acids of benzoic acid, caproic acid etc. There are 16 compounds including benzaldehyde, heptanal, 3-ethyl-2-methyl-1,3-exadiene, 2-pentyl furan etc. that are considered to be the candidates of the characteristic volatile compounds.
Keywords: traditional Chinese steamed bread volatile flavor compounds SPME-GC/MS multivariate statistical methods
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No.4716735117867814****
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