食品科学2017，Vol.38Issue(20)：103-111,9.DOI:10.7506/spkx1002-6630-201720015
葡萄籽超微粉添加对曲奇饼干香气的影响
Effect of Addition of Ultrafine Powder of Grape Seed Oil Extraction Residue on the Aroma of Cookies
摘要
Abstract
The aim of this study was to explore the effect of adding superfine powder of grape seed residue from oil extraction into cookies on aroma components and sensory quality.The aroma constituents of common grape seed powder,ultrafine powder of grape seeds (UPGS) and cookies with and without UPGS were detected by gas chromatography-mass spectrometry (GC-MS).Partial least squares discriminant analysis (PLS-DA) was used to study the effect of UPGS on the aroma components of cookies.The results showed that the species of aroma substances were not changed markedly,but the aroma content was increased remarkably after ultrafine pulverization of grape seed meal.Upon the addition of 5％ UPGS,the baking aroma of cookies was relatively rich.The flavor of cookies with 10％ UPGS was composed of a complex mixture of bitter apricot kernel,banana,fruity grassy,bread and nut aromas.The results of 9-point hedonic sensory evaluation showed that the addition of UPGS could cause perceived sensory changes of cookies.Upon the addition of 5％ UPGS,the aroma score was the highest.In conclusion,UPGS addition could cause a positive impact on the aroma of cookies,and a proportion of less than 10％ could be accepted by consumers.关键词
曲奇饼干/葡萄籽超微粉/风味/感官品质/偏最小二乘判别分析Key words
cookies/ultrafine powder of grape seeds/aroma/sensory quality/partial least squares discriminant analysis (PLS-DA)分类
轻工纺织引用本文复制引用
杨宇迪,程湛,满媛,李景明..葡萄籽超微粉添加对曲奇饼干香气的影响[J].食品科学,2017,38(20):103-111,9.基金项目
公益性行业(农业)科研专项(201303076-03) （农业）
北京市教委科学研究与研究生培养共建项目 （）
