食品工业科技2018，Vol.39Issue(9)：243-251,9.DOI:10.13386/j.issn1002-0306.2018.09.043
花生油炸制油条香气物质的分析鉴定
Characterization of aroma compounds in fried dough stick with peanut oil
摘要
Abstract
The fried dough stick with peanut oil were handled with simultaneous distillation and solvent extraction (SDE).The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) in the detection of aroma extract dilution(AEDA).In GC-MS analysis,by NIST14 mass spectra library searching,comparison of retention indices with those in literature,and injection of authentic standards,total 83 volatile compounds were identified,which included aldehydes,ketones,alcohols,esters,carboxylic acids,sulfur-containing compounds,nitrogen-containing heterocycles,oxygen-containing heterocycles,hydrocarbons and others.The aldehydes had the highest total amount.Hexanal,Nonanal,(E)-2-Decenal,and (E,Z)-2,4-Decadienal had a markedly higher amount than all the identified other compounds.Meanwhile,in GC-O analysis,a total of 30 odor-active compounds was identified on the basis of identifications in GC-MS,sniffed retention indices,sniffed odor characteristics,and comparison of the analytical parameters with those of authentic compounds.Those odor -active compounds found with high flavor dilution factors (log2FD ≥ 5) were 3-Hydroxy-2-butanone,3-Ethyl-2,5-dimethylpyrazine,Furfuryl alcohol,(E,E)-2,4-Decadienal,2,3-Dimethyl-pyrazine,Hexanal,Heptanal,(E)-2-Nonenal,(E)-2-Decenal,(E)-2-Undecenal,3-Methyl-butanal,Methional,Propanal,Octanal,Nonanal,(Z)-2-Decenal,1-Octen3-ol.According to this research,it was found that various kinds of volatile compounds constituted the unique flavor,charactered by fatty,empyreumatique,sweet,etc,of the fried dough stick with peanut oil.Aldehydes,oxygen-containing heterocycles and nitrogen-containing heterocycles were considered as the main flavor substances of the peanut fried dough stick because of the higher contents.关键词
同时蒸馏萃取/气相色谱-嗅闻分析/油条/花生油/香气活性成分Key words
simultaneous distillation and solvent extraction/gas chromatography and olfactometry/fried dough stick/peanut oil/odor-active compound分类
轻工纺织引用本文复制引用
赵梦瑶,谢建春,肖群飞,王天泽,范梦蝶,赵健,杜文斌..花生油炸制油条香气物质的分析鉴定[J].食品工业科技,2018,39(9):243-251,9.基金项目
国家重点研发计划项目(2017YFD0400106) （2017YFD0400106）
国家自然科学基金面上项目(31371838,31671895) （31371838,31671895）
北京市自然科学基金面上项目(6172004). （6172004）
