新疆农业大学学报2025，Vol.47Issue(3)：204-211,8.DOI:10.20088/j.cnki.jxau.2025.03.005
榅桲抓饭制作配方优化及其特征香气成分分析
Optimization of Quince Hand Pilaf Formula and Analysis of Its Characteristic Aromatic Components
摘要
Abstract
To determine and explore the optimal formula for quince hand pilaf and its flavour profile,the formula of quince hand pilaf,which using quince,rice,and carrot as raw materials,was optimized based on sensory evaluation scores through single-factor experiments combined with response surface methodology.The aroma profile was detected and analyzed using Headspace Solid-Phase Microextraction-Gas Chroma-tography-Mass Spectrometry(HS-SPME-GC-MS).The results indicated that the optimized quince pilaf formula consisted of 300 g of rice,300 g of water,50 g of cooking oil,and 250 g of quince,this conditions the highest sensory score of 87.2 points was achieved.Forty-five volatile compounds were identified in the quince hand pilaf,primarily consisting of alcohols,aldehydes,ketones,aromatic hydrocarbons,alkenes,het-erocyclic and sulfur-containing compounds,acids,and esters.Among these,ethyl acetate was found to be the component contributing most significantly to the aroma,imparting a pleasant aromatic odor.关键词
榅桲抓饭/配方优化/顶空固相微萃取-气相色谱-质谱联用/挥发性化合物Key words
quince hand pilaf/formula optimization/headspace solid-phase microextraction-gas chroma-tography-mass spectrometry/volatile compounds分类
轻工纺织引用本文复制引用
米日古丽·库宛,王潘知非,帕尔哈提·柔孜,成欢,木尼热·艾合买提..榅桲抓饭制作配方优化及其特征香气成分分析[J].新疆农业大学学报,2025,47(3):204-211,8.基金项目
新疆维吾尔自治区重点研发项目课题(2022B03030-2) （2022B03030-2）
新疆生产建设兵团指导性科技计划项目(2023ZD088) （2023ZD088）
石河子大学新品种培育专项项目(YZZX202303) （YZZX202303）
大学生研究训练计划项目(SRP2024222,SRP2024232) （SRP2024222,SRP2024232）
