食品工业科技2026，Vol.47Issue(8)：77-87,11.DOI:10.13386/j.issn1002-0306.2025040179
马铃薯煮制过程中物化特性及挥发性成分的变化
Evolution of Physicochemical Properties and Volatile Compounds in Potatoes during Boiling
摘要
Abstract
To systematically investigate the dynamic changes and underlying mechanisms of physicochemical properties and volatile compounds in potatoes during cooking,samples subjected to five cooking durations were comprehensively characterized using multidimensional techniques,including texture analyzers,rheometers,low-field nuclear magnetic resonance(LF-NMR),gas chromatography-ion mobility spectrometry(GC-IMS),and scanning electron microscopy(SEM),to assess texture properties,water migration,microstructure,and volatile profiles.It was revealed that cooking time had no significant effect on total moisture content(P>0.05).However,a decrease in the transverse relaxation time(T2)at the core was observed,indicating partial conversion of bound water to free water.Chromaticity parameters(L*,a*,b*)were significantly reduced(P<0.05),reflecting progressive darkening.Hardness,chewiness,and gumminess decreased significantly between 16.5 min and 20.5 min of boiling(P<0.05)and then remained stable with no significant changes between 20.5 min and 24.5 min(P>0.05).Rheological studies revealed that the viscosity versus frequency trends became increasingly similar for samples boiled between 18.5 min and 24.5 min,and the curves for 22.5 min and 24.5 min almost completely overlapped.Microstructural examination revealed that starch granules underwent swelling,rupture,and fragmentation,accompanied by progressive disintegration of the core matrix.Additionally,67 volatile compounds were identified,among which aldehydes and pyrazines were enhanced by cooking.Prolonged cooking(>20.5 min)led to the formation of off-flavor compounds(e.g.,1-propanethiol,propanol,butyric acid,nonanoic acid).A critical threshold was identified at 20.5 min of boiling,with stabilized color parameters,water distribution,textural properties,and rheological characteristics,accompanied by elevated levels of characteristic flavor compounds and superior overall quality.关键词
马铃薯/煮制/质构/微观结构/挥发性化合物Key words
potato/cooking/texture/microstructure/volatile compounds分类
轻工纺织引用本文复制引用
庞建凯,纪执立,沈汪洋,胡中泽,罗锋利,贾喜午..马铃薯煮制过程中物化特性及挥发性成分的变化[J].食品工业科技,2026,47(8):77-87,11.基金项目
湖北省教育厅科学技术研究项目(D20231604) （D20231604）
横向项目:鲜切马铃薯及恩施炕土豆产品开发(08023307). （08023307）
