中国食品添加剂2026，Vol.37Issue(4)：119-128,10.DOI:10.19804/j.issn1006-2513.2026.4.016
基于电子鼻技术的槟榔在加工过程中的气味特征分析
Analysis of odor characteristics of areca nuts during processing based on electronic nose technology
匡凤军 1乔羽 2曾红艳 2冯彦勇 1杨梦平 1张文庆 1袁剑霞1
作者信息
- 1. 湖南口味王集团有限责任公司,益阳 413000
- 2. 济南智感分析仪器有限公司,济南 250300
- 折叠
摘要
Abstract
In order to analyze and examine the odors changes of areca nuts at different processing stages,the Heracles Neo rapid gas chromatography electronic nose was utilized.Based on principal component analysis(PCA),cluster analysis and discriminant factor analysis(DFA)statistical analysis,the four-stage clustering law of odor evolution during areca nuts processing was revealed:the odor profiles of the raw seed/softening/cooking stage were similar;the enzymatic hydrolysis/toasting/steaming/drying stage were grouped as characteristic odor clusters;the hanging table/slicing/de-pitting stage presented high similarity;and the drying/fragrance stage laid the foundation for the final product flavor.Using the Arochembase database,a total of 20 different compounds were qualitatively identified in 12 different processing stages of areca nuts,mainly including 4 alcohols,6 aldehydes,7 hydrocarbons,2 esters,and 1 heterocyclic compound.Based on the relative odor activity values(ROAV),five key odor substances,namely acetaldehyde,butyraldehyde,propanal,isovaleraldehyde and 2-p-methoxy-1,3-diene,were identified as common key odorants across all samples.The addition of brine during the salting process had a significant impact on the overall flavor of areca nuts,and the addition of brine was shown to change the composition of volatile components.The results of this study provide a theoretical basis for the processing and quality control of areca nuts.关键词
槟榔/加工阶段/气味/成分变化/电子鼻Key words
areca nut/processing stage/odor/component change/electronic nose分类
轻工纺织引用本文复制引用
匡凤军,乔羽,曾红艳,冯彦勇,杨梦平,张文庆,袁剑霞..基于电子鼻技术的槟榔在加工过程中的气味特征分析[J].中国食品添加剂,2026,37(4):119-128,10.
