热带作物学报2026，Vol.47Issue(6)：1592-1605,14.DOI:10.3969/j.issn.1000-2561.2026.06.021
不同微波焙烤温度对去壳澳洲坚果仁外观和风味品质的影响
Effects of Different Microwave Roasting Temperatures on the Ap-pearance and Flavor Quality of Shelled Macadamia Kernels
摘要
Abstract
Roasting temperature is a key parameter for improving the edible quality of macadamia nuts.Compared with conventional roasting,microwave roasting exhibits advantages including high heat transfer efficiency and shortened processing time.However,the effects of microwave roasting temperature on the appearance and flavor quality of macadamia nuts remain unclear.Therefore,this study investigated the impacts of different microwave roasting tem-peratures on the texture,color and sensory properties of shelled macadamia nuts.Gas chromatography-mass spectrome-try(GC-MS)was employed to analyze the content and composition of flavor compounds,thereby elucidating the regu-latory patterns of volatile flavor quality under different roasting temperatures.Results showed that as the roasting tem-perature increased from 100℃to 150℃,the hardness and brittleness of shelled macadamia kernels decreased signifi-cantly by 22.97%and 20.17%,respectively,while the elasticity,cohesiveness and resilience were less affected.Among the color parameters,the values of a*,b*,chroma(C)and color difference(ΔE)increased with elevated roasting tem-perature,whereas L* and hue angle(h°)exhibited a declining tendency.Additionally,the browning intensity increased remarkably with increasing temperature.Sensory evaluation indicated that shelled macadamia nuts roasted at microwave temperatures of 140-150℃achieved higher scores across all sensory attributes,particularly for overall acceptability,taste and color.GC-MS/MS analysis revealed that high-temperature roasting(140℃and 150℃)significantly promoted the formation of aldehydes(33.81%‒35.31%)and pyrazines(18.52%‒23.00%).The OPLS-DA model demonstrated an excellent fit(R2X=0.990,R2Y=0.964,Q2=0.890),identifying 14 key aroma substances with VIP>1.Among these,alde-hydes,pyrazines and furans contributed greatly to the flavor of the high-temperature group.2,5-Dimethylpyrazine began to be detected at 120℃,while most pyrazine compounds were generated in large amounts only above 140℃.Two benzopyran derivatives dominated the aroma of the low-temperature roasting group and raw nuts.Comprehensive mul-tidimensional quality analysis confirmed that microwave roasting temperatures between 140℃and 150℃represented the optimal range for achieving macadamia nuts with moderate hardness and crisp texture,uniform roasting color,and rich aroma compounds.The results would provide a theoretical basis for promoting the application of microwave roast-ing in the processing of macadamia nuts.关键词
澳洲坚果仁/微波焙烤/质构/颜色/挥发性风味Key words
macadamia kernels/microwave roasting/texture/color/volatile flavors分类
轻工纺织引用本文复制引用
张雪苹,于鑫欣,胡荣锁,张继月,董文江,饶建平..不同微波焙烤温度对去壳澳洲坚果仁外观和风味品质的影响[J].热带作物学报,2026,47(6):1592-1605,14.基金项目
中国热带农业科学院国家热带农业科学中心科技创新团队(No.CATASCXTD202404) （No.CATASCXTD202404）
北京工商大学食品风味与健康交叉创新研究开放课题(No.FFHCI-2025044) （No.FFHCI-2025044）
三亚崖州湾科技城科技专项(No.SKJC-JYRC-2025-68). （No.SKJC-JYRC-2025-68）
