【摘要】 目的:为了明确糖炒燕山板栗的特征性香气。方法:采用顶空固相微萃取-气相色谱-质谱联用法对糖炒燕山板栗挥发性风味物质进行定性定量分析,并结合感觉阈值和相对气味活度值(ROVA)对其进行特征性香气分析。结果:从糖炒燕山板栗中共检测出31种挥发性成分,主要是醛类、酯类和烃类。结论:基于香气阈值和ROVA值,共确定出10种特征性香气,它们是:反-2-庚烯醛、辛醛、苯乙醛、反-2-辛烯醛、壬醛、反-2-壬烯醛、癸醛、2,4-壬二烯醛、反-2-癸烯醛和对2-甲氧基-4-乙烯基苯酚。此外,1-辛醇对糖炒燕山板栗的总体风味具有重要的贡献作用。更多还原

【Abstract】 Objective: In order to determine the characteristic aromatic compounds of ’Yanshanzaofeng’ chestnut roasted in sugar. Method: Headspace solid phase microextraction-gas chromatography-mass spectrometry(HP-SPME-GC-MS) coupled with gas chromatography-mass spectrometry(GC-MS) was used to detect volatile compounds in ’Yanshanzaofeng’ chestnut roasted in sugar by gas chromatography to do qualitative and quantitative analysis. Result: Thirty-one kind of substances, including aldehydes, phenols, esters, acids, hydrocarbons, alcohols and ketones, were detected from ’Yanshanzaofeng’ chestnut roasted in sugar. Conclusion: Based on the aroma threshold and ROVA value, 11 characteristic aroma were identified, among which are(E)-2-heptenaldehyde, octanaldehyde, phenylacetaldehyde,(E)-2-octenaldehyde, nonanal,(E)-2-nonaneldehyde, decanal, 2,4-nonaneldehyde,(E)-2-decenoaldehyde and 2-methoxy-4-vinylphenol contributed to the overall flavor of ’Yanshanzaofeng’ chestnut roasted in sugar, 1-octanol has an important contribution to the over all flavor.更多还原