【摘要】 采用固相微萃取-气质联用法对太平苏打饼干进行风味物质的检测,探索苏打饼干的风味物质及香气活性化合物,苏打饼干中共检出风味化合物30种,用香气活度值(odor active value, OAV)量化评价各化合物对苏打饼干总体风味的贡献程度,从而确定苏打饼干的香气活性化合物。结果表明:含量较高的为醇、酸、酯类化合物,醇类物质有6种,占总物质的40.09%,含量最高;其次为酸类物质共7种,占比为29.25%,酯类物质共6种,占比19.88%。通过OAV鉴定出香气活性化合物10种,反式-2, 4-癸二烯醛、芳樟醇、癸酸乙酯、辛酸乙酯、丙位壬内酯、甲基壬烯甲酮、壬醛、2-乙酰基吡啶、苯乙醇、丁位癸内酯等物质具有较高的OAV值,使饼干的主体香韵表现为鸡肉香、发酵香、奶味、甜味及谷物香。更多还原

【Abstract】 The volatile compounds of soda biscuit were extracted by headspace solid phase microextraction(HS-SPME) and analyzed by gas chromatography-mass spectrum(GC-MS).Thirty volatiles were identified,and odor active value(OAV) was used to evaluate their contributions to the whole odor perception.The results showed that alcohol,acid and ester compounds had higher contents.The content of alcohols was 40.09% with 6 species,which was highest among the flavor substances.The content of acids was 29.25% with 7 species,and 6 kinds of esters with the content of 19.88%.Trans-2,4-decadienal,linalool,ethyl caprate,ethyl caprylate,gamma-nonanolactone,2-undecanone,1-nonanal,2-acetylpyridine,phenethyl alcohol and 5-decanolide were identified as aroma-active compounds by odor active value(OAV),and these flavor components had higher OAV values,which made the main flavor of soda biscuit show chicken flavor,milk flavor,fermentation flavor,sweet and cereal flavor.更多还原