【摘要】 目的：为明确榛子香气物质组成及不同加工工艺的影响，采用顶空-固相微萃取结合气相色谱质谱联用仪对不同加工工艺的榛子的香气物质进行定性、定量分析。结果表明：3种工艺处理的榛子共有香气化合物94种，其中微波真空处理69种，烤箱处理62种，烘箱处理55种。香气化合物主要以酮类、杂环类、醛类为主，其含量差异可能受加工工艺的热分布、加工时间及氧气含量对美拉德反应及脂质热氧化降解反应的影响。结合电子鼻传感器多元统计分析得出，微波真空工艺与烤箱、烘箱加工榛子香气存在区别，在传感器W1W、W5S中差异最为显著，并主要受吡嗪与酮类等成分的影响。基于相对气味活度值（ROAV）分析，明确了不同加工工艺榛子共有特性香气为正己醛、2,3-戊二酮和5-甲基-2-庚烯-4-酮。烤箱处理榛子特有香气化合物为4-己烯-3-酮，具有坚果香味。烘箱处理榛子中特有香气化合物为庚醛和2,2-二甲基-3-己酮，偏油脂香味。微波真空加工榛子特有香气化合物为3-甲基-2-环己烯-1-酮和2,3,5-三甲基吡嗪，提供了焙烤香气。本文为榛子加工及相关产品开发提供参考。更多还原

【Abstract】 This study aims to clarify the composition of volatile substances and the key aroma components of hazelnuts affected by different processing techniques. The headspace-solid phase microextraction combined with gas chromatographymass spectrometry was employed to perform qualitative and quantitative analyses of the aroma substances in hazelnuts processed by various methods. These analyses were further complemented by multivariate statistical analysis using electronic nose sensors. The results indicate that there are a total of 94 aroma compounds in hazelnuts, with 69 found in microwave vacuum-processed hazelnuts, 62 in oven-processed hazelnuts, and 55 in convection oven-processed hazelnuts.These compounds are mainly ketones, heterocyclic compounds and aldehydes. The differences in their contents might be influenced by the heat distribution during the processing, processing time and the role of oxygen on the Maillard reaction and lipid thermal oxidation degradation reaction. The electronic nose analysis reveals distinct aroma differences between microwave vacuum-processed hazelnuts and those processed in conventional or convection ovens. The most significant differences appear in sensors W1W and W5S, largely due to compounds like pyrazines and ketones. Based on the relative odor activity value(ROAV), the common characteristic aroma substances of hazelnuts processed by different techniques are n-hexanal 2,3-pentanedione and 5-methyl-2-hepten-4-one. The unique aroma compounds of oven-processed hazelnuts are 4-hexen-3-one, which imparts a nutty flavor. For convection oven-processed hazelnuts, the distinctive aroma compounds are heptanal and 2,2-dimethyl-3-hexanone, which contribute an oily flavor. The unique aroma compounds of microwave vacuum-processed hazelnuts are 3-methyl-2-cyclohexen-1-one and 2,3,5-trimethylpyrazine, providing a baked aroma. This study provides a reference for hazelnut processing and related product development.更多还原