不同品种小麦发酵面团及馒头挥发性物质的差异分析

Analysis on the differences of volatile substances in different wheat fermented dough and steamed bread

中文关键词:  小麦品种  发酵面团  馒头  挥发性物质  相对气味活度值  多元统计分析

英文关键词:wheat varieties  fermented dough  steamed bread  volatile substances  relative odor activity value  multivariate statistical analysis

中文摘要:

      目的 研究分析小麦品种对面制品挥发性物质的影响。方法 采用顶空固相微萃取-气相色谱-质谱法, 对5个品种小麦粉的发酵面团及馒头挥发性物质进行分析, 结合相对气味活度值、主成分分析确定样品的关键特征挥发性物质。结果 5个品种小麦的发酵面团及馒头共检测到106种化合物, 其中有以醇类、醛类为主的32种共同物质; 发酵面团和馒头分别测得75和95种化合物, 各自主要挥发性物质具有明显差异; 由蒸制引起的醇类、部分酯类的大量损失和醛类、杂环类的显著增加可能是导致两组样品风味出现差异的关键原因; 己酸乙酯、1-壬醇和2-壬酮3种物质是发酵面团关键特征挥发性物质; 反-2-壬烯醛、(E,E)-2,4-癸二烯醛和癸醛3种物质是馒头关键特征挥发性物质; 异戊醇等16种差异性标志物可能是引起5个品种小麦发酵面团和馒头挥发性物质差异的主要物质。结论 通过对挥发性物质的分析, 结合香气评价方法及多元统计分析方法阐明了5个品种小麦发酵面团及馒头挥发性物质的差异性, 为细分原料加工适应性提供了参考。

英文摘要:

      Objective To study and analyze the impact of wheat varieties on volatile substances in flour products. Methods Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to analyze the volatile substances in fermented dough and steamed bread of 5 wheat varieties. The key characteristic volatile substances were determined by combining relative odor activity value and principal component analysis. Results A total of 106 substances were detected in the fermented dough and steamed bread of the 5 wheat varieties, among which 32 kinds of common substances were mainly alcohols and aldehydes. There were 75 kinds of substances in fermented dough and 95 kinds of substances in steamed bread, and there were significant differences in the main volatile substances. The loss of alcohols and some esters and the increase of aldehydes and heterocycles caused by steaming might be the key reasons for the difference in flavor between the two groups of samples. Ethyl caproate, 1-nonanol and 2-nonanone were the key characteristic volatile substances of fermented doughs. Trans-2-nonenal, (2E,4E)-deca-2,4-dienal and decyl aldehyde were the key characteristic substances of steamed breads. Isoamyl alcohol and other 16 kinds of differential markers might be the main substances causing the difference of volatile substances between fermented dough and steamed bread of 5 wheat varieties. Conclusions Based on the analysis of volatile substances, combined with aroma evaluation method and multivariate statistical analysis method, the differences of volatile substances in 5 wheat varieties fermented dough and steamed bread are clarified, which provids a reference for the applicability of subdivided raw material processing.