| 毛红艳,祖力皮牙·买买提,王佳敏,岳丽,于明.基于电子感官技术结合HP-SPME-GC-MS分析不同馕的关键风味物质[J].中国粮油学报,2025,40(4):176-185 |
| 基于电子感官技术结合HP-SPME-GC-MS分析不同馕的关键风味物质 |
| Analysis of Key Aroma Components of Different Naan by HS-SPME-GC-MS coupled with Electric-sense technology |
| 投稿时间：2024-05-07 修订日期：2024-10-23 |
| DOI： |
| 中文关键词: 馕 电子鼻 电子舌 顶空固相微萃取-气相色谱-质谱联用 相对气味活度值 |
| 英文关键词:Naan Electronic nose Electronic tongue HP-SPME-GC-MS ROAV |
| 基金项目:新疆小麦产业技术体系项目(XJARS-01);新疆维吾尔自治区自然科学基金项目(2021D01B63);中央引导地方科技发展专项资金项目(ZYYD2022B14)；新疆农业科学院自主培育项目(nkyzzkj-005) |
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| 中文摘要: |
| 采用电子鼻、电子舌结合顶空固相微萃取-气相色谱-质谱联用（Headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS）技术对11种新疆不同馕中风味物质进行测定，并结合化学计量方法进行分析，以期为馕工业标准化生产提供理论依据。结果表明，电子鼻、电子舌可以对不同馕中的挥发性成分和滋味进行有效区分。GC-MS共鉴定出316种化合物，相对气味活度值(Relative odor activity value, ROAV)结合变量投影重要性值(Variable importance in projection, VIP)分析表明，芳樟醇、月桂烯、(E,E)-2,4-壬二烯醛、壬醛、2E,4Z-癸二烯醛、4-异丙基-1,3-环己二烯-1-甲醛、(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、对伞花烃、(l)-顺-玫瑰醚为关键差异香气成分，使馕呈现出不同的风味，为风味形成研究奠定基础。(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、(E,E)-2,4-壬二烯醛、壬醛、芳樟醇为大多数馕的关键挥发性香气成分。GC-MS 技术结合电子鼻和电子舌可为不同馕的风味差别提供技术支撑，为馕工业化生产加工技术提供新思路。 |
| 英文摘要: |
| In this study, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with relative odor activity value (ROAV), orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were used to evaluate the volatile components of different kinds of naan. The results show that the electronic nose can effectively distinguish the volatile components in different kinds of naan and the electronic tongue cannot effectively distinguish the taste of different kinds of naan. A total of 316 volatile compounds were detected by HS-SPME-GC-MS. The ROAV combined with VIP analysis showed that linalool, myrcene, (E, E)-2,4-nonadienal, nonaldehyde,2E,4Z-decadienal,4-isopropyl-1,3-cyclohexadiene-1-formaldehyde, (E, E)-2,4-decadienal, (E)-2-nonenal, paracymene, (l)-cis rose ether were the key differentiating aroma compounds of different naans, which made naan show different flavor and laid a foundation for the study of flavor formation.(E, E)-2,4-decadienal, (E, E)-2,4-nonadienal, (E)-2-nonenal, nonaldehyde and linalool which makes a major contribution to the aroma of most of the Xinjiang naan. GC-MS combined with electronic nose and electronic tongue provided technical support for the flavor difference of different naan production, and provided a new idea for the industrial production and processing technology. |
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