不同焙烤方法对黑芝麻香气成分的影响

摘要

为评价芝麻的感官品质,并为其加工提供参考,采用顶空固相微萃(HS-SPME)制备样品,利用气相色谱一质谱(GC-MS)对黑芝麻样品的挥发性香气成分进行分离鉴定.结果表明,经140℃、20min焙烤处理,黑芝麻检出的香气成分种类及含量最多,其中醛类、醇类、吡嗪类和腈类在焙烤黑芝麻风味形成中起主导作用;焙烤黑芝麻与生黑芝麻中检测出的主要香气成分及含量存在一定差异,而腈类化合物在生黑芝麻中没有检出.表明,腈类化合物对焙烤黑芝麻特有风味的形成有一定作用.%The volatile compounds in black sesame were isolated and identified by HS-SPME and GCMS to evaluate the sensory quality of black sesame and provide the scientific basis for black sesame processing. The results show that the volatile compound type and content of black sesame baked at 140℃ for 20min are maximum, the compounds of aldehydes, alchohols, pyrazines and nitriles play the leading function in flavor formation of black sesame during the baking processing, there is a certain difference in main volatile compounds and content between raw black sesame and baked black sesame. The nitriles compound is not detected in raw sesame, which indicates that the nitriles compound has a certain function in flavor formation of baked black sesame.