葡萄籽粉对太谷饼风味的影响

将葡萄籽粉碎添加到太谷饼中,采用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)联用技术结合感官评价,重点研究添加葡萄籽粉对太谷饼风味的影响。结果表明:三种太谷饼中共检测出已定性的挥发性有机物18种,其中醛类6种,酮类3种,醇类5种,酯类3种,呋喃类1种;添加葡萄籽粉的太谷饼中风味物质种类未改变,但各种风味物质含量发生变化,葡萄籽粉添加10%时,太谷饼中乙酸乙酯和2-甲基丁醇的相对含量由对照组的1.67%和0.65%增加到8.62%和7.25%,但3-甲基丁醛和己醛降低了1.65%和5.03%;结合感官评价结果,虽然对照组得分最高,但三种太谷饼无显著性差异(P>0.05),说明葡萄籽粉添加量小于10%时,消费者均可以接受。本研究为太谷饼风味物质的研究提供一定科学依据,为葡萄籽的开发利用提供一些思路。

Effect of Grape Seed Powder on the Flavor Components of Taigu Cake

Grape seed powder was added for researching the influence of the flavor components of Taigu cake by using gas chromatography-ion mobility spectroscopy and sensory evaluation. The methods showed that 18 kinds of flavor components were detected in the three types of Taigu cake,they were 6 kinds of aldehydes,3 kinds of ketones,5 kinds of alcohols,3 kinds of esters,and 1 kind of furans. The types of flavor substances in Taigu cake added with grape seed powder were not changed,but the content of various flavor substances changed,the relative content of ethyl acetate and 2-methylbutanol in Taigu cake increased from 1.67% and 0.65% in the control group to 8.62% and 7.25% in Taigu cake added with 10% grape seed powder,but 3-methylbutanal and hexanal decreased by 1.65% and 5.03%.Combined with the sensory evaluation results,the control group had the highest score,there was no significant difference between the three types of Taigu cake(P>0.05),the proportion of less than 10% could be accept by consumers. This study provides a scientific basis for the research of flavor components in Taigu cake and some ideas for the development and utilization of grape seeds.