香菇粉和豆沙复配曲奇特征风味物质分析

采用豆沙为加工主料与香菇粉进行复配制作曲奇，并对复配曲奇的挥发性特征成分进行分析鉴定。通过感官评定实验确定复配曲奇中香菇粉添加量及香菇粉细度，利用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术对豆沙曲奇、香菇粉、香菇粉和豆沙复配曲奇的挥发性香气成分进行检测比较。结果表明：当香菇粉质量分数4%、香菇粉细度达到200 目时，香菇粉和豆沙复配曲奇具有最佳感官品质。该曲奇共检测出28 种风味成分，主要由杂环和芳香族化合物、醛类、烃类以及醇类等化合物提供，其特征风味物质主要是1-辛烯-3-醇、二甲基二硫醚、二甲基三硫醚等含硫化合物以及2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2,5-二甲-3-乙基吡嗪等杂环类化合物。本产品拓展了豆类及香菇原料在烘培制品中的应用，得到一款工艺简单、营养丰富且兼具豆类和香菇浓醇风味的新式曲奇饼干。

Analysis of Characteristic Flavor Components of Cookies Formulated with Bean Paste Lentinus edodes

The characteristic volatile components of cookies formulated with sweet bean paste as the main ingredient and
Lentinus edodes powder were analyzed and identified. The concentration and fineness of added L. edodes powder in cookies
were determined by sensory evaluation tests, and the characteristic volatile aroma components of L. edodes powder, sweet
bean paste cookies and cookies made with both sweet bean paste and L. edodes (BPL) were comparatively detected using
electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).
The results showed that cookies formulated with sweet bean paste and 4% of L. edodes powder with 200 mesh fineness
had the best sensory quality. A total of 28 volatile components in the cookies were identified by HS-SPME-GC-MS, which
were composed of heterocyclic and aromatic compounds, aldehydes, alcohols and hydrocarbons. The characteristic flavor
components of BPL cookies were 1-octen-3-ol, dimethyl disulfide, dimethyl sulfide, 2,5-dimethyl pyrazine, 2,3,5-trimethyl
pyrazine and 3-ethyl-2,5-dimethyl pyrazine. This study has expanded the application of beans and mushrooms in bakery
products, and provided a new type of nutritious cookie with rich mushroom and bean paste flavor which is simple to produce.?