期刊论文

The Volatile Flavor Characteristics of Germinated Brown Rice Milk Based on Sensory Evaluation and Gas Chromatography-Mass Spectrometry

Chen, Xiaohua(532757373@qq.com)

中文

中国食品学报

1009-7848

2020

20

10

290-296

10.16429/j.1009-7848.2020.10.035

国家自然科学基金项目(3160444) 湖南省教育厅科研项目(18C0667)。

本校为其他机构

目的:利用GC-MS技术研究不同配方发酵糙米乳的挥发性风味物质组成,并结合感官评定指标评估发酵糙米乳的产品品质,以期对发芽糙米乳新产品的开发及感官品质提升,提供理论依据。方法:选用不同配方的发芽糙米乳,采用气相色谱-质谱联用技术对发芽糙米乳产品的挥发性风味物质进行测定,经偏最小二乘回归法对感官属性与挥发性风味物质成分做相关性分析。结果:经GC-MS分析并通过数据库检索结合质谱信息比对,筛选得到21种挥发性风味物质。结论:2,3-丁二酮、乙偶姻、2,3-戊二酮、1-庚醇和乙酸分别与奶香味、米香味和酸味呈显著相关,是发芽糙米乳的主要风味物质。

Objective: GC-MS technology was used to study the volatile flavor composition of fermented brown rice milk with different formulas, and evaluate the product quality of fermented brown rice milk by using sensory evaluation parameters as indicators, with the purpose of providing a theoretical basis for the development of new products of germinated brown rice milk and the improvement of sensory quality. Method: Germinated brown rice drinks of different formulations were collected, and gas chromatography-mass spectrometry (GC-MS) was used to analyz...