小麦胚芽饼干烘烤过程中麦香味的形成及分析
Formation and analysis of wheat fragrance in wheat germ biscuit baking process
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摘要: 小麦胚芽具有很高的营养价值,烘烤过的小麦胚芽制品更是有其独特的麦香味,因此以小麦胚芽为原料制成小麦胚芽饼干具有很好的口感和市场价值。以小麦胚芽饼干为对象,采用固相微萃取（solid-phase microextraction,SPME）和气相色谱-质谱联用（gas chromatography-massspectrometry,GC-MS）及气相色谱嗅闻（gas chromatographyolfactory,GC-O）分析测定不同小麦胚芽含量的小麦胚芽饼干的风味物质,并对其进行比较分析。结果表明,不同含量小麦胚芽饼干中挥发性香味物质在总体组成上差距不大,但是各种挥发性化合物的含量却有一定的差别。主要风味物质为醛类,酮类和含N的杂环化合物,其中含N的杂环化合物的种类和含量均最高,是麦香味形成的主要贡献物质。Abstract: Wheat germ is rich in nutriton, the baked wheat germ product has its own unique flavor, so wheat germ cookies with wheat germ as raw materials have good taste and market value. Wheat germ biscuits were used as the object, and extracted by SPME and then condensed for GC-MS and GC-O, different content of wheat germ biscuit' s volatile aroma components were analyzed and compared.The results showed that, the composition of volatile aroma components in wheat germ biscuit with different contents were not very large, but there were some differences in the content of all kinds of volatile compounds. The main flavor substances were aldehydes, ketones, and heterocyclic compounds containing N.Among them, the species and content of heterocyclic compounds containing N were the highest, which were the main contribution to the formation of wheat flavor.
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