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当前位置: 首页 > 文章 > 变温压差膨化干燥对秀珍菇鲜香味的影响 食品科学 2019 (22) 243-248
Position: Home > Articles > Effects of Variable-Temperature Variable-Pressure Puffing on Umami and Aroma Components of Pleurotus geesteranus FOOD SCIENCE 2019 (22) 243-248

变温压差膨化干燥对秀珍菇鲜香味的影响

作  者：
包秀婧;刘新宇;辛广;许贺然;张志勇;孙丽斌;魏云云
单  位：
沈阳农业大学食品学院
关键词：
秀珍菇;变温压差膨化干燥;鲜味;香味
摘  要：
为探究变温压差膨化干燥对秀珍菇鲜香味的影响,通过高效液相色谱仪、氨基酸分析仪、电子舌、顶空固相微萃取和气相色谱-质谱联用法进行测定。结果表明:鲜样、预干燥样、膨化后样鲜味氨基酸含量分别为2.941、8.820 mg/g和3.759 mg/g,风味核苷酸含量分别为0.220、0.850 mg/g和1.278 mg/g,味精当量值分别为1.839%、27.211%和9.687%;鲜样、预干燥样、膨化后样共鉴定出29种挥发性风味物质,主要包括醇类、醛类、酮类、烷烃类和呋喃类化合物,3种样品分别检测出18、16种和13种;经膨化干燥后鲜味物质均增加,香味物质中醛类、烯烃类和呋喃类化合物相对含量增加,醇类、酮类物质相对含量降低。综上所述,变温压差膨化干燥能够提升秀珍菇的鲜味,同时膨化后增加的己醛、苯甲醛具有青草味和杏仁味,能够赋予其特殊香味。就鲜香味而言,变温压差膨化干燥是秀珍菇较为合适的一种加工方式。
译  名：
Effects of Variable-Temperature Variable-Pressure Puffing on Umami and Aroma Components of Pleurotus geesteranus
作  者：
BAO Xiujing;LIU Xinyu;XIN Guang;XU Heran;ZHANG Zhiyong;SUN Libin;WEI Yunyun;College of Food Science, Shenyang Agricultural University;
关键词：
Pleurotus geesteranus;;variable-temperature variable-pressure puffing;;umami;;aroma
摘  要：
This study aimed to explore the effect of variable-temperature variable-pressure puffing on the umami and aroma components of Pleurotus geesteranus. High performance liquid chromatography, an amino acid analyzer, an electronic tongue, headspace solid phase microextraction and gas chromatography-mass spectrometry(GC-MS) were used to determine the aroma and taste compounds. The results showed that the umami amino acid contents of fresh, pre-dried and puffed samples were 2.941, 8.820 and 3.759 mg/g, respectively; the flavor nucleotide contents were 0.220, 0.850 and 1.278 mg/g, respectively. The equivalent umami concentration(EUC) values were 1.839%, 27.211%, and 9.687%, respectively. A total of 29 volatile flavor components were identified from fresh, pre-dried and puffing samples, including alcohols, aldehydes, ketones, alkanes and furans. The three samples contained 18, 16 and 13 volatile flavor components, respectively. After variable-temperature variable-pressure puffing, the contents of umami components increased; the relative contents of aldehyde, olefin and furan compounds increased, while the relative contents of alcohols and ketone decreased. In summary, variable-temperature variable-pressure puffing can enhance the umami taste of P. geesteranus, and the contents of hexanal and benzaldehyde increase after puffing, which have a green grass and almond-like aroma, contributing to the unique aroma of puffed P. geesteranus. Variable-temperature variable-pressure puffing is a suitable processing method for P. geesteranus.

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