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当前位置: 首页 > 文章 > 葡萄籽超微粉添加对曲奇饼干香气的影响 食品科学 2017 (20) 103-111
Position: Home > Articles > Effect of Addition of Ultrafine Powder of Grape Seed Oil Extraction Residue on the Aroma of Cookies FOOD SCIENCE 2017 (20) 103-111

葡萄籽超微粉添加对曲奇饼干香气的影响

作  者：
杨宇迪;程湛;满媛;李景明
单  位：
中国农业大学食品科学与营养工程学院
关键词：
曲奇饼干;葡萄籽超微粉;风味;感官品质;偏最小二乘判别分析
摘  要：
将葡萄籽超微粉碎并添到曲奇饼干中,探究其对曲奇饼干香气成分及感官品质的影响。采用气相色谱-质谱联用仪分别检测了普通葡萄籽粉、葡萄籽超微粉及添加超微粉前后曲奇饼干的香气成分,并结合偏最小二乘判别分析法研究葡萄籽超微粉对曲奇饼干香气成分的影响。结果显示,超微粉碎后香气物质的种类虽未发生明显的改变,但香气成分的相对含量显著增加。葡萄籽超微粉添加比例为5%时,烘烤香比较浓郁。当添加比例达到10%时,曲奇饼干整体风味较为复杂,包括苦杏仁味、香蕉味、水果味/青草味、面包味以及坚果味。采用9点享乐法感官品评结果可以看出,葡萄籽的添加可以为饼干带来可感知的变化,添加比例为5%时,香气得分最高。葡萄籽超微粉会给曲奇饼干香气带来积极的影响,添加比例在10%以内均可被消费者接受。
译  名：
Effect of Addition of Ultrafine Powder of Grape Seed Oil Extraction Residue on the Aroma of Cookies
作  者：
YANG Yudi;CHENG Zhan;MAN Yuan;LI Jingming;College of Food Science and Nutritional Engineering, China Agricultural University;
关键词：
cookies;;ultrafine powder of grape seeds;;aroma;;sensory quality;;partial least squares discriminant analysis(PLS-DA)
摘  要：
The aim of this study was to explore the effect of adding superfine powder of grape seed residue from oil extraction into cookies on aroma components and sensory quality. The aroma constituents of common grape seed powder, ultrafine powder of grape seeds(UPGS) and cookies with and without UPGS were detected by gas chromatography-mass spectrometry(GC-MS). Partial least squares discriminant analysis(PLS-DA) was used to study the effect of UPGS on the aroma components of cookies. The results showed that the species of aroma substances were not changed markedly, but the aroma content was increased remarkably after ultrafine pulverization of grape seed meal. Upon the addition of 5% UPGS, the baking aroma of cookies was relatively rich. The flavor of cookies with 10% UPGS was composed of a complex mixture of bitter apricot kernel, banana, fruity grassy, bread and nut aromas. The results of 9-point hedonic sensory evaluation showed that the addition of UPGS could cause perceived sensory changes of cookies. Upon the addition of 5% UPGS, the aroma score was the highest. In conclusion, UPGS addition could cause a positive impact on the aroma of cookies, and a proportion of less than 10% could be accepted by consumers.

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