Analyse of key volatile flavor compounds on faba bean pickled in vinegar
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摘要: 为探明醋浸渍对不同蚕豆原料挥发性风味成分的影响,采用固相微萃取（SPME）和气质联用技术（GC/MS）,分析鲜蚕豆、热处理鲜蚕豆和蚕豆种子经过醋浸渍后挥发性风味成分的差异和变化。结果表明:三种蚕豆原料经过醋浸后分别检测出36、31、20种挥发性风味化合物。醋浸鲜蚕豆主体风味成分是1-辛烯-3-酮,醋浸热处理鲜蚕豆主体风味成分由1-辛烯-3-酮和1-辛烯-3-醇组成,醋浸蚕豆种子主体风味成分由乙酸乙酯、壬醛、乙酸异戊酯、辛醛、丙烯酸正丁酯、己醛、庚醛、2-戊基呋喃、3-羟基-2-丁酮、苯乙醇构成。与醋浸前相比,鲜蚕豆风味化合物数量没有变化,热处理鲜蚕豆风味化合物数量略有减少,蚕豆种子风味化合物数量降低较多。Abstract: In order to study the influence ment of vinegar pickling on volatile flavor compounds in different raw material of faba bean, fresh beans, heated fresh beans and beans seeds pickled in vinegar were analyzed using a solid phase microextraction (SPME) and GC/MS. The results indicated that a total of 36, 31, 20 compounds were detected in the three raw material of faba bean, respectively. The key odor compounds of pickled fresh beans was 1-Octen-3-one. 1-Octen-3-one and 1-Octen-3-ol were the key odor compounds of pickled heated fresh beans. The flavor of pickled beans seeds were mainly composed of ethyl acetate, nonanal, isoamyl acetate, octanal, butyl acrylate, hexanal, heptaldehyde, 2- pentyl- Furan, 3- hydroxy- 2- Butanone, Phenylethyl Alcohol. Compared with the original flavors of faba beans, the number of favor compounds of fresh beans after vinegar pickling had no change, heated fresh beans decreased slightly, and beans seeds decreased more.
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Keywords:
- faba bean /
- pickling in vinegar /
- flavor compounds
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