不同品种甘薯烘烤后感官、质构及香气成分的差异

TS215; 选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异.理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘薯总糖含量低于鲜食型甘薯;鲜食型甘薯中红瑶的总糖含量最高.感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好,淀粉型甘薯中冀粉 1号烘烤后口感较好;红瑶的口感最佳.质构及相关性分析得出,整体口感分别与咀嚼性、内聚性呈显著负相关(P＜0.05).红瑶的内聚性、咀嚼性数值最低,因此红瑶的口感最好.GC-MS及PLSDA分析得出,苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间...

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Published in食品工业科技 Vol. 42; no. 5; pp. 85 - 92
Main Authors 田晴, 孙立永, 杨胜广, 王学清, 胡亚亚, 韩美坤, 刘兰服, 马志民, 牟德华
Format Journal Article
LanguageChinese
Published 河北科技大学食品与生物学院,河北石家庄050018%河北协同创新中心,河北石家庄050000%广宗县农业农村局,河北邢台054600%河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035%河北科技大学食品与生物学院,河北石家庄050018 01.03.2021
河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035
Subjects
甘薯品种
烘烤
理化指标
感官评价
香气成分
质构特性
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020050029

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Abstract TS215; 选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异.理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘薯总糖含量低于鲜食型甘薯;鲜食型甘薯中红瑶的总糖含量最高.感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好,淀粉型甘薯中冀粉 1号烘烤后口感较好;红瑶的口感最佳.质构及相关性分析得出,整体口感分别与咀嚼性、内聚性呈显著负相关(P＜0.05).红瑶的内聚性、咀嚼性数值最低,因此红瑶的口感最好.GC-MS及PLSDA分析得出,苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间共有香气组分;芳樟醇、癸醛、2-莰烯、壬酸、糠醛五种香气成分为甘薯重要香气成分.综合得出,受试品种中最适合用于烘烤的品种为红瑶.
AbstractList TS215; 选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异.理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘薯总糖含量低于鲜食型甘薯;鲜食型甘薯中红瑶的总糖含量最高.感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好,淀粉型甘薯中冀粉 1号烘烤后口感较好;红瑶的口感最佳.质构及相关性分析得出,整体口感分别与咀嚼性、内聚性呈显著负相关(P＜0.05).红瑶的内聚性、咀嚼性数值最低,因此红瑶的口感最好.GC-MS及PLSDA分析得出,苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间共有香气组分;芳樟醇、癸醛、2-莰烯、壬酸、糠醛五种香气成分为甘薯重要香气成分.综合得出,受试品种中最适合用于烘烤的品种为红瑶.
Author 孙立永
韩美坤
王学清
马志民
田晴
刘兰服
胡亚亚
杨胜广
牟德华
AuthorAffiliation 河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035;河北科技大学食品与生物学院,河北石家庄050018%河北协同创新中心,河北石家庄050000%广宗县农业农村局,河北邢台054600%河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035%河北科技大学食品与生物学院,河北石家庄050018
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Author_FL LIU Lanfu
YANG Shengguang
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MOU Dehua
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Keywords 甘薯品种
烘烤
理化指标
感官评价
香气成分
质构特性
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Snippet TS215; 选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异.理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘...
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Title 不同品种甘薯烘烤后感官、质构及香气成分的差异
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