发芽及挤压膨化对糙米挥发性风味物质的影响

陈焱芳,张名位,张雁,邓媛元,魏振承,唐小俊,刘光,李萍

Effects of Germination and Extrusion on Volatile Flavor Compounds in Brown Rice

CHEN YanFang,ZHANG MingWei,ZHANG Yan,DENG YuanYuan,WEI ZhenCheng,TANG XiaoJun,LIU Guang,LI Ping

表4 糙米样品挥发性风味化合物的气味属性及强度

Table 4 Odor intensity and classification of volatile flavor compounds in brown rice samples

类别 Category 化合物 Compounds 气味 Odor 气味强度值 Odor intensity value 糙米 Brown rice 挤压膨化糙米 Extruded brown rice 发芽糙米 Germinated brown rice 挤压膨化发芽糙米 Extruded germinated brown rice 坚果 Nutty 戊醛 Pentanal 杏仁 Almond 0 0 0 1 苯甲醛 Benzaldehyde 坚果 Nut 0 2 0 2 α-蒎烯 α-Pinene 坚果 Nut 0 0 0 1 2-乙酰-1-吡咯啉 2-Acetyl-1-pyrroline 爆米花 Popcorn 3 3 0 3 2-戊基呋喃 Furan, 2-pentyl- 杏仁 Almond 0 1 0 2 果香 Fruity 壬醛 Nonanal 柑橘 Orange 1 2 1 2 对薄荷-1(7),3-二烯 β-Terpinene 薄荷 Mint 0 0 0 1 乙酸乙酯 Ethyl acetate 水果 Fruit 0 1 0 2 对二甲苯 p-Xylene 甜香 Sweet 0 3 0 2 花香 Floral 甲苯 Toluene 花香 Flower 1 0 0 0 乙苯 Ethylbenzene 芳香 Fragrance 0 1 0 0 青草 Grassy 己醛 Hexanal 青味 Green 1 3 0 3 1-辛烯-3-醇 1-Octen-3-ol 蘑菇 Mushroom 3 3 0 2 2-乙基-1-己醇 1-Hexanol, 2-ethyl- 青味 Green 2 0 2 0 邻二甲苯 o-Xylene 青草 Grass 0 1 0 0 蜡质 Waxy 庚醛 Heptanal 脂肪 Lipid 2 3 0 3 癸醛 Decanal 肥皂 Soap 2 0 0 2 正丁醇 1-Butanol 西药 Medicine 2 0 1 1 正己醇 1-Oexanol 树脂 Resin 3 0 1 0