Off-flavor compounds of liquid from processing purple potato granules and enzymatic deodorization effect
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摘要:目的
明确冻融分离法制备紫色马铃薯全粉汁液副产物腥味物质成分，及其酶解脱腥效果。
方法采用顶空固相微萃取气相色谱−质谱联用法结合气味活度值法，分析加工中间样品、汁液副产物及γ−淀粉酶酶解汁液的挥发性物质组成变化。
结果冻融分离法制备紫色马铃薯全粉过程中样品风味及其挥发性物质成分组成变化明显。从生鲜薯片、熟化薯片、解冻薯泥、分离汁液和酶解分离汁液中分别鉴定出16种(醛类和醇类为主)、27种(醛类、醇类和酚类为主)、18种(醛类和帖烯类为主)、33种(醇类和酚类为主)和39种(醛类、醇类、酮类和酚类为主)挥发性物质。来源于生鲜薯片中的1−辛烯−3−醇是形成汁液土腥味的关键物质，熟化阶段形成的顺−3−壬烯−1−醇和吲哚分别是汁液酸腐气味和刺激性气味的主要成分。γ−淀粉酶酶解处理可有效消除汁液中的3种致腥成分，同时新生成苯乙醛、壬醛、癸醛、月桂醛、大马士酮、香芹酚等关键性呈香物质，以及吡嗪类、噻唑类杂环芳香气成分。
结论γ−淀粉酶酶解处理可有效脱除紫色马铃薯汁液腥味。
Abstract:ObjectiveTo identify the off-flavor compounds of liquid by-product from processing purple potato granules using freeze-thaw method, and study the enzymatic deodorization effect.
MethodChanges of volatile components in partially processed samples, liquid by-product and γ-amylase hydrolysate were analyzed using head space solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).
ResultSignificant differences were found in the sensory flavor and volatile components during the process of freeze-thaw separation of purple potato granules. We identified 16(mainly aldehydes and alcohols), 27(mainly aldehydes, alcohols and phenols), 18(mainly aldehydes and terpenes), 33(mainly alcohols and phenols) and 39 (mainly aldehydes, alcohols, ketones and phenols) kinds of volatile compounds from fresh potato chips, steamed potato, thawed and mashed potato, separation liquid and γ-amylase hydrolysate, respectively. The key substance from fresh potato chips was 1-octen-3-ol leading to the earthy smell of separation liquid. The main substances formed in steaming process were cis-3-nonen-1-ol and indole leading to sour smell and irritant odor of separation liquid respectively. γ-Amylase hydrolysis effectively removed the three odorants in separation liquid and increased the contents of aroma components including benzadehyde, aldehyde, decyl aldehyde, lauryl aldehyde, damascene, carvacrol and heterocyclic compounds such as pyrazines, benzothiazole.
Conclusionγ-Amylase hydrolysis can effectively remove the off-flavor of liquid by-product from purple potato granules.
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Keywords:
- purple potato /
- liquid /
- off-flavor /
- γ-amylase /
- gas chromatography-mass spectrometry(GC-MS) /
- odor activity value
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图 1 不同条件下γ−淀粉酶酶解汁液的腥味值和还原糖含量
各图中，同一指标柱子上方的不同小写字母表示差异显著(P<0.05，Duncan’s法)
Figure 1. Off-flavor sensory scores and reducing sugar contents of separation liquids hydrolyzed by γ-amylase under different conditions
In each figure, different lowercase letters on the bar of same indicator indicate significant difference (P<0.05, Duncan’s test)
表 1 紫色马铃薯制泥过程及分离汁液样品腥味感官评分1)
Table 1 Off-flavor sensory scores of partially processed samples and separation liquid during the production process of purple potato granules
样品 Sample 分值 Sensory score 生鲜薯片
Fresh potato chip4.3±0.21a 熟化薯片
Steamed potato chip2.7±0.15d 解冻薯泥
Thawed and mashed potato3.4±0.26bc 分离汁液
Separation liquid3.8±0.15b 1)同列数据后的不同小写字母表示差异显著 (P<0.05，Duncan’s 法)
1) Different lowercase letters in the same column indicate significant difference (P<0.05, Duncan’s test)
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表 2 紫色马铃薯制泥不同阶段样品及酶解分离汁液的挥发性物质含量1)
Table 2 Contents of volatile compounds from partially processed samples, separation liquid and γ-amylase hydrolysate during the production process of purple potato
w/(μg·kg−1) 化合物类别
Compound type化合物名称
Compound分子式
Molecular
formula生鲜薯片
Fresh
potato chip熟化薯片
Steamed
potato chip解冻薯泥
Thawed and
mashed potato分离汁液
Separation
liquid酶解汁液
γ-amylase
hydrolysate烃类
Hydrocarbon1,2,4,5−四甲基苯
1,2,4,5-TetramethylbenzeneC10H14 10.93 7.95 12.85 8.58 15.32 邻−异丙基甲苯
1-Isopropyl-2-methylbenzeneC10H14 15.91 12.83 — 13.09 33.65 萘 Naphthalene C10H8 11.05 7.41 11.38 10.19 10.35 五甲基苯 Pentamethylbenzene C11H16 2.68 — — — 5.24 1−甲基萘 1-Methylnaphthalene C11H10 3.50 — — — 6.76 正十三烷 Tridecane C13H28 5.44 6.65 8.64 4.00 5.74 1,3−二甲基萘 1,3-Dimethyl-naphthalen C12H12 — — — 0.92 — 2,3,5−三甲基萘
2,3,5-TrimethylnaphthaleneC13H14 — — — 0.89 — 正十六烷 Hexadecane C16H34 — — — 4.97 8.27 菲 Phenanthrene C14H10 — — — 1.57 3.04 烯类
AlkeneD−柠檬烯 D-(+)-Limonene C10H16 — — 534.32 55.24 44.13 γ−松油烯 γ-Terpinene C10H16 — — 11.03 — — 环庚烯 Cycloheptene C7H12 — — — 12.89 — 醛类
Aldehyde苯甲醛 Benzaldehyde C7H6O — — — — 55.27 苯乙醛 Phenylacetaldehyde C8H8O 104.51 — — — 86.92 壬醛 1-Nonanal C9H18O — — 13.20 — 44.14 癸醛 Decanal C10H20O — 5.19 8.24 — 18.52 柠檬醛 (E)-3,7-dimethylocta-2,6-diena C10H16O 8.20 — 6.28 — — 月桂醛 1-Dodecanal C12H24O — 8.22 — — 2.80 醇类
Alcohol1−庚醇 1-Heptanol C7H16O — — — — 34.22 1−辛烯−3−醇 1-Octen-3-ol C8H16O 108.61 102.53 − 54.19 — 2−辛醇 D(+)-2-Octanol C8H18O — — — — 24.44 2−乙基己醇 2-Ethylhexanol C8H18O 62.33 — — — — 苯甲醇 Benzyl alcohol C7H8O 19.11 33.61 4.55 19.90 — 1−辛醇 1-Octanol C8H18O — 11.85 7.70 12.50 16.56 芳樟醇 Linalool C10H18O — 75.57 — — — 苯乙醇 Phenethyl alcohol C8H10O 114.75 23.86 16.23 16.66 21.09 顺−3−壬烯−1−醇 cis-3-Nonen-1-ol C9H18O — 9.40 — 9.15 — 1−壬醇 1-Nonanol C9H20O — 20.60 — 77.98 53.12 DL−薄荷醇 DL-Menthol C10H20O — 22.88 — 19.45 15.95 4−萜烯醇 Terpinen-4-ol C10H18O — — — 2.95 — 香叶醇 Geraniol C10H18O 26.68 37.69 22.32 22.81 — 1−癸醇 1-Decanol C10H22O — — — — 22.94 月桂醇 1-Dodecanol C12H26O — — — 13.22 32.86 十六烷醇 1-Hexadecanol C16H34O — — — 9.88 13.17 香叶基香叶醇 Geranylgeraniol C20H34O — — — 10.32 —
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表 3 紫色马铃薯制泥不同阶段样品及酶解分离汁液主要风味物质的气味活度值(OAV)1)
Table 3 Odor activity values (OAVs) of the major volatiles from partially processed samples, separation liquid and γ-amylase hydrolysate during the production process of purple potato granules
化合物
Compound气味特征
Odorant description感觉阈值[14]/
(μg·kg−1)
Threshold
valueOAV 生鲜薯片
Fresh potato chip熟化薯片
Steamed
potato chip解冻薯泥
Thawed and
mashed potato分离汁液
Separation
liquid酶解汁液
γ-Amylase
hydrolysateD−柠檬烯 D-(+)-Limonene 柠檬香[12] Lemon aroma 210 — — 2.54 0.26 0.21 芳樟醇 Linalool 玫瑰香、甜香[12] Rose aroma, sweetness 6 — 12.60 — — — 香叶醇 Geraniol 温和的玫瑰花香甜[12] Mild rose sweetness aroma 30 0.89 1.26 0.74 0.76 — 苯甲醛 Benzaldehyde 水果香、坚果香[12] Fruit or nutty aroma 350 — — — — 0.16 苯乙醛 Phenylacetaldehyde 花香、甜香[14] Flowers, sweetness 4~9 26.13 — — — 21.73 壬醛 1-Nonanal 玫瑰、柑橘香气[15-16] Rose or citrus fruits aroma 1 — — 13.20 — 44.14 癸醛 Decanal 橘子味、清香味[17] Citrus or fresh scent aroma 0.9~5.0 — 1.04 1.65 — 3.70 柠檬醛
(E)-3,7-dimethylocta-2,6-diena柠檬香[18] Lemon aroma 5 1.64 — 0.64 — — 月桂醛 1-Dodecanal 花香、果香[12] Flower or fruit aroma 2 — 4.11 — — 1.40 1−庚醇 1-Heptanol 可可香味[18] Cocoa flavor 330 — — — — 0.10 1−辛烯−3−醇 1-Octen-3-ol 蘑菇气味、泥土味[17] Mushroom or earthy taste 10 10.86 10.25 — 5.42 — 1−辛醇 1-Octanol 柑橘果香[15] Citrus aroma 54~100 0.22 0.14 0.23 0.31 0.60 顺−3−壬烯−1−醇
cis-3-Nonen-1-ol轻微酸腐蜡样气息[19]
Unpleasant acid putrefaction wax taste1 — 9.40 — 9.15 — 1−壬醇 1-Nonanol 柑橘香、脂肪气味[12] Citrus or fat taste 2 — 10.30 — 38.99 26.56 1−癸醇
1-Decanol玫瑰脂蜡香、橙花香[19]
Rose or orange-flowers aroma400 — — — — 0.06 月桂醇 1-Dodecanol 月下香、紫罗兰香气[18] Laurel or violet aroma 1 000 — — — 0.01 0.03 水杨酸甲酯 Methyl salicylate 冬青油的香气[15] Gaultheria oil aroma 60 — 0.12 0.14 — — γ−壬内酯 γ-Nonanolactone 椰子、桃子香气[12] Coconut or peach aroma 31~310 — 0.21 — — — γ−癸酸内酯 γ-Decalactone 果香[12] Fruit aroma 90 — 0.06 — — — 2−壬酮 2-Nonanone 果香、甜香[12] Fruit and sweetness aroma 80 — 0.12 0.40 0.26 0.21 甲基壬基甲酮 2-Undecanon 果香、蜡香、脂肪香[12] Fruit, wax or fat aroma 30 — 0.28 0.36 0.28 0.11 大马士酮 β-Damascenone 芳香、花香[18] Sweet or flower aroma 0.05 — — — — 298.60 香叶基丙酮 Geranylacetone 果香、蜡香、木香[12] Fruit, wax or woody aroma 60 0.17 0.03 0.24 — 0.17 愈创木酚 Guaiacol 甜香[12] Sweet aroma 0.17~5.50 — 5.06 — 1.97 2.54 香芹酚 Carvacrol 辛香气味[18] Spicy smell 0.1 — — — — 61.90 2,4−二叔丁基酚
2,4-Di-tert-butylphenol果香[18] Fruit aroma 200 — 0.01 — 0.02 0.04 2,3,5,6−四甲基吡嗪
2,3,5,6-tetramethyl-pyrazine烤肉焦香味、坚果香
Roast meat scorch or nutty aroma100 — — — — 0.13 苯并噻唑 Benzothiazole 炖肉味、烧烤味[12, 20] Stew meat flavor or toasty 80 — — — — 0.13 吲哚 Indole 焦油气味[21] Burnt gasoline 500 — 0.41 — 0.02 — 1) “—”表示未检出
1) “—” indicates not detected
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