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作物学报 ›› 2025, Vol. 51 ›› Issue (5): 1409-1420.doi: 10.3724/SP.J.1006.2025.44139

• 研究简报 • 上一篇    

马铃薯块茎蒸制和烘焙后嗅味品质分析

徐杰1，夏露露1，唐振三1，李文丽2，赵甜甜3，程李香1，张峰1,*   

  1. 1 甘肃农业大学农学院 / 省部共建干旱生境作物学国家重点实验室，甘肃兰州 730070；2 甘肃农业大学园艺学院，甘肃兰州 730070；3 甘肃农业大学生命科学技术学院，甘肃兰州 730070
  • 收稿日期:2024-08-30 修回日期:2024-12-12 接受日期:2024-12-12 出版日期:2025-05-12 网络出版日期:2024-12-18
  • 基金资助:
    本研究由国家重点研发计划项目(2022YFD1602104)，甘肃省高校科研创新平台(2024CXPT-01)，甘肃省科技重大专项(21ZD11NA009)和甘肃省高等学校产业支撑计划项目(2023CYZC-44)资助。

The odor quality analysis of potato tuber after steaming and baking

XU Jie1,XIA Lu-Lu1,TANG Zhen-San1,LI Wen-Li2,ZHAO Tian-Tian3,CHENG Li-Xiang1,ZHANG Feng1,*   

  1. 1 College of Agriculture, Gansu Agricultural University / Gansu Provincial Key Laboratory of Arid Land Crop Science, Lanzhou 730070, Gansu, China; 2 College of Horticulture, Gansu Agricultural University, Lanzhou 730070, Gansu, China; 3 College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, Gansu, China
  • Received:2024-08-30 Revised:2024-12-12 Accepted:2024-12-12 Published:2025-05-12 Published online:2024-12-18
  • Supported by:
    This study was supported by the National Key Research and Development Program of China (2022YFD1602104), the Gansu Province University Science and Research Innovation Platform (2024CXPT-01), the Gansu Province Science and Technology Key Project (21ZD11NA009), and the Gansu Province Higher Education Industry Support Program (2023CYZC-44).

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摘要：

马铃薯块茎加工后嗅味品质是衡量加工产品品质的重要指标，分析块茎加工后嗅味品质不仅能够完善马铃薯块茎风味评价体系，还为选育优异风味品种提供一定依据。本研究以20个马铃薯品种(系)块茎为试验材料，110℃蒸制和250℃烘焙加工后，采用顶空固相微萃取法结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对熟化块茎产生的挥发性风味物质进行鉴定，分析挥发性风味成分之间的相关性。结合嗅味品质感官评价对挥发性风味物质进行相对气味活度值(ROAV)分析、偏最小二乘判别(PLS-DA)分析和主成分(PCA)分析。110℃蒸制后，20份供试材料的挥发性风味物质中醛类含量最高，醛类与吡嗪类呈显著正相关；酯类与烃类呈显著负相关。250℃烘焙后，20份供试材料的挥发性风味物质中酯类含量最高，醛类与呋喃类呈显著正相关；酮类与烃类呈显著正相关；酸类与其他杂环类呈显著正相关；酮类与呋喃类呈显著负相关；醛类与酯类、酮类呈显著负相关。蒸制加工后块茎共有39种ROAV＞1的关键风味物质，PLS-DA分析VIP＞1的有月桂醛、正十四烷、棕榈酸、苯乙醛、正十六烷、2-氨基-5-甲基苯甲酸、正壬醛、癸醛、正十二烷、正辛醛和对二甲苯，PCA分析提取到5个主成分，累计贡献率达到86.248%；烘焙加工后块茎共有45种ROAV＞1的关键风味物质，PLS-DA分析VIP＞1的有正十六烷、正壬醛、癸醛、正十四烷、棕榈酸、正十二烷、月桂醛、苯甲醛和香叶基丙酮，PCA分析提取到4个主成分，累计贡献率达到78.102%。月桂醛、苯乙醛、正壬醛、癸醛、正十四烷、正十六烷和棕榈酸是蒸制加工后马铃薯优质嗅味品质的标志物。苯甲醛、正壬醛、癸醛、月桂醛、正十四烷、正十六烷、棕榈酸和香叶基丙酮是烘焙加工后马铃薯优质嗅味品质的标志物。蒸制加工和烘焙加工后嗅味品质优异的马铃薯品种均是sante Malta、H0916、H0933、H0951和甘农奶香薯。

关键词: 马铃薯, 蒸制, 烘焙, 挥发性风味物质

Abstract:

The odor quality of potato tuber after processing is an important index to evaluate the quality of processed products. Analyzing odor quality of potato tuber after processing can not only improve the evaluation system of potato tuber flavor, but also provide a basis for breeding varieties with excellent flavor. In this study, the tubers of 20 potato varieties (lines) were used as materials, which were steamed at 110℃ and baked at 250℃. The volatile flavor compounds produced from these cured tubers were identified by the headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the correlation between volatile flavor components was analyzed. Combined with the sensory evaluation of odor quality, the relative odor activity value (ROAV) analysis, partial least squares-discriminant analysis (PLS-DA), and principal component analysis (PCA) were performed for volatile flavor compounds. After steaming at 110℃, the content of aldehydes was the highest among the volatile flavor components of 20 varieties (lines). The content of aldehydes was significantly positively correlated with pyrazines, and the content of esters was significantly negatively correlated with hydrocarbons. After baking at 250℃, the content of esters was the highest among the volatile flavor components of 20 varieties (lines). There was a significant positive correlation between aldehydes and furans, ketones and hydrocarbons, acids and other heterocycles, respectively. The content of ketones was significantly negatively correlated with furans, and the content of aldehydes was significantly negatively correlated with esters and ketones. After steaming, there were 39 key flavor substances with ROAV>1 in tubers. PLS-DA results indicated that these key flavor substances with VIP>1 included lauraldehyde, n-tetradecane, palmitic acid, phenylacetaldehyde, n-cetane, 2-amino-5-methylbenzoic acid, n-nonaldehyde, decylaldehyde, n-dodecane, n-octanaldehyde and p-xylene. Five principal components were extracted by PCA analysis, and the cumulative contribution rate reached 86.248%. After baking, there were 45 key flavor substances with ROAV>1 in tubers. PLS-DA results indicated that these key flavor substances with VIP>1 included n-cetane, n-nonaldehyde, capric aldehyde, n-tetracetane, palmitic acid, n-dodecane, lauraldehyde, benzaldehyde and geraniylacetone. Four principal components were extracted by PCA analysis, and the cumulative contribution rate reached 78.102%. The laural, phenylacetaldehyde, n-nononal, capric aldehyde, n-tetradecane, n-cetane, and palmitic acid were the markers of excellent odor quality of steamed potatoes. The benzaldehyde, n-nonyl aldehyde, capric aldehyde, lauryl aldehyde, n-tetradecane, n-cetane, palmitic acid, and geranyl acetone were the markers of excellent odor quality of baked potatoes. The potato varieties with excellent odor quality after steaming and baking were sante Malta, H0916, H0933, H0951, and Gannon milk sweet potato.

Key words: potato, steaming, baking, volatile flavor substance

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