油炸方法对箭头(Sagittaria latifolia)球茎片颜色、形态特性和香气化合物的影响

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-06-21 DOI:10.47836/ifrj.30.3.10
Mulyadi Mohammad Resyad Ghifari, O. Lasekan
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引用次数: 0

摘要

箭头菜是一种淀粉类蔬菜,具有独特的味道和许多促进健康的作用。为了丰富箭头的用途,增加箭头的消费量,研究了不同油炸方法对箭头球茎片形貌和香气成分的影响。采用加速溶剂萃取-高真空风味提取分析法(ASE-HVFEA)、气相色谱-质谱联用法(GC-MS)和气相色谱-气味联用法(GC-O)对深炸和空炸箭头玉米片进行了香气成分分析。目的是了解油炸和空气油炸箭头薯条之间香气化合物的可变性和丰度。此外,还对球茎切片的颜色和形态特征进行了研究。在不同的油炸薯条中发现了23种香气化合物。其中,2-甲基丁醛、(E)-2-庚烯醛、己醛和(E,E)-2,-4-十烯醛是炸薯片的主要香气成分。接着是吡嗪类。气味活性值(OAVs)结果显示,不同油炸方式的薯条香气谱差异显著(p < 0.05)。油炸薯片对烘焙类、2-3-二乙基-5-甲基吡嗪类、土豆类、甲基、油炸类、(E,E)-2,4-十二烯醛类、烘焙类、2-乙基-3,5-二甲基吡嗪类、麦芽类和2-甲基丁醛类的效力更高。然而,空气油炸薯条对相同的化合物表现出相似但较低的效力。不同油炸方式对炸薯片外观的影响差异不显著(p≥0.05),但油炸方式对炸薯片细胞壁的影响显著(p < 0.05)高于空气油炸方式。研究结果可为炸薯片的香气风味评价、改进及质量控制提供指导。
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Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips
Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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