Effects of Stir-frying Time and Method on Volatile Flavor Compounds in Highland Barley

被引：1
|
作者：
Zhang Y. [1 ,2 ]
Zhang W. [1 ,2 ]
Dang B. [1 ,2 ]
Yang X. [1 ,2 ]
Chen D. [3 ]
Hao J. [3 ]
机构：
[1] Academy of Agriculture and Forestry Sciences, Qinghai University, Xining
[2] Key Laboratory of Qinghai Province Tibetan Plateau Agric-product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining
[3] Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Science & Technology Investment Management Co. Ltd., Xining
来源：
Dang, Bin (156044168@qq.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Gas chromatography-mass spectrometry; Highland barley; Stir-frying method; Stir-frying time; Volatile flavor;
D O I：
10.7506/spkx1002-6630-20190724-323
中图分类号：
学科分类号：
摘要：
The effects of roasting time and methods on the volatile composition of highland barley (cv. Dulihuang) were studied by gas chromatography-mass spectrometry (GC-MS) combined with aroma analysis. The results showed that with the increase of stir-frying time, the types and contents of volatile substances increased, and the main flavor substances were heterocyclic compounds. The highest content of volatile substances of 46.09% was obtained at 8 minutes of stir-frying time. The traditional process of stir-frying followed by grinding produced more types of heterocyclic compounds as well as more prominent characteristic roasted aroma as compared with the opposite sequence. A total of 21 peaks were found to be common to all samples irrespective of stir-frying time or methods, among which pyrazines were the most representative aroma components in stir-fried highland barley. With the increase of stir-frying time, the fruity, herbal, flowery, and faint fatty aroma of raw highland barley changed to typical roasted highland barley-like aroma dominated by cocoa-like, roasted, nut-like and faint fruity aroma. According to the results of hierarchical cluster analysis (HCA) and principal component analysis (PCA), the similarity between 8 and 11 min stir-fried samples was high, indicating that their aroma composition and content were comparatively consistent, but the content of heterocyclic compounds was the highest at 8 min of stir-frying, so that 8 min could be considered as the most suitable stir-frying time for highland barley. This study can provide a theoretical basis for the development of roasted highland barley foods. © 2020, China Food Publishing Company. All right reserved.
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页码：271 / 277
页数：6
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