Suitability Evaluation of Different Varieties of Lotus Rhizome for Lotus Rhizome Balls

被引：0
|
作者：
Huang C. [1 ]
Li J. [1 ]
Liu J. [2 ]
Yan S. [1 ,3 ,4 ]
Wang X. [5 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan
[2] College of Science, Huazhong Agricultural University, Wuhan
[3] Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan
[4] Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan
[5] Weishan Bureau of Agriculture and Rural Affairs, Jining
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 06期
关键词：
flavor compounds; lotus rhizome; lotus rhizome ball; sensory evaluation; texture properties; variety;
D O I：
10.13386/j.issn1002-0306.2022020230
中图分类号：
学科分类号：
摘要：
In order to explore the influence of lotus rhizome varieties on the quality of lotus seed, six main varieties of lotus root were selected to prepare lotus seed, and their surface color, texture characteristics, water content and fat content were measured. The volatile flavor components of lotus seed were analyzed by electronic nose and headspace solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). Finally, combined with sensory score, comprehensive evaluation was carried out. The results showed that the brightness values L* and b* of 'Lulinhu' rhizome balls were significantly higher than that of the others (P<0.05), and the value a* of 'Elian No.5' rhizome balls was the lowest among them. Lotus rhizome balls made from 'Elian No.5' possessed the highest texture quality among all the six samples, followed by that made from 'Hongya', 'Lulinhu', 'Miancheng', 'Elian No.6' and 'Xinken'. The lotus rhizome balls made from 'Lulinhu' possessed the highest moisture content and fat content. The lotus rhizome balls made from 'Xinken' had the lowest moisture content and fat content. Among the six mainly-planted variety of lotus rhizomes, lotus rhizome balls made from 'Elian No.5' features a relatively high moisture content and a moderate fat content. The result of HS-SPME-GC-MS showed that there were a total of 104 volatile flavor components found in lotus rhizome balls, mainly including esters, aldehydes and phenols. The content of aldehydes in lotus rhizome balls made from 'Elian No.5' and 'Miancheng' was higher than that in the other four varieties of lotus rhizome balls. The findings of the E-nose showed that the key flavor compounds from six kinds of lotus rhizome balls were similar, but there was a slightly different, among them the overall flavor of the lotus rhizome balls made from 'Elian No.5' was slightly better than that made from the other varieties and the lotus rhizome balls made from 'Elian No.5' achieved the highest score in the sensory evaluation. The lotus rhizome balls made from different varieties of lotus rhizomes possessed different flavors and qualities. Among the lotus rhizome balls made from the lotus rhizomes used in this work, the lotus rhizome ball from 'Elian No.5' showed the best quality. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：283 / 291
页数：8
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