Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
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DOI：
10.1016/j.lwt.2014.05.004
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发表时间：
2014-11
期刊：
影响因子：
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通讯作者：
M. Z. Ozel;D. K. Yanık;F. Göğüş;J. Hamilton;A. Lewis
中科院分区：
文献类型：
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作者：
M. Z. Ozel;D. K. Yanık;F. Göğüş;J. Hamilton;A. Lewis
采用传统的平锅烘烤和对流-微波炉耦合烘烤两种不同的烘烤方式对黄连木果实进行烘烤。在各种焙烧过程之前或之后对样品进行冷压以降低含油量。通过冷压，所有样品的含油量均降至约21.8微克/100微克。这样就可以把烤好的水果磨成粉末状。采用直接热解吸气相色谱联用技术对样品中的挥发性化合物进行了分析。所有样品中发现的主要化合物为醋酸、柠檬烯、α-Pinene、β-Pinene、2-Carene和δ-Muurolene。与之前的研究相比，去掉油可以减少烘烤水果中发现的挥发性化合物的数量(与烘焙方法无关)。与咖啡香气有关的化合物(吡嗪、呋喃和呋喃酮)在烘焙过程之前而不是之后进行冷压时，被认为是增加的。
Pistacia terebinthusfruit was roasted by either the traditional pan-roasting method or by coupled convection-microwave oven roasting (at two different settings). Cold pressing to reduce the oil content was carried out on samples either before or after the various roasting processes. Oil content of all samples was reduced to approximately 21.8 g/100 g by cold pressing. This allowed the grinding of the roasted fruit into powder form. The volatile compounds of these samples were investigated using direct thermal desorption coupled with gas chromatography. The main compounds found in all samples were acetic acid, limonene, α-pinene, β-pinene, 2-carene and δ-muurolene. Removal of oil was seen to decrease the number of volatile compounds found in roasted fruit (irrespective of roasting method) when compared with previous studies. Compounds specifically relating to coffee aroma (pyrazines, furans and furanones) were seen to be increased when cold pressing was carried out before the roasting process rather than afterwards.