全麦食品烘焙过程对烷基间苯二酚呈味效应的影响及作用机制

全麦食品营养组成全面丰富且满足人们对健康食物的追求，近年来在我国市场消费增长迅速。但在其烘焙加工过程中，麸皮中存在的酚酸类物质生成的风味物质及其与蛋白质相互作用释放作用对全麦食品总体感官品质产生影响，限制了其更好的推广食用。本研究以麦麸中含量较高的烷基间苯二酚成分为研究对象，借助顶空固相微萃取-气相色谱质谱（HS-SPME-GC/MS）探究其在烘焙过程中随加工条件变化引起的主要风味成分变化规律并绘制其风味轮廓。此外，借助HS-SPME-GC/MS和扫描电镜（SEM）等技术手段并结合平衡吸附理论分析，研究蛋白种类、蛋白构像及分子间相互作用力等因素对烷基间苯二酚生成关键挥发性风味成分吸附释放的影响，解析其呈味效应机制。研究成果为控制全麦食品烘焙加工过程中风味调节与补偿、感官品质提升和生产工艺改良提供理论依据。

The undesirable flavor and taste is a critical limiting factor for whole grain food consumption, although consumers believed their better nutrition and health benefits. These undesirable flavor and taste components are associated with the effects of food processing induced flavor formation and the interaction between flavor components and food matrix such as protein. This research will investigate the effects of baking conditions on flavor components derived from alkylresorcinols, a group of major phenolics in wheat bran using head space solid phase micro extraction gas chromatography mass spectrometry (HS-SPME-GC/MS). In addition, the interaction and further flavor release mechanism between the key volatile flavor components and protein was studied by HS-SPME-GC/MS combined with scanning electron microscopy (SEM) and analyzed by equilibrium adsorption theory. The results will provide a theoretical basis for the control of whole wheat food flavor adjustment and compensation as well as the improvement of sensory quality and manufacturing technique.