Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

被引：72

作者：

Bi, Shuang ^{[1
,2
,3
,4
,5
]}

Wang, Aojidong ^{[2
,3
,4
,5
]}

Wang, Yanping ^{[6
]}

Xu, Xinxing ^{[1
,2
,3
,4
,5
]}

Luo, Dongsheng ^{[1
,2
,3
,4
,5
]}

Shen, Qun ^{[2
,3
,4
,5
]}

Wu, Jihong ^{[1
,2
,3
,4
,5
]}

机构：

[1] Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China

[4] Minist Agr, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China

[5] Beijing Key Lab Food Nonthermal Proc, Beijing 100083, Peoples R China

[6] Bayin Guoleng Vocat & Tech Coll, Korla 841000, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 289卷

关键词：

Setaria italica; Foxtail millet; Raw and cooked millet; Volatile aroma compounds; Sensory analysis; VOLATILE COMPOUNDS; THERMAL-DEGRADATION; DRYING METHODS; FLAVOR; ANTIOXIDANT; COMPONENTS; PATHWAYS; PRODUCTS; GLUCOSE;

D O I：

10.1016/j.foodchem.2019.03.108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p < 0.05) increases in the contents of several unsaturated aldehydes, alcohols, and benzene derivatives were observed, unlike roasting that mainly increased in the contents of pyrazines. Freeze-drying after boiling decreased complexity of flavors, with a reduction in the contents of volatile compounds. Descriptive sensory analysis showed that the maximum intensity of 'popcorn-like' and 'smoky' odors was observed for roasted samples, whereas boiled and pre-boiled-freeze-dried samples were characterized by 'boiled rice' and 'boiled potatoes' odors, respectively. A correlation of odor-active profile data with descriptive sensory analysis clearly established the role of pyrazines such as 2-ethyl-3,5-dimethylpyrazine in contributing to the 'popcorn-like', 'boiled beans', and 'smoky' odors, whereas dienals such as (E,E)-2,4-decadienal were responsible for the 'boiled rice' aroma.

引用

页码：680 / 692

页数：13

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