电子感官技术结合HS-SPME-GC-MS分析芝麻馕关键挥发性物质

doi:10.6048/j.issn.1001-4330.2025.07.025

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (7): 1803-1811.DOI: 10.6048/j.issn.1001-4330.2025.07.025

电子感官技术结合HS-SPME-GC-MS分析芝麻馕关键挥发性物质

毛红艳(), 祖力皮牙·买买提, 王佳敏, 岳丽(), 于明()

新疆维吾尔自治区农业科学院作物研究所, 乌鲁木齐 830091

收稿日期:2024-12-23 出版日期:2025-07-20 发布日期:2025-09-05
通信作者: 岳丽(1990-),女,新疆吉木萨尔人,副研究员,研究方向为农产品加工,(E-mail) 2660222437@qq.com;
于明(1973-),男,辽宁阜新人,研究员,研究方向为农产品加工, (E-mail) 2435742497@qq.com
作者简介:毛红艳(1988-),女,山东济宁人,副研究员,研究方向为食品风味分析,(E-mail): maohongyan1226@126.com
基金资助:
新疆维吾尔自治区自然科学基金项目(2021D01B63);新疆小麦产业技术体系项目(XJARS-01);新疆维吾尔自治区科技援疆项目(2021E02009);中央引导地方科技发展专项(ZYYD2022B14);新疆农业科学院自主培育项目(nkyzzkj-005)

Analysis of key volatile flavor compounds of sesame Nann by HS-SPME-GC-MS coupled with electric-sense technology

MAO Hongyan(), Zulipiya Maimaiti, WANG Jiamin, YUE Li(), YU Ming()

Institute of Crops, Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences, Urumqi 830091, China

Received:2024-12-23 Published:2025-07-20 Online:2025-09-05
Supported by:
Natural Science Foundation of Xinjiang Uygur Autonomous Region(2021D01B63);Xinjiang Agriculture Research System — Wheat(XJARS-01);S &T Assisting Xinjiang Project of Xinjiang Uygur Autonomous Region(2021E02009);Special Project for the Development of Local Science and Technology Guided by the Central Government(ZYYD2022B14);Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(nkyzzkj-005)

摘要/Abstract

摘要：

【目的】研究芝麻馕的挥发性成分,为馕工业标准化生产化提供理论依据。【方法】利用电子鼻、电子舌、顶空-固相微萃取-气相色谱-质谱(Headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)联用技术,结合相对气味活度值(Relative odor activity value, ROAV)分析新疆芝麻馕中的挥发性成分以及关键香气。【结果】电子鼻可以对不同芝麻馕中的挥发性成分进行有效区分;电子舌对不同芝麻馕中的滋味区分效果不明显。HS-SPME-GC-MS共鉴定出161种化合物,其中包括烷烃40种、烯烃8种、炔烃3种,醛类19种、醇类29种、酮类15种、酯类15种和酸类8种,吡嗪12种、其他化合物12种,其中共有挥发性风味物质41种。(E)-壬烯醛、(E,E)-2,4-癸二烯醛为芝麻馕关键性挥发性物质,庚醛、壬醛、3-甲硫基丙醛、苯乙醛、3-羟基-2-丁酮、异戊醇、正己醇、庚醇对芝麻馕风味具有重要修饰作用。【结论】 GC-MS 技术结合电子鼻和电子舌为主食芝麻馕的挥发性特征物质分析提供技术支撑。

关键词: 馕; 电子鼻; 电子舌; HS-SPME-GC-MS; ROAV

Abstract:

【Objective】 To study the volatile components of Xinjiang Nann and provide data support for its industrial production. 【Methods】 Electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with relative odor activity value (ROAV) were used to evaluate the volatile components and key aroma components of Xinjiang sesame Nann. 【Results】 The results showed that the electronic nose could effectively distinguish the volatile components in different Xinjiang Nann; the electronic tongue could not effectively distinguish the taste of different Xinjiang sesame Nann. A total of 161 volatile compounds were detected by HS-SPME-GC-MS, including 40 alkanes, 8 olefins, 3 alkynes,19 aldehydes, 29 alcohols, 15 ketones, 15 esters, 8 acids, 12 pyrazines,12 other compounds and 41 common volatile flavor compounds. ROAV analysis showed that (E)-nonenal, (E, E)-2, 4-decadienal were the key volatile substances of sesame Nann. Heptyl, nonaldehyde, 3-methylthiopropanal, phenylacetaldehyde, 3-hydroxy-2-butanone, isoamyl alcohol, n-hexanol and heptyl alcohol had important modification effects on the flavor of sesame Nann. 【Conclusion】 GC-MS technology combined with electronic nose and electronic tongue was the technical support for the analysis of volatile characteristics of staple Nann, and provided theoretical reference for the industrial production of Nann.

Key words: sesame Nann; HS-SPME-GC-MS; electronic nose; electronic tongue; ROAV

中图分类号:

TS210
S38

毛红艳, 祖力皮牙·买买提, 王佳敏, 岳丽, 于明. 电子感官技术结合HS-SPME-GC-MS分析芝麻馕关键挥发性物质[J]. 新疆农业科学, 2025, 62(7): 1803-1811.

MAO Hongyan, Zulipiya Maimaiti, WANG Jiamin, YUE Li, YU Ming. Analysis of key volatile flavor compounds of sesame Nann by HS-SPME-GC-MS coupled with electric-sense technology[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1803-1811.

图/表 10

参考文献 29

[1]	赵晓燕, 张晓伟, 王萌, 等. 馕制品中淀粉消化特性及生物活性物质的研究[J]. 中国粮油学报, 2021, 36(9): 14-21.
	ZHAO Xiaoyan, ZHANG Xiaowei, WANG Meng, et al. Digestion characteristics of starch and bioactive substance in Nang product[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(9): 14-21.
[2]	曹雪琴, 姜林慧, 王文文, 等. 新疆特色食品馕的营养成分分析[J]. 营养学报, 2019, 41(1): 99-101.
	CAO Xueqin, JIANG Linhui, WANG Wenwen, et al. Analysis of nutritional composition of Xinjiang local food Nang[J]. Acta Nutrimenta Sinica, 2019, 41(1): 99-101.
[3]	毛红艳, 于明, 祖力皮牙·买买提. 小麦胚芽粉对面团流变学特性及馕品质的影响[J]. 新疆农业科学, 2021, 58(12): 2191-2199. DOI
	MAO Hongyan, YU Ming, Zulipiya Maimaiti. Studies on the dough rheological properties and naan quality of wheat germ-wheat mixed flour[J]. Xinjiang Agricultural Sciences, 2021, 58(12): 2191-2199. DOI
[4]	李芳, 张文, 达迪拉·买买提, 等. 影响新疆馕制品品质的因素[J]. 食品工业, 2015, 36(7): 223-226.
	LI Fang, ZHANG Wen, Dadila Maimaiti, et al. The influencing factors on the quality of Xinjiang Nang products[J]. The Food Industry, 2015, 36(7): 223-226.
[5]	Sireyil G, Alim A. Effects of onion paste on flavor of a different kind of bread (naan) analyzed withE-NoseandGC-IMS[J]. Journal of Food Processing and Preservation, 2022, 46(4): e16457.
[6]	孙睿, 艾麦提·巴热提. 新疆特色馕的储藏保鲜工艺研究[J]. 中国食品工业, 2021, (18): 122-124.
	SUN Rui, Aimaiti Bareti. Study on storage and preservation technology of Xinjiang special Nang[J]. China Food Industry, 2021, (18): 122-124.
[7]	杨蕾, 刘军, 王孟楠, 等. 国内外馕制品研究进展[J]. 食品工业, 2023, 44(6): 209-213.
	YANG Lei, LIU Jun, WANG Mengnan, et al. Study review of naan products at domestic and overseas[J]. The Food Industry, 2023, 44(6): 209-213.
[8]	Ekpa O, Fogliano V, Linnemann A. Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS[J]. Journal of the Science of Food and Agriculture, 2021, 101(4): 1618-1628.
[9]	Farag M A, Hegazi N, Dokhalahy E, et al. Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration[J]. Food Chemistry, 2020, 331: 127358.
[10]	赵宁, 魏新元, 樊明涛, 等. SPME-GC-MS结合电子鼻技术分析不同品种猕猴桃酒香气物质[J]. 食品科学, 2019, 40(22): 249-255. DOI
	ZHAO Ning, WEI Xinyuan, FAN Mingtao, et al. Analysis of volatile components of kiwifruit wines made from different cultivars using solid phase microextraction-gas chromatography-mass spectrometry combined with electronic nose[J]. Food Science, 2019, 40(22): 249-255. DOI
[11]	谢靓, 蒋立文, 涂彬, 等. 电子舌-固相微萃取-气相色谱-质谱联用比较3种不同干燥方式对浏阳豆豉品质的影响[J]. 食品科学, 2016, 37(22): 92-98. DOI
	XIE Jing, JIANG Liwen, TU Bin, et al. Comparison of the effects of three different drying methods on the quality of Liuyang Douchi as analyzed by electronic tongue and SPME-GC-MS[J]. Food Science, 2016, 37(22): 92-98. DOI
[12]	刘建林, 孙学颖, 张晓蓉, 等. GC-MS结合电子鼻/电子舌分析发酵羊肉干的风味成分[J]. 中国食品学报, 2021, 21(5): 348-354.
	LIU Jianlin, SUN Xueying, ZHANG Xiaorong, et al. Analysis of flavor components of fermented mutton jerky by GC-MS combined with electronic nose/electronic tongue[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(5): 348-354.
[13]	Chen Q, Hu Y Y, Wen R X, et al. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue[J]. Meat Science, 2021, 172: 108338.
[14]	Dong W J, Hu R S, Long Y Z, et al. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS[J]. Food Chemistry, 2019, 272: 723-731. DOI PMID
[15]	Yu D W, Xu Y S, Regenstein J M, et al. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage[J]. Food Chemistry, 2018, 242: 412-420. DOI PMID
[16]	胡金祥, 何莲, 王林, 等. 基于部分专一传感器电子舌和Heracles Ⅱ电子鼻评价川式相似复合味型(鱼香、荔枝和糖醋味)[J]. 食品科技, 2021, 46(8): 244-250.
	HU Jinxiang, HE Lian, WANG Lin, et al. Evaluation of Sichuan style similar complex flavors(fish flavor, Litchi flavor and sweet and sour flavor) based on partial specific sensor electronic tongue and Heracles Ⅱ electronic nose[J]. Food Science and Technology, 2021, 46(8): 244-250.
[17]	李欢康, 杨佳玮, 刘文玉, 等. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
	LI Huankang, YANG Jiawei, LIU Wenyu, et al. Comparison of volatile components and characterization of key aroma components of walnut oil produced by different processes[J]. Food Science, 2021, 42(16): 185-192. DOI
[18]	陈静慧, 石浩, 张强, 等. 基于电子鼻和顶空固相微萃取-气相质谱联用技术分析柠檬草中的挥发性成分[J]. 食品与发酵工业, 2019, 45(3): 231-236. DOI
	CHEN Jinghui, SHI Hao, ZHANG Qiang, et al. Analysis and discrimination of volatile compounds of Cymbopogon citratus by electronic nose combined with HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2019, 45(3): 231-236. DOI
[19]	樊艳, 李浩丽, 郝怡宁. 基于电子舌与SPME-GC-MS技术检测腐乳风味物质[J]. 食品科学, 2020, 41(10): 222-229. DOI
	FAN Yan, LI Haoli, HAO Yining. Analysis of characteristic flavor compounds of fermented bean curd using electronic tongue and solid-phase microextraction combined with gas chromatography-mass spectrometry[J]. Food Science, 2020, 41(10): 222-229. DOI
[20]	孙宝国, 陈海涛. 食用调香术(3版.)[M]. 北京: 化学工业出版社, 2017.
	SUN Baoguo, CHEN Haitao. The technology of food flavoring(3rd ed.)[M]. Beijing: Chemical Industry Press, 2017.
[21]	里奥·范海默特, 王凯, 冒德寿, 等. 化合物嗅觉阈值汇编[M]. 北京: 科学出版社, 2018.
	LEO. J. V G, WANG Kai, MAO Deshou, et al. Compilations of odour threshold values in air, water and other media[M]. Beijing: Science Press, 2018.
[22]	毛红艳, 于明, 祖力皮牙·买买提, 等. HP-SPME-GC-MS结合ROAV分析新疆不同小麦品种面粉主要挥发性成分[J]. 麦类作物学报, 2023, 43(5): 640-649.
	MAO Hongyan, YU Ming, Zulipiya Maimaiti, et al. Analysis of main flavor substances in Xinjiang wheat flours by HP-SPME-GC-MS coupled with ROAV[J]. Journal of Triticeae Crops, 2023, 43(5): 640-649.
[23]	古丽乃再尔·斯热依力, 黄文书, 白羽嘉, 等. 基于气相色谱-离子迁移色谱分析不同贮藏方式对洋葱浆馕风味的影响[J]. 食品科学, 2022, 43(24): 249-257.
	Gulinaizaier Sireyili, HUANG Wenshu, BAI Yujia, et al. Analysis of the effects of different storage methods on the flavor of onion-covered Nang, a baked flatbread, by gas chromatography-ion mobility spectrometry[J]. Food Science, 2022, 43(24): 249-257. DOI
[24]	Fan Y, Liu W, Xu F, et al. Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China[J]. Cereal Chemistry, 2019, 96(6): 1022-1035.
[25]	程赞, 毛红艳, 赵晓燕, 等. 烤箱制备新疆馕的品质与挥发性物质研究[J]. 粮油食品科技, 2022, 30(6): 80-87.
	CHENG Zan, MAO Hongyan, ZHAO Xiaoyan, et al. Process optimization, quality and volatile analysis of Xinjiang naan prepared in oven[J]. Science and Technology of Cereals, Oils and Foods, 2022, 30(6): 80-87.
[26]	陈芳, 陈伟娜, 胡小松. 基于油脂氧化的食品加工伴生危害物形成研究进展[J]. 中国食品学报, 2015, 15(12): 9-15.
	CHEN Fang, CHEN Weina, HU Xiaosong. Research progress on the formation of toxic compounds in food processing based on lipid oxidation[J]. Journal of Chinese Institute of Food Science and Technology, 2015, 15(12): 9-15.
[27]	刘建林, 孙学颖, 刘志鹏, 等. 发酵剂对羊肉干中亚硝酸盐、亚硝胺残留量与风味物质的影响[J]. 中国食品学报, 2021, 21(4): 318-325.
	LIU Jianlin, SUN Xueying, LIU Zhipeng, et al. Effect of starter cultures on nitrite, nitrosamine residue and flavor formation in mutton jerky[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(4): 318-325.
[28]	王西汐, 曹金诺, 李赫, 等. 氯化钙复合脂肪酶处理工艺对鸡汤腥味的影响[J]. 食品工业科技, 2019, 40(24): 131-136.
	WANG Xixi, CAO Jinnuo, LI He, et al. Effect of calcium chloride combined lipase treatment process on the gamey taste of chicken soup[J]. Science and Technology of Food Industry, 2019, 40(24): 131-136.
[29]	Mandin O, Duckham S C, Ames J M. Volatile compounds from potato-like model systems[J]. Journal of Agricultural and Food Chemistry, 1999, 47(6): 2355-2359. PMID

discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	21.82	20.08	28.19	27.75
NZ2		1.66	2.55	15.33
NZ3			1.92	8.74
NZ4				11.00

discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	21.82	20.08	28.19	27.75
NZ2		1.66	2.55	15.33
NZ3			1.92	8.74
NZ4				11.00

Sample names	AHS	PKS	CTS	NMS	CPS	ANS	SCS
NZ1	6.60±0.1^a	5.20±0.20^a	3.50±0.10^a	6.40±0.10^a	3.00±0.06^a	6.00±0.20^a	5.90±0.10^a
NZ2	5.00±0.1^b	6.00±0.10^b	6.60±0.10^b	5.40±0.15^b	6.20±0.10^b	6.50±0.10^b	6.90±0.10^a
NZ3	5.50±0.1^c	6.00±0.06^b	6.60±0.10^b	5.80±0.10^c	6.50±0.10^c	6.50±0.06^b	5.80±0.06^b
NZ4	5.50±0.1^c	6.80±0.06^c	7.20±0.06^c	5.80±0.10^c	7.10±0.10^d	6.00±0.06^a	6.40±0.10^c
NZ5	7.50±0.15^d	6.30±0.15^b	5.90±0.10^d	6.50±0.06^a	6.90±0.10^d	4.90±0.06^c	4.90±0.06^d

Sample names	AHS	PKS	CTS	NMS	CPS	ANS	SCS
NZ1	6.60±0.1^a	5.20±0.20^a	3.50±0.10^a	6.40±0.10^a	3.00±0.06^a	6.00±0.20^a	5.90±0.10^a
NZ2	5.00±0.1^b	6.00±0.10^b	6.60±0.10^b	5.40±0.15^b	6.20±0.10^b	6.50±0.10^b	6.90±0.10^a
NZ3	5.50±0.1^c	6.00±0.06^b	6.60±0.10^b	5.80±0.10^c	6.50±0.10^c	6.50±0.06^b	5.80±0.06^b
NZ4	5.50±0.1^c	6.80±0.06^c	7.20±0.06^c	5.80±0.10^c	7.10±0.10^d	6.00±0.06^a	6.40±0.10^c
NZ5	7.50±0.15^d	6.30±0.15^b	5.90±0.10^d	6.50±0.06^a	6.90±0.10^d	4.90±0.06^c	4.90±0.06^d

Discrimination index (%)	NZ2	NZ3	NZ4	NZ5
NZ1	95.76	86.27	89.39	97.09
NZ2		85.26	90.89	70.71
NZ3			59.75	92.67
NZ4				94.41

电子感官技术结合HS-SPME-GC-MS分析芝麻馕关键挥发性物质

Analysis of key volatile flavor compounds of sesame Nann by HS-SPME-GC-MS coupled with electric-sense technology

在线阅读

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

图/表 10

参考文献 29

相关文章 2

编辑推荐

Metrics

化合物	风味特点	相对含量/%
化合物	风味特点	NZ1	NZ2	NZ3	NZ4	NZ5
1-癸炔 1-Decyne	——	0.41±0.04	1.58±0.11	4.25±0.14	0.65±0.08	2.97±0.07
3-羟基-2-丁酮 3-Hydroxy-2-butanone	牛奶香气	2.54±0.12	2.84±0.15	2.37±0.06	4.32±0.22	8.77±0.21
2-甲基吡嗪 Methyl-Pyrazine	坚果香、霉香、烤香	0.99±0.06	2.35±0.22	1.57±0.11	0.89±0.10	2.84±0.16
乙醇 Ethanol	酒香气味,味甘	6.4±0.29	4.83±0.08	4.12±0.23	8.12±0.11	7.47±0.26
异戊醇3- Methyl-1-Butanol	醇香、醚香、香蕉香	1.17±0.14	0.81±0.07	0.72±0.11	1.34±0.16	1.80±0.17
正己醇 1-Hexanol	具有果香,略有青叶气息	1.91±0.24	1.14±0.18	1.01±0.10	4.09±0.24	1.65±0.13
糠醇 2-Furanmethanol	具有特殊的苦辣气	1.53±0.10	2.56±0.17	1.52±0.06	1.01±0.09	6.65±0.10

化合物Compounds	感觉阈值 (ug/kg)	ROAV
化合物Compounds	感觉阈值 (ug/kg)	NZ1	NZ2	NZ3	NZ4	NZ5
己醛Hexanal	4.5	0.65±0.08	-	-	1.31±0.10	0.71±0.07
庚醛Heptanal	2.8	0.14±0.01	0.09±0.02	0.09±0.01	0.20±0.05	0.26±0.03
(E)-2-庚烯醛(E)-2-Heptenal	40	-	-	-	0.15±0.01	-
壬醛Nonanal	1.1	0.31±0.02	0.43±0.07	0.65±0.06	0.93±0.11	0.52±0.06
(E)-2-辛烯醛(E)-2-Octenal	3	0.02±0.01	0.03±0.00	0.04±0.01	0.16±0.03	0.07±0.03
3-甲硫基丙醛Methional	0.2	0.52±0.11	0.83±0.14	0.50±0.10	0.54±0.10	1.13±0.23
(E)-壬烯醛(E)-2-Nonenal	0.19	0.50±0.08	0.59±0.14	0.76±0.14	2.15±0.25	1.12±0.18
苯乙醛Benzeneacetaldehyde	4	0.09±0.01	0.23±0.02	0.18±0.03	0.18±0.02	0.35±0.04
(E,E)-2,4-壬二烯醛(E,E)-2,4-Nonadienal	0.1	-	-	0.22±0.08	0.74±0.04	0.61±0.14
2E,4Z-癸二烯醛(E,Z)-2,4-Decadienal	0.04	-	1.30±0.16	-	1.96±0.15	1.20±0.18
(E,E)-2,4-癸二烯醛(E,E)-2,4-Decadienal	0.07	1.49±0.19	2.17±0.15	2.24±0.17	4.29±0.75	2.36±0.15
1-辛烯-3-酮1-Octen-3-one	0.003	-	-	-	97.46±2.23	-
3-羟基-2-丁酮3-Hydroxy-2-butanone	55	0.06±0.01	0.07±0.01	0.06±0.01	0.10±0.01	0.21±0.01
四氢香叶醇3,7-dimethyl-1-Octanol	0.79	-	-	-	1.06±0.22	-
异戊醇3-Methyl-1-Butanol	4	0.38±0.05	0.27±0.02	0.23±0.04	0.44±0.05	0.59±0.06
正己醇1-Hexanol	5.6	0.44±0.05	0.27±0.04	0.23±0.02	0.95±0.06	0.38±0.03
1-辛烯-3-醇1-Octen-3-ol	1.5	-	-	1.10±0.24	3.37±0.29	-
庚醇1-Heptanol	5.4	0.12±0.01	0.13±0.03	0.03±0.01	0.27±0.03	0.26±0.03
苯甲醇Benzyl alcohol	3	0.03±0.00	0.04±0.01	0.02±0.01	0.09±0.02	0.06±0.02
对乙烯基愈创木酚2-Methoxy-4-vinylphenol	0.35	0.17±0.06	-	-	0.16±0.06	0.12±0.09

[1]	毛红艳, 于明, 祖力皮牙·买买提. 小麦胚芽粉对面团流变学特性及馕品质的影响[J]. 新疆农业科学, 2021, 58(12): 2191-2199.
[2]	曹俊梅, 哈力旦·依克热木, 刘娜, 刘联正, 周安定, 吴新元, 聂石辉, 张新忠, 芦静, 布热力汉·托合提. 新疆主栽冬小麦品质特性与普通馕感官评价的关系[J]. 新疆农业科学, 2020, 57(5): 840-851.