GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

GUO Yahong; TONG Litao; WANG Lili; FAN Bei; YANG Xijuan; ZHANG Shuo; SUN Jing; WANG Fengzhong; LIU Liya

doi:10.13386/j.issn1002-0306.2022100182

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 326-335. > DOI: 10.13386/j.issn1002-0306.2022100182

GUO Yahong, TONG Litao, WANG Lili, et al. GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour[J]. Science and Technology of Food Industry, 2023, 44(14): 326−335. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100182.

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GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour

1.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro- products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100091, China
2.
Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China

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Received Date: October 18, 2022
Available Online: May 14, 2023

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Abstract

Abstract

To clarify the effects of different frying temperatures and grain colors on volatile organic compounds (VOCs) in highland barley (HB) tsampa flour, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the VOCs in two types of HB with two colors, Goumangzi and Kunlun-15. The VOCs were analyzed at different frying temperatures (160, 180, 200, 220 and 240 ℃). The results showed that a total of 62 compounds was detected, among which 44 organic compounds could be accurately identified, including 19 aldehydes, 10 alcohols, 5 ketones, 5 esters, 4 pyrazines and 1 furan. Frying had a significant effect on the composition of VOCs in tsampa flour, with the increase of frying temperature, the total amount of alcohol VOCs tended to decrease gradually, while aldehydes, ketones, esters, pyrazines and furans VOCs tended to increase. Pyrazines, aldehydes and ketones were the characteristic and main flavor substances of HB tsampa flour, and frying at higher temperature (220, 240 ℃) was favorable to their production. The variation of VOCs with frying temperature was more significant in WHB, except for furan VOCs, the relative changes of other compounds were higher than those in BHB. The principal component analysis showed that there were significant differences in the flavor of BHB and WHB tsampa flour, which could be classified into two different flavor types. This study was expected to provide a theoretical basis for the development of technical specifications for the production of highland barley tsampa flour.

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