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投稿时间：2026-01-14
投稿时间：2026-01-14
中文摘要: 为开发一款玫瑰风味黄粑新产品，该研究采用模糊数学感官评价结合正交试验，以黄豆、花生、玫瑰酱及冰糖添加量为变量，对产品配方进行优化；运用气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用技术分析其挥发性风味物质组成，引入香气活度值（odor activity value，OAV）鉴定关键风味贡献物。结果表明，玫瑰黄粑的最佳配方为黄豆添加量2 g、花生添加量1.5 g、玫瑰酱添加量5 g、冰糖添加量4 g，其中玫瑰酱添加量对产品感官品质影响最为显著。在最优工艺条件下生产的黄粑产品中共鉴定出挥发性化合物111 种，1-辛烯-3-醇、壬醛、癸醛、苯乙醛、5-乙烯基-2-甲氧基-苯酚、顺-玫瑰醚、丁香酚及2-正丁基呋喃8 种物质为其关键风味化合物，其中1-辛烯-3-醇与顺-玫瑰醚提供了典型的玫瑰特征花香。
中文关键词: 玫瑰黄粑 模糊数学 感官评价 气相色谱-质谱联用（GC-MS） 香气活度值（OAV）
Abstract:This study aimed to develop a new rose-flavored sticky rice cake product. The formulation was optimized using fuzzy mathematical sensory evaluation combined with an orthogonal experimental design，with the addition levels of soybeans，peanuts，rose paste，and rock sugar as variables. The volatile flavor composition was analyzed using gas chromatography-mass spectrometry （GC-MS），and key flavor contributors were identified by introducing the odor activity value （OAV） method. The results showed that the optimal formulation（per 100 g of raw materials） was：soybeans 2 g，peanuts 1.5 g，rose paste 5 g，and rock sugar 4 g. Among the factors investigated，the addition level of rose paste exerted the most significant influence on the sensory quality of the product. A total of 111 volatile compounds were identified in the product prepared under the optimal conditions. Based on OAV analysis，eight compounds were characterized as key flavor contributors：：1-octen-3-ol，nonanal，decanal，phenylacetaldehyde，5-ethenyl-2-methoxyphenol，cis-rose oxide，eugenol，and 2-butylfuran. Among these，1-octen-3-ol and cis-rose oxide were identified as the primary contributors to the characteristic rose aroma.
keywords: rose-flavored sticky rice cake fuzzy mathematics sensory evaluation gas chromatography-mass spectrometry（GC-MS） odor activity value（OAV）
文章编号：202612016 中图分类号： 文献标志码：
基金项目:贵州省科技计划项目（黔科合支撑［2023］一般155）
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