2018-2019年红豆和小米特征香气成分鉴定及其在加工中的变化数据集

以红豆和小米为研究对象，探究了热加工前后其风味成分的变化，开发了红豆小米饼干并进行了质量评价。（1）采用固相微萃取、 同时蒸馏萃取、气相色谱-质谱联用和气相色谱嗅闻法对红豆和小米挥发性物质和特征香气成分进行鉴定；（2）分析红豆和小米在炒制、焙烤和煮制过程中特征香气成分的变化；（3）通过原料配比和工艺优化研究，开发红豆小米杂粮饼干，并对其整体风味进行评价。

This study took red beans and millet as research objects to investigate the changes in their flavor components before and after thermal processing, and developed red bean-millet biscuits with quality evaluation conducted. The specific research contents include: (1) Identifying volatile substances and characteristic aroma components of red beans and millet using Solid Phase Microextraction (SPME), Simultaneous Distillation Extraction (SDE), Gas Chromatography-Mass Spectrometry (GC-MS), and Gas Chromatography-Olfactometry (GC-O); (2) Analyzing the variations of characteristic aroma components in red beans and millet during stir-frying, baking and boiling; (3) Developing red bean-millet multi-grain biscuits via studies on raw material ratio and process optimization, and evaluating their overall flavor.

搜集汇总

背景与挑战

背景概述

该数据集聚焦于2018-2019年红豆和小米的特征香气成分研究，采用多种分析技术鉴定挥发性物质，并系统分析了炒制、焙烤和煮制等热加工过程中香气成分的动态变化。数据集还包括基于原料配比和工艺优化开发的红豆小米杂粮饼干及其风味评价，旨在为食品加工和营养品质研究提供科学数据支持。