北京盈盛恒泰科技有限责任公司
基于多尺度分子感官科学研究不同加工方法对板栗感官品质的影响
检测样品：板栗
检测项目：感官品质
方案概述：“北京工商大学”基于多尺度分子感官科学，系统分析了不同加工方法（如蒸煮、烘烤、油炸、冻干等）对板栗感官品质（风味、质地、色泽）的影响。通过结合化学分析（GC-MS、LC-MS、电子鼻/舌）与感官评价，揭示了关键风味化合物（如吡嗪类、醛类）及质构特性的变化规律。
Elucidating the effect of different processing methods on the sensoryquality of chestnuts based on multi-scale molecular sensory science基于多尺度分子感官科学研究不同加工方法对板栗感官品质的影响
Kunli Xu a, Zheting Zhang a, Kexin Jiang a, Aolin Yang a, Tielong Wang b, Lingyun Xu b,
Xiaodong Li c, Xiaoli Zhang c, Fanyu Meng a, Bei Wang a,*
a School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
b Chinese Academy of Inspection and Quarantine, Beijing 100176, China
c Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China
A B S T R A C T
Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after
processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextractionarrow
gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical
analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality
of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing
methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (Etongue).
The packaging had a more significant influence on the sensory quality of the chestnuts than heat
sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts
exhibited higher aldehyde, ester, and alkene concentrations, while N2 packaging was more favorable to flavor
elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine
the chestnut quality and guide industrial production.
“北京工商大学”基于多尺度分子感官科学，系统分析了不同加工方法（如蒸煮、烘烤、油炸、冻干等）对板栗感官品质（风味、质地、色泽）的影响。通过结合化学分析（GC-MS、LC-MS、电子鼻/舌）与感官评价，揭示了关键风味化合物（如吡嗪类、醛类）及质构特性的变化规律。
感官分析检测仪器：电子舌，日本INSENT；电子鼻，德国AIRSENSE。
主要发现风味差异：
烘烤/油炸：高温引发美拉德反应，生成吡嗪类（坚果香）、呋喃类（焦甜香），但过度加热易产生苦味物质。
蒸煮：保留更多原香，但风味强度较低；关键挥发性成分（如己醛）损失显著。
冻干：最大程度保留原有风味，但缺乏高温加工特有的焦香。
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