北京盈盛恒泰科技有限責任公司
基于多尺度分子感官科學研究不同加工方法對板栗感官品質的影響
檢測樣品：板栗
檢測項目：感官品質
方案概述：“北京工商大學”基于多尺度分子感官科學，系統分析了不同加工方法（如蒸煮、烘烤、油炸、凍干等）對板栗感官品質（風味、質地、色澤）的影響。通過結合化學分析（GC-MS、LC-MS、電子鼻/舌）與感官評價，揭示了關鍵風味化合物（如吡嗪類、醛類）及質構特性的變化規律。
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學研究不同加工方法對板栗感官品質的影響
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.
“北京工商大學”基于多尺度分子感官科學，系統分析了不同加工方法（如蒸煮、烘烤、油炸、凍干等）對板栗感官品質（風味、質地、色澤）的影響。通過結合化學分析（GC-MS、LC-MS、電子鼻/舌）與感官評價，揭示了關鍵風味化合物（如吡嗪類、醛類）及質構特性的變化規律。
感官分析檢測儀器：電子舌，日本INSENT；電子鼻，德國AIRSENSE。
主要發現風味差異：
烘烤/油炸：高溫引發美拉德反應，生成吡嗪類（堅果香）、呋喃類（焦甜香），但過度加熱易產生苦味物質。
蒸煮：保留更多原香，但風味強度較低；關鍵揮發性成分（如己醛）損失顯著。
凍干：最大程度保留原有風味，但缺乏高溫加工特有的焦香。
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