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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(xué)研究不同加工方法對(duì)板栗感官品質(zhì)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(xué)”基于多尺度分子感官科學(xué)，系統(tǒng)分析了不同加工方法（如蒸煮、烘烤、油炸、凍干等）對(duì)板栗感官品質(zhì)（風(fēng)味、質(zhì)地、色澤）的影響。通過(guò)結(jié)合化學(xué)分析（GC-MS、LC-MS、電子鼻/舌）與感官評(píng)價(jià)，揭示了關(guān)鍵風(fēng)味化合物（如吡嗪類(lèi)、醛類(lèi)）及質(zhì)構(gòu)特性的變化規(guī)律。

感官分析檢測(cè)儀器：電子舌，日本INSENT；電子鼻，德國(guó)AIRSENSE。

主要發(fā)現(xiàn)風(fēng)味差異：

烘烤/油炸：高溫引發(fā)美拉德反應(yīng)，生成吡嗪類(lèi)（堅(jiān)果香）、呋喃類(lèi)（焦甜香），但過(guò)度加熱易產(chǎn)生苦味物質(zhì)。

蒸煮：保留更多原香，但風(fēng)味強(qiáng)度較低；關(guān)鍵揮發(fā)性成分（如己醛）損失顯著。

凍干：最大程度保留原有風(fēng)味，但缺乏高溫加工特有的焦香。

• 日本INSENT味覺(jué)分析系統(tǒng)（電子舌）

  檢測(cè)儀器在線詢(xún)價(jià)