Analysis Of Volatile Components In Different Production Processes And Storage Of Chacheer Aroma Sunflower Seeds

As one kind of nuts fruit,the sunflower seed is a traditional Chinese snack which is popular with consumers for its special taste and flavor.ChaCheer aromatic sunflower seeds(CCASS)company adopts “boiling” instead of “sauting”,which is more advantageous to the spices’ absorption,resulting in CCASS’s unique aroma.Previous studies have found that low utilization rate of spices in “boiling” and its volatile components only partly immersed in the sunflower seeds.CCASS’s undesirable volatile components generated in storage due to oxidation affect the production’s quality and flavor.This paper studied these questions of CCASS in the process of production and storage in order to improve ChaCheer’s production quality,extent shelf life and lower the cost.The main research contents and results are as follows:1.Cooked sunflower seeds with spices(standard sample),fried sunflower seeds with spices,Cooked sunflower seeds with spices increased by 5% were made a volatile compounds analysis by using the method of Simultaneous distillation and extraction(SDE)combined with gas chromatography-mass spectrometry(GC-MS).The results show that 49 kinds of volatile components were identified from the cooked seeds,and 45 kinds from fried seeds respectively,both of volatile components were mainly caused by spices.There are eugenol,anethole,4-methoxy benzaldehyde,trans-cinnamaldehyde,4-terpineol and other 15 kinds of volatile components.The other four kinds of volatile components in the cooked seeds are 3-methyl pyrrole(0.08%),heptanal(0.1%),camphene(0.05%),acetophenone(0.15%).What’s more,fried seeds generated more coke flavor substances than roasted seeds,and 2-methyl-pyrazine(0.26%:0.1%),2,5-dimethyl-pyrazine(1.02%:0.43%),2-ethyl-6-methyl-pyrazine(0.14%:0.07%),2-ethyl-5-methyl-pyrazine(1.12%:0.66%)were detected.These components possess the characteristic aroma like roasted nuts,are the productions of Maillard reaction.Combined with sensory evaluation,Chacheer aromatic sunflower seeds processed by cooking could have a more prominent fragrance and better quality.Therefore,cooking is better than frying process.The results provide a theoretical basis for quality control and process improvement of Qiaqia melon seeds processing.2.Different concentrations of ethanol extracted spice concentrate,water extracted spice concentrate,Cooked sunflower seeds with spices(standard sample),Cooked sunflower seeds with ethanol extracted spice concentrate and cooked sunflower seeds with shop bagasse alcohol extracted spice were made a volatile compounds analysis by usingthe method of SDE-GC-MS.The results show that 103 kinds of volatile components were identified in alcohol extract spices,and 54 kinds of volatile components were identified in water extraction spices.The volatile content of alcohol extract spice is similar 10 to 15 times to water extract spice.and γ-diene,eucalyptus alcohol,caryophyllene oxide and other compounds are only detected in alcohol extract spice concentrate;Explored the influence of ethanol concentration,degree of pulverization,the solid-liquid ratio of three factors that the rate of extraction of spice,the alcohol concentration has the greatest impact on the extraction rate of spice.Optimized process is recommended as 80% alcohol,no pulverizing,1:8 solid-liquid ratio;Seeds boiled by material residue alcohol extract have a high level of aroma content and a better quality,which can be a good way to improve utilization of spices.3.Using headspace-gas chromatography-mass spectrometry(HS-GC-MS)and GC-O to preliminarily identify the main volatiles of non-oxidation aromatic seeds,oxidation aromatic seeds,non-oxidation original taste seeds,oxidation original taste seeds.Study found that 8 kind of volatile components including hexanal,trans-2-octene aldehyde,2-heptanone,2-n-pentyl furan,2,3-dioctyl ketone with obvious change.Analysis of GC-O shows that 11 kinds of main volatile components with obvious odor produced by deterioration are identified,such as acetic acid,hexanal,E-2-heptene aldehyde,caproic acid,trans-2-octene aldehyde.In accord with sensory evaluation,we can initially conclude that hexanal,trans-2-octene aldehyde and acetic acid could be responsible for rancid smell.4.Using headspace-gas chromatography-mass spectrometry(HS-GC-MS)analyze original taste sunflower seeds added antioxidants and without antioxidants,3 kinds CCASS with different antioxidants.Research showed that the amount of hexanal rise rapidly at first and then stabilize,slightly decline in late period,which the result is consistent of sensory evaluation.We can conclude that hexanal can be main volatile components with obvious odor produced by deterioration and can deemed as an important indicator to identify CCASS’s quality and be a good application to identify antioxidant effect of different antioxidants on sunflower seeds.