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为系统比较全组分燕麦乳(whole component oat milk, WCOM)与过滤型产品的品质差异，对WCOM及3种过滤型燕麦乳(WCOM-38、WCOM-15、WCOM-10)的营养成分、植物化学物质和挥发性风味物质、感官特性进行分析。结果表明：与WCOM相比，3种过滤型燕麦乳的营养成分含量随过滤孔径减小而减少。所有燕麦乳共鉴定出38种挥发性风味物质。WCOM呈现出最高的香气强度，苯甲醛和3-乙基-2,5-二甲基吡嗪等关键风味物质赋予其杏仁味与烤坚果香；而过滤型燕麦乳中1-辛烯-3-醇和己醇等脂质氧化衍生物增加，呈现不良风味，整体感官可接受性降低。
Abstract：In order to systematically compare the quality differences between whole component oat milk(WCOM) and filtered products, the nutritional components, phytochemicals, volatile flavor compounds, and sensory characteristics of WCOM and three types of filtered oat milk(WCOM-38, WCOM-15, and WCOM-10) were analyzed.The results showed that compared with WCOM, the nutrient content of three types of filtered oat milk decreased with the reduction of filtration aperture. A total of 38 volatile flavor substances were identified in all oat milk. The highest aroma intensity was exhibited by WCOM,in which benzaldehyde and 3-ethyl-2,5-dimethylpyrazine were identified as the key flavor compounds in WCOM,imparting an almond and roasted nutty aroma, while levels of lipid oxidation derivatives increased, such as 1-octen-3-ol and hexanol were observed in filtered oat milk, undesirable flavors were presented, and overall sensory acceptability was decreased.
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基本信息:
中图分类号:TS275.4
引用信息:
[1]彭佩琪,陈军,马飞跃,等.全组分与过滤型燕麦乳营养成分及风味特征差异性研究[J].粮食与油脂,2026,39(04):20-29+43.
基金信息:
国家重点研发计划任务(子课题)(2023YFD1600704-3); 江西省职业早期青年科技人才培养项目(KJ202509220188)
2025-10-29
2025
2026-03-04
2026
2026-03-06
1
2026-04-10
2026-04-10