| Sunflower seeds are one of the traditional Chinese snack food and ChaCheer Aromatic Sunflower Seeds (CCASS) is a traditional snack food of China.Which were warmly received by consumers because of its unique aroma and taste. During the production process, raw sunflower seeds were boiling by added several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of CCASS. It has been reported for the analysis of chemical composition of sunflower seeds before or after baking and the analysis of volatile components of over fired-flavor sunflower seeds. The unique aroma chemical composition and the formation mechanism of CCASS have not been reported. There are many brands of aromatic sunflower seeds in the market. Different brands of aromatic sunflower seeds represent different volatiles compounds. There are some difficulties in how to distinguish ChaCheer and other brands of aromatic sunflower seeds. This paper is focus on the formation mechanism of volatile components in CCASS and the main findings are as follows.1. The qualitative and quantitative analysis methods of simultaneous distillation extraction (SDE), static headspace (HS) gas chromatography combined with mass spectrometry (GC/MS), SDE combined gas chromatography with flame ionization detector (FID) for volatile compounds of CCCASS were established. The extraction conditions of HS were optimized. The results showed that the optimized method of HS-GC/MS is:a sample amount of 5 g, equilibration temperature of 140 ℃ and equilibration time of 15 min.2. Nine kinds of spice, laboratory samples:raw sunflower seeds, roasted sunflower seeds without spices (blank sample), and cooked sunflower seeds with spices (standard sample), original sunflower seeds were made a volatile compounds analysis by using the method of SDE-GC/MS. The results showed that the volatile components of nine kinds of spices were mainly olefin monomers, esters, ethers, alcohols, ketones, aldehydes and phenols. It was detected 20 kinds of volatile substances in raw sunflower seeds such as a-pinene, sabinene, β-pinene,45 kinds of volatile substances in the blank sample laboratory such as 2-methyl pyrazine, furfural, and heptaldehyde. It was found 84 kinds of volatile substances in laboratory standard samples such as eugenol, anethole, cinnamic aldehyde and other. The main components detected in the raw sunflower seeds were butyl acetate, furfural, furfuryl alcohol, heptaldehyde,2,5-dimethyl pyrazine; which over fired-flavor substances generated significantly in CCASS.3.129 kinds of volatile compounds were identified by the methods of SDE and GC-MS from ChaCheer and the other brands of aroma sunflower seeds. The volatile compounds were primarily included aldehydes, ketones, esters, olefins, ethers, phenols, alcohols, acids and compounds containing nitrogen or sulphur. Different brands of aroma sunflower seeds contain unique volatile flavor compounds.129 kinds of volatile compounds were analyzed by principal component analysis with the SPSS 19.0 software and 8 principal components was chosen whose cumulative contribution rate was 92.44% for the cluster analysis. The result showed that CCASS can be significantly distinguished from the other brands of by the principal component and cluster analysis.4. The formation mechanism of CCASS was studied by analysis the volatile compounds in CCASS. Including the effects of aromatic compounds of different boiling times, the different aromatic compounds retained in the in-shell and kernel, the processing suitability of Mei Kui, Pu Kui and Chifeng Spark which was processed as original flavor and aromatic sunflower seeds. The results showed that, the contents of some aroma compound such as alpha-pinene increased as the prolongation of boiling time in producing process of sunflower seeds, whereas the contents of other aroma compound such as eugenol declined with the boiling time. That is not to increase the content of these types of volatile aromaic components in the CCASS by extending the boiling time. Heptaldehyde, sabinene, pinocarvone etc 21 kinds of volatile compounds which are retained in the kernel only. Isovaleric, a-caryophyllene etc 30 kinds of volatile compounds which are retained in the in-shell only. The contents of eucalyptus, linalool, eugenol and other 20 kinds of compounds in the kernel are higher than in-shell; limonene, anethole and other 16 kinds of components in the kernel are less than in-shell. The pyrazines produced by baking and aromatic components exist in the spices were found more in the type and content than the other two species. Therefore the types of Chifeng Spark are more suitable for processing into original flavor and CCASS.5. An SDE-GC/FID method was established to analyze the quantities of 5 main flavor compounds during processing of CCASS.The concentration ranges of the 5 volatile compounds were:d-limonene (0.03-0.10 μg/g),1,8-cineole (0.17-0.40 μg/g), trans-cinnamaldehyde (0.26-0.53 μg/g), trans-anethole (0.87-1.66 μg/g) and eugenol (16.06-29.30 μg/g). This analytical method can be further developed for use in the quality control of CCASS factory production process. |
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