Changes Of Aroma Components Of Torreya Grandis During Toasting And The Processing Technology Optimization For Undressed Seed

Torreya grandis(T.grandis),belongs to the genus Torreya family Taxaceae,a large,evergreen and ornamental coniferous which is rare species unique to China.In the process of toasting,the T.grandis will have a chemical reaction,which will produce aroma substances.The aroma components of different T.grandis kernel will be different.The caramelizal reaction will occur in toasting process,leading a decline in the quality of products.T.grandis need to remove black seed coat before consume,but it is often difficult to remove,and there is no technology for producing undressed food product until now.This paper studies the characteristics of aroma components of different varieties T.grandis seed,and analyzes the characteristics of aroma changes during baking comprehensively.From the perspective of aroma,the product after the improving processing technology is better than the unmodified products.This experimental method combined with single factor test and response surface optimization to optimize the baking process and develope the undressing.The results showed as follows:1.GC-MS was used to analyze the aroma components from four kinds of T.grandis kernel.60,48,52,54 kinds of compounds were determined in Xifei,Zhuyanfei,Dingxiangfei and Mufei.The difference is significant.2,6-Dimethylpyrazine is characteristic component of toasted kernel,and the components of Xifei and Mufei are significantly higher than Zhuyanfei and Dingxiangfei.2.The aroma of raw materials,baked material and market material were analyzed.18 kinds of terpenes,20 kinds of alcohols,6 kinds of aldehydes,4 kinds of alkanes,4 kinds of esters,3 kinds of ketones and 3 kinds of ketones were detected.Among three materials,D-limonene is the main substance,and the raw material is the highest content.The aroma of the baking process is superior to the commercial.The best baking process is baked at 200 °C for 12 min,soaked in 20% salt solution for 10 min,and baked at 120 °C for 95 min.Under this condition,the lipid oxidation degree of T.grandis is small and the antioxidant capacity is strong.3.The best peeling process is 12±2% water content of T.grandis,which is frozen at-40?for 12 h and then baked.Under this condition,the peeling is high,the color of the nut is golden and more popular among consumers.