关键词: 脱脂油莎豆粕乳；焙烤；风味变化；货架期预测

Abstract: This study aimed to prepare defatted chufa (Cyperus esculentus L.) tuber meal milk from defatted chufa tuber meal powder after roasting pretreatment. An electronic tongue, an electronic nose and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry were used to analyze the influence of roasting pretreatment on the flavor of defatted chufa tuber meal milk. Meanwhile, the shelf life of the milk was predicted. The results indicate that 2-isobutyl-3-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine were formed after roasting, contributing to enhanced roasted aroma. With the original flavor components such as n-hexanol and n-heptanal retained, new aroma components like hexanal, nonanal, and n-ethyl acetate were generated, enriching the aroma. The milk prepared with roasting pretreatment received a higher sensory score and had better flavor with novel sweet and other flavor notes. As the storage time and temperature increased, the pH of the milk showed no significant change, with no colonies detected, while the centrifugal sedimentation rate and sensory score difference increased. A shelf-life prediction model was developed based on the centrifugal sedimentation rate. According to this model, the shelf life of the milk at 25 ℃ was approximately 182 days.

Key words: defatted Cyperus esculentus L. tuber meal milk; roasting; flavor changes; shelf-life prediction