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

摘要： 以脱脂油莎豆粕粉为研究对象，对其进行预处理后制备脱脂油莎豆粕乳，采用顶空固相微萃取-气相色谱-质谱、电子舌和电子鼻分析焙烤预处理对脱脂油莎豆粕乳风味的影响，同时对脱脂油莎豆粕乳货架期进行预测。结果表明，经过焙烤预处理的脱脂油莎豆粕乳因生成2-异丁基-3-甲基吡嗪和2-乙烷基-3,5-二甲基吡嗪，增加了焙烤香气；保留原有风味成分正己醇和正庚醛等的同时新生成了己醛、壬醛和正乙酸乙酯等增加香气丰富度；感官评分较高，风味较优，增加了甜香等滋味。随着贮藏时间的延长和贮藏温度的升高，脱脂油莎豆粕乳的pH值变化不明显，未检出菌落，离心沉淀率和感官评分差值增加。以其离心沉淀率为指标建立模型，预测出脱脂油莎豆粕乳在25?℃贮藏温度下的货架期约为182?d。

关键词: 脱脂油莎豆粕乳；焙烤；风味变化；货架期预测