摘要
采用同时蒸馏萃取技术和气相色谱—质谱联用技术研究微辣型风味榨菜的挥发性风味成分,共鉴定出6类20种化合物。20种化合物中含烃类9种,醚类3种,酸类1种,酯类3种,酚类1种,含硫化合物3种。研究表明:异硫氰酸烯丙酯是榨菜的特征性香气物质,榨菜本身的挥发性成分和香料的挥发性成分共同作用形成微辣型风味榨菜特有的香味。
Weak pungent Zhacai＇s volatile flavor compounds were studied by simutaneous distillation and solvent extaction,combined with gas chromatography-mass spectrometry（GC—MS）.A total of 20 volatile flavor compounds which belong to 6 categories were idendified.They are 9 hydrocarbons,3 ethers,1 acids,3 esters,1 phenol and 3 sulphur comounds.It is dicovered that allyl isothiocyanate is Zhacai＇s charactericistic scent material.Weak pungent Zhacai＇s special scent is effected jiontly by its own volatile flavor compounds and its spices＇ volatile flavor compounds.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期124-126,共3页
Food Research and Development
关键词
微辣型风味榨菜
挥发性风味成分
同时蒸馏萃取
气相色谱-质谱联用
weak pungent Zhacai
volatile flavor compounds
simutaneous distillation and solvent extaction
gas chromatography-mass spectrometry（GC—MS）
