摘要
对鱿鱼烟熏前后的风味成分进行了检测分析和比较,分别检测出51种和87种风味成分,烟熏前主要为碳氢化合物12种,占总量的26.27%;酸类物质11种,占总量的32.27%;烟熏后主要为酚类物质22种,占总量的56.77%;酮类物质27种,占总量的17.36%。研究结果表明,烟熏前后鱿鱼风味成分变化比较大,经烟熏处理后,风味成分明显增加,是一种风味丰富、独特的水产食品。
Based on the squid and the smoked squid flavor components of mensuration,analysis and comparison,respectively,51 and 87 kinds of flavor components,mainly hydrocarbons smoked before,12 species,accounting for 26.27 % of total,acid type of material,11 kinds,accounting for 32.27 % of total,mainly for smoke inhalation after the 22 kinds of polyphenols,accounting for 56.77 % of total,27 kinds of ketones,accounting for 17.36 % of total.The results show that the squid and the smoked squid were changed largely in flavor components by the smoke treatment,a marked increase in flavor compounds is a rich flavor and unique aquatic food.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期149-153,共5页
Food Research and Development
关键词
鱿鱼
烟熏
风味成分
GC-MS
squid
smoking
flavor components
Gas chromatography-mass spectrometry（GC-MS）
