摘要
本文基于固相微萃取和气质联用分析技术,定量分析了高温烘焙环境下,绿茶粉对月饼饼皮挥发性风味物质的影响试验结果表明:构成月饼饼皮风味物质在绿茶粉的添加前后发生了显著变化,主体风味物质由甲苯、己醛转变为3-羟基-2-丁酮、β-庚烯醛、戊醇以及3甲基丁醛;其中β-庚烯醛为绿茶风味成分。
This paper quantitatively analyses effects of green tea powder on volatile flavor constituents of the moon cake shell based on Microtraetion-GC/MS under the high-temperature baking condition.The resuhs showed that the volatile flavor constituents of the moon cake shell has significantly changed with the addition of green tea powder：the main volatile flavor component changed from toluene,hexanol into 3-hydroxy-2- butanone,β-Heptenal,amyl alcohol and 3-butanal which β-Heptenal was the flavor component of green tea.
出处
《中国茶叶加工》
2011年第1期31-33,共3页
China Tea Processing
基金
农业科技成果转化资金项目(2010GB24420685)
关键词
绿茶粉
固相微萃取
挥发性风味物质
Green tea powder, Microtraction-GC/MS, Volatile flavor constituents
