摘要
采用顶空固相微萃取(SPME)和气相色谱-质谱联用法(GC-MS)分析了不同采收期籼米米饭的气味成分,检测出16种气味成分,其中醛类占主导地位,其次为酮类和醇类。随着成熟度的增加,米饭气味成分的数量和峰面积均呈现降低趋势,即提前采收米样的气味成分更为丰富。
The 16 kinds of volatile compounds in cooked-rice based on different harvested time were analysed by headspace solid-phase microextraction（SPME） and gas chromatography-mass spectrormetry（GC-MS） in this study,among which aldehydes played a dominant role,followed by ketones and alcohols. The results showed that the total peak area and number of flavor reduced with maturity,flavor was considered to be rich in early-harvested rice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期123-125,共3页
Science and Technology of Food Industry
关键词
籼米
采收期
米饭
气味成分
indica rice
harvest time
cooked rice
flavor
