[1]杜玫,贾利蓉,蔡玥,等.不同前处理方式对泡青菜挥发性风味成分的影响[J].中国调味品,2021,46(4):38-42.
 Effects of different pretreatment methods on the flavor of pickled mustard[J].CHINA CONDIMENT,2021,46(4):38-42.
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不同前处理方式对泡青菜挥发性风味成分的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
38-42
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effects of different pretreatment methods on the flavor of pickled mustard
作者:
杜玫贾利蓉蔡玥赵泓牟黄鹏高
文献标志码:
A
摘要:
分别采用紫外、蒸汽、微波对芥菜进行前处理,然后进行发酵制成泡青菜。采用顶空固相微萃取和气相色谱-质谱联用技术(HS-SPME-GC-MS)跟踪不同前处理后的芥菜在发酵过程中挥发性风味成分的变化情况。利用香气活度值分析确定不同前处理条件下泡青菜发酵过程中的主体风味成分。结果显示蒸汽和微波处理能够有效降低泡青菜中异硫氰酸酯类物质的浓度,促进其它各类风味物质的形成;香气活度值分析表明癸醛、壬醛、β-紫罗酮、乙酸橙花酯是不同前处理条件下泡青菜共有的主体风味成分,反式-2-壬烯醛、右旋萜二烯和反式-2,4-庚二烯醛、反-2-辛烯醛是蒸汽组和微波组特有的主体风味成分。
Abstract:
Mustard was pretreated by ultraviolet radiation, steam and microwave, and then fermented into pickled mustard.HS-SPME-GC-MS were used to track the changes of volatile flavor components in different pretreatment pickled mustard during fermentation.Odor activity value(OAV) was used to determine the main flavor components in the fermentation process of pickled mustard under different pretreatment conditions.The results showed that steam and microwave treatment could effectively reduce the concentration of isothiocyanates in pickled mustard and promote the formation of other flavor substances;the analysis of odor activity value showed that the main flavor components of pickled mustard under different pretreatment conditions were decanal、nonyl aldehyde、β-ionone、neroli acetate,trans-2-nonenal、dextroterpendiene and trans-2, 4-heptadienal、anti-2-octenal were the main flavor components in the steam treatment group and microwave treatment group respectively.
更新日期/Last Update: 2021-04-09