[1]王婷婷.传统西瓜豆酱中的香气成分研究[J].中国调味品,2019,(02):137-140.
 . Study on the Aromatic Compositions of the Traditional Watermelon Soybean Paste[J].CHINA CONDIMENT,2019,(02):137-140.
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传统西瓜豆酱中的香气成分研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
137-140
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
. Study on the Aromatic Compositions of the Traditional Watermelon Soybean Paste
作者:
王婷婷
文献标志码:
A
摘要:
利用顶空固相微萃取和气质联用技术对传统西瓜豆酱中的香气进行分析。结果表明:西瓜豆酱的香气成分主要有醇类、酯类、酸类、醛类、烯烃类、酮类、呋喃类、以及醚类等63种化合物组成。并利用面积归一法,测定了香气成分的相对含量。其中相对含量较高(>2%)的化合物有乙酸(26.478%),3-甲基丁醇(15.800%),甲酸正丁酯(7.233%),乙醇( 3.739%),2-丁醇(3.516%),dl-柠檬烯(2.950%),β-苧烯(2.207%),乙酸乙酯(2.490%),桧烯(2.159%),2-甲基丁醛(1.192%),它们对传统西瓜豆酱的风味起着重要作用.
Abstract:
The analysis of the aromatic composition of the traditional watermelon soybean paste were studied by HS-SPME com-bined with GC-MS. Results showed that there were 63 flavor including alcohols,esters,acids,aldehydes, phenols, ketons, Furan class and ethers in the traditional watermelon soybean paste.Besides, the relative content of flavoring compositions was determ ined by peak area.The main volatile flavor components identified in the relatively higher peak area percentage (>2% )were acetic acid(26.478%),1-butanol,3-methyl-(15.800%),n-butyl formate (7.233%),ethanol(3.739%),2-butanol(3.516%),(dl-Limonene)Dipentene(2.950%),beta.-Thujene(2.207%),Ethyl Acetate(2.490%),Sabinene(2.159%),Butanal, 2-methyl-(1.192%)which plays an important role in the flavor of traditional watermelon soybean paste 。
更新日期/Last Update: 2019-03-18