摘要
用无水乙醚提取酱油中香气成分,GC/MS分离鉴定其化学组成,以面积归一化法测定其相对含量。酱油乙醚萃取物中鉴定出32种化合物,其中对酱油香气成分贡献最大的是HEMF(4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-映喃酮)、4-乙基愈创木酚、香茅醇、5-甲基-2-糖醛及3-甲巯基丙醇等。
Volatile compounds in soy sauce were isolated using solvent extraction action and analyzed by gas chromatography-mass spectrometry.The major odor-active compounds of soy sauce were 4- hydroxy-2 （5）-ethyl- 5（2）- methyl-3（2H）-furanone.4-ethylguaiacol.mahol.4-hydroxy-5-methyl-3（2H）-furanone and methionol.
出处
《食品研究与开发》
CAS
北大核心
2007年第12期135-138,共4页
Food Research and Development
