摘要
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。在醪糟中共鉴定了20个挥发性化合物,其中1-丙醇、乙酸乙酯、2-甲基-1-丙醇、3-甲基丁醛、乙酸、3-甲基-1-丁醇、2-甲基-1-丁醇、糠醛、5-甲基糠醛、2,5-二甲基-2,4-二羟基-3(2H)-呋喃-3-酮、苯乙醛、2,5-呋喃二甲醛、苯乙醇、6-甲基-3,5-二羟基-2,3-二氢-4H-吡喃-4-酮和5-羟甲基糠醛等15个化合物是醪糟的头香成分。相对质量分数大于1.0%的挥发性化合物有:正二十一碳烷、5-羟甲基糠醛、正二十二碳烷、糠醛、乙酸和乙酸乙酯。
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS. 20 note compounds were identified in Laozao.Among them, 15 compounds are responsible for the top note of Laozao. These compounds included 1 - propanol, ethyl acetate, 2- methyl- 1 - propanol, 3 - methyl butanal, acetic acid, 3 - methyl- 1- butanol, 2- methyl- 1 - butanol, furfural, 5- methylfurfural, 2,4- d ihyd roxy- 2,5 - dimethyl- 3 ( 2 H )- furan- 3 - one, benzene acetaldehyde, 2,5- furandicarboxaldehyde, phenyl ethyl alcohol, 3,5 - dihydroxy- 6- methyl- 2,3 - dihydro-4H- pyran-4- one and 5 - hydrxoymethylfur- furfural, heneicosane, 5 - hydrxoymethylfurfural, docosane, furfural, acetic acid and ethyl acetate were found in concentrations higher than 1.0%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期91-93,共3页
Science and Technology of Food Industry
基金
湖北省高等学校优秀中青年科技创新团队计划资助项目(T200707)
关键词
醪糟
香料
顶空
Laozao
flavor
headspace