摘要
以苹果木烟熏液为研究对象,从感官品质、p H值、羰基化合物、酚类化合物、苯并(a)芘的含量、挥发性风味物质的组成和电子鼻分析等角度研究苹果木烟熏液的性质,并与目前市场上烟熏液产品进行比较。结果表明,苹果木烟熏液p H值为2.31,酚类化合物、羰基类化合物的含量分别达到9.94 mg/m L和7.91 g/100 m L,挥发性风味物质以酚类物质和醛类为主,相对含量分别为36.15%和17.58%,通过电子鼻主成分分析发现,苹果木烟熏液与其他几种烟熏液之间主成分有显著性差异,与市场其他烟熏液相比,在核心成分和特征性风味物质均有明显的优势,同时无苯并(a)芘检出,表明苹果木烟熏液具有良好的应用前景。
The smoke flavoring obtained in our laboratory from apple wood was evaluated for its quality characteristics such as sensory quality,p H,the contents of carbonyl compounds,phenols and benzo（a）pyrene,volatile flavor composition and electronic nose analysis in comparison with commercial products.The results showed that p H value of the liquid smoke flavoring from apple wood was 2.31 and it contained 9.94 mg/m L of phenolic compounds and 7.91 g/100 m L of carbonyl compounds.Phenols and aldehydes were the dominant volatile flavor compounds in the smoke flavoring,accounting for 36.15% and 17.58% of the total amount of volatiles,respectively.Electronic nose combined with principal component analysis revealed that the smoke flavoring from apple wood had significant differences in principal components compared with commercial products and was obviously advantageous in terms of major components and characteristic flavor compounds.Meanwhile,benzo（a）pyrene was not detected in smoke flavoring.Thus,it has a good application prospect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第8期108-114,共7页
Food Science
基金
公益性行业(农业)科研专项(201303082)
