摘要
采用固相微萃取-气相色谱质谱联用仪法来测定糌粑中风味物质。在糌粑中鉴定出17中风味物质,主要风味化合物质为己醛、己酸、2-丁基-2-辛烯醛、反-2-辛烯醛、苯甲醛和3-辛烯-2-酮。主要贡献的香气特征为青香、果香、脂香和坚果香。
Solid-phase microextraction-gas chromatography-mass spectrometry was used to determine flavor substances in Zanba.17 flavor substances were identified in Zanba.The main flavor compounds were hexaldehyde,caproic acid,2-butyl-2-octenal,trans-2-octenal,benzaldehyde and 3-octene-2-ketone.The main aroma features were green incense,fruity,fatty and nutty.
作者
扎西穷达
刘吉爱
李姣
王军
ZHA xiqiongda;LIU Ji-ai;LI Jiao;WANG Jun(Tibet Food and Drug Inspection and Research Institute,Lhasa 850000,Tibet,China;College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第5期53-58,共6页
Food Research and Development
基金
2015年西藏自治区重点科技计划(2015XZ1G60)
关键词
糌粑
风味物质
固相微萃取
气相色谱质谱联用仪法
香气
Zanba
flavor substances
solid phase microextraction
gas chromatography mass spectrometer
aroma
