摘要
以未灭菌的原醋作为对照,经过不同剂量(1,3,6 kGy)的高能电子束辐照后,通过电子鼻和顶空固相微萃取-气相色谱-质谱联用仪观察其香气成分的变化。结果表明,当辐照剂量为3 kGy时,原醋的灭菌效果较好,虽然辐照改变了挥发性风味物质的种类与含量,但通过电子鼻分析,此变化未明显改变传感器响应。
The unsterilized raw vinegar is used as the control.After irradiation with high-energy electron beam with different doses(1,3,6 kGy),the changes of aroma components are observed by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometer.The results show that when the irradiation dose is 3 kGy,the raw vinegar has better sterilization effect.Although the irradiation changes the type and content of volatile flavor components,the change doesn't significantly alter the sensor response through electronic nose analysis.
作者
王超
付诗鸣
李攀恒
胡东彬
李磊
潘际林
钟晓凌
胡勇
徐沁怡
郑梦玲
WANG Chao;FU Shi-ming;LI Pan-heng;HU Dong-bin;LI Lei;PAN Ji-lin;ZHONG Xiao-ling;HU Yong;XU Qin-yi;ZHENG Meng-ling(Research Center of Food Fermentation Engineering and Technology in Hubei Province,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Zhenjiang Danhe Vinegar Industrial Co.,Ltd.,Zhenjiang 212344,China;Wuhan Aibang High-energy Technology Co.,Ltd.,Wuhan 436000,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期10-13,19,共5页
China Condiment
基金
湖北工业大学博士启动基金(BSQD10036)
大学生创新创业训练计划(201810500077)。
关键词
食醋
香气
高能电子束
电子鼻
气相色谱-质谱联用
vinegar
aroma
high-energy electron beam
electronic nose
gas chromatography-mass spectrometry
