盐渍处理对洋葱挥发性风味物质的影响及其机制研究

Effect of Salting Treatment on Volatile Flavor Compounds of Onion and the Mechanism

研究了食盐浓度、盐渍温度和时间对洋葱挥发性风味物质的影响及其作用机制。结果表明:洋葱的挥发性风味物质含量随食盐浓度的增大和盐渍时间的延长先增加后减少,随着盐渍温度升高而明显增加。当洋葱与其质量9%的食盐混合后于20℃盐渍24h时,洋葱的总挥发性风味物质和总挥发性硫化物含量最高,洋葱特征风味更加突出,同时其刺激性气味减弱。盐渍可提高洋葱中蒜氨酸酶的活性,促进硫代亚磺酸酯和挥发性硫化物的生成,从而显著增强洋葱的特征风味。

The effect of salt concentration,salting temperatures and time on the volatile flavor compounds in onion and the mechanism are studied.The content of volatile flavor compounds in onion increases firstly and then decreases with the increase of salt concentration and the prolongation of salting time.As salting temperatures rise,the content of volatile flavor compounds increases.When onion is mixed with 9%salt at 20℃for 24 h,the content of total volatile flavor compounds and total volatile sulfides in onion is the highest,the characteristic flavor of onion is more outstanding,and the pungent odor is reduced.Salting can increase alliinase activity,promote the production of sulfonates and volatile sulfides,thus could enhance the characteristic flavor of onion.