摘要
为扩大花生的开发利用,优化花生加工产品风味,研究水煮花生、油炒花生、烘烤花生3种制法花生的香气成分特征及差异。采用热脱附法提取样品的香气成分,并通过气相色谱-质谱及氢火焰离子检测器法(GC-MSD-FID)进行分析。其中水煮花生检出49种挥发性物质,油炒花生检出57种,烘烤花生检出79种。各花生制品分析出来的挥发性物质组成和相对含量间的差异、以及独有的香气物质体现出不同制法的风味区别。
In order to developing and utilizing peanuts and optimize the taste of peanut products,characteristics and differences of aromatic components from boiled peanuts,oil-fried peanuts and roasted peanuts were studied. Thermal desorption and gas chromatography-mass spectrometry and flame ionization detector(GC-MSD-FID)were applied. A total of 49 kinds of volatile components were detected in boiled peanuts,57 in oil-fried peanuts,and 79 in the roasted peanuts. The unique flavor of each kind of peanut product was due to the differences of volatile components and their relative contents and unique aroma components.
作者
谢妍纯
陈炫
XIE Yanchun;CHEN Xuan(Guangdong Shunda Food Flavor&Ingredients Co.,Ltd.,Chaozhou 515633)
出处
《中国食品添加剂》
CAS
北大核心
2022年第3期21-30,共10页
China Food Additives
关键词
水煮花生
油炒花生
烘烤花生
香气成分
boiled peanuts
oil-fried peanuts
roasted peanuts
aromatic components
