摘要
该研究采用热风干燥、冷冻干燥和喷雾干燥对鲜水芹进行处理,研究不同干燥方式对水芹粉挥发性风味成分的影响。通过顶空固相微萃取-气相色谱-质谱联用技术对鲜水芹和三种干燥方式下水芹粉的挥发性成分进行分析,结果显示:在鲜水芹、热风干燥水芹粉、冷冻干燥水芹粉和喷雾干燥水芹粉分别鉴定出48、37、47和38种挥发性成分,主要香气成分为萜烯类化合物。
In this study,fresh cress was treated by hot air drying,freeze drying and spray drying,and the effects of different drying methods on the volatile flavor components of cress powder were studied.The volatile components of fresh cress and three kinds of dried cress powder were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry.The results showed that 48,37,47 and 38 volatile components were identified in fresh cress,hot air dried cress powder,freeze dried cress powder and spray dried cress powder,respectively.And the main aroma components were terpene compounds.
作者
李薇茹
常艳娇
郑健
王君旸
卜秀娟
赵玉娟
徐艳阳
LI Weiru;CHANG Yanjiao;ZHENG Jian;WANG Junyang;BU Xiujuan;ZHAO Yujuan;XU Yanyang(College of Food Science and Engineering,Jilin University,Changchun 130062,China;Jinzhou City Admissions and Examination Commission Office,Jinzhou 121000,China)
出处
《食品与发酵科技》
CAS
2024年第5期67-73,共7页
Food and Fermentation Science & Technology
基金
吉林省科技发展计划项目(20200708055YY)。
