摘要
采用共蒸馏分离和GC MS分析,分析了水煮鹅肉汤的挥发性风味成分,结果共鉴定出50种成分,其中大部分为饱和或不饱和的醛酮类,其余主要为酯类和烷烃,另有少量的醇和酸。对比肉类挥发性风味成分的域值,对鹅肉汤风味贡献较大的成分主要为2,4-癸二烯醛、2-癸烯醛辛烯醛、壬醛、壬烯醛、壬二烯醛等。
Volatile compounds in goose broth were separated by SDE and analyzed by GC/MS.Fifty volatile components were identified,most of them are saturated or unsaturated adehydes and ketones,others are hydrocarbons and esters,some alcohols and organic acids are also identified.The most important comounds contributed to the flavor of goose broth are unsaturated adehydes.
出处
《中国调味品》
CAS
北大核心
2003年第9期15-17,共3页
China Condiment
基金
广东省高教厅资助项目(0154)
广东省星火计划资助项目
