加工温度对哈密瓜风味物质的影响

THE EFFECTS OF TEMPERATURE ON FLAVOR COMPOUNDS OF HAMIMELON DURING PROCESSING

用气相色谱(GC)-质谱(MS)法分析了加工温度对哈密瓜风味物质的影响,结果表明,在加工温度30℃条件下,哈密瓜风味物质主要由2-丙烯酸甲酯、乙酸甲酯、γ-丁内酯及呋喃醇等组成;在70℃条件下,其风味物质则全部丧失,代之以C8-C40的烷烃基化合物.随着加工温度的升高,哈密瓜中棕榈酸含量明显减少,亚油酸和亚麻酸含量则显著增加.

Flavor compounds in hamimelon under different processing temperatures were distinguished by GC-MS. The results demonstrated that under 30℃, the flavor compounds were mainly composed of 2-propenoic acid methyl ester,acetic acid methlester,γ-buty-rolactone and 2-furanme thanol et al;under 70℃, all the flavor compounds lost,instead alkyl compounds(C8-C40) were identified. With the increase of processing temperature, the contents of palmitate in hamimelon decreased obviously, while linoleate and linolenicacid obviously increased. 