期刊论文

Discuss on the Flavor Components of Pickled Potherb Mustard

中文

现代食品科技

1673-9078

2004

20

3

142-143+148

10.3969/j.issn.1673-9078.2004.03.054

本校为第一机构

本文分析了雪里蕻腌菜的风味物质,并着重探讨了雪里蕻腌菜的鲜味,香味及特征风味与它的风味物质组成、各种风味物质相对含量的关系.以期发现能显著影响其风味特性的关键成分.为配制雪里蕻腌菜的风味强化剂提供科学依据.同时也为其它蔬菜腌制品风味强化剂的配制提供参考.

In this paper, the components of pickled potherb mustard were analyzed and the mutual relation between taste aroma and typical flavor components of pickled potherb mustard and its flavor composition and relative content was chiefly discussed in order to identify key compounds in the pickles. These results can provide scientific basis for prescription of flav...