期刊论文

Xia, Y.-B.

中文

现代食品科技

1673-9078

2017

33

1

197-205

10.13982/j.mfst.1673-9078.2017.1.031

(2015BAD16B01):国家科技支撑计划项目 (2015BAD16B00):生鲜农产品绿色防腐与安全保鲜技术研发与应用

本校为第一且通讯机构

为了解传统预处理方式对腌制萝卜风味物质及质构的影响,本试验利用固相微萃取-气-质-联用技术对三种不同预处理方式下的腌制萝卜挥发性风味物质进行分析,同时利用质构仪对硬度的变化进行测量。结果显示：热浸前处理的腌制萝卜挥发性风味物质共有50种,干制前处理的腌制萝卜挥发性风味物质共有44种,直接腌制的萝卜挥发性风味物质共有38种。三种方式腌制萝卜形成的特征风味物质都以酯类和二硫化物为主,其它物质却不相同,热浸前处理的腌制萝卜以烯类和芳香类为主,含量分别为5.14%和6.53%;干制前处理的腌制萝卜以酸类和醛类为主,含量分别为5.45%和7.89%;直接腌制的萝卜以烷类和芳香类为主,含量分别为...

In order to compare the effects of traditional pretreatment methods on flavor substances and texture of pickled radish, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile flavor substances and a texture analyzer was used to measure changes in hardness after three pretreatments. The results showed that there were 50 types of volatile flavor substances in pickled radishes after blanching pretreatment, 44 volatile flavor substances after drying pretreatment, and 38 volatile flavor substances...