摘要
采用顶空固相微萃取气质联用对市售四个不同品种食醋的挥发性成分进行了比较研究,鉴定了其中的105种成分,其中有48种共有成分,主要为醇、酯、酸、呋喃类、吡嗪类等化合物,不同醋样所含的芳香性成分的种类及其含量均存在着较大的差异性,可据此区分评价不同醋样。
The flavour compounds of four vinegar samples were isolated by headspace solid phase microextraetioo and analyzed with GC-MS. There were 105 compounds in the samples,48 compounds in common for each. The .same flavour compounds of different vinegar were alcohols, esters, acids, furanes, pyrazines, etc. The kinds and contents of the flavour compounds of the different vinegars were othemess.
出处
《食品与机械》
CSCD
北大核心
2005年第5期40-42,59,共4页
Food and Machinery
