摘要
采用顶空固相微萃取和气质联用技术对砀山梨蒸煮前后香气组成的变化进行分析。结果表明:砀山梨汁的香气成分主要由单萜类、醛类、醇类、酯类、酮类、烃类及芳香族类化合物组成;砀山梨经过蒸煮后所得梨汁的香气成分比煮前多了2种,即正戊醛和3-甲硫基丙醛;与生梨汁相比,己醛、乙醇、反-2-己烯醛和己醇的相对百分含量分别增加了81.7%、653.8%、381.8%和102.7%,1-甲基-4-(1-甲基乙烯基)环己烯的相对百分含量下降了44.7%,乙酸、壬醛、乙醛、3-己烯-1-醇、2-呋喃甲醛、2-呋喃甲醇、2,6,6-三甲基-双环((3,1,1)-2-庚烯、2,2-二甲基-3-亚甲基二环(2,2,1)庚烷和乙酸己酯等的相对百分含量也大幅增加。这些变化导致生梨汁香气微弱且清新,熟梨汁香气浓郁,且具有强烈的果香和甜香。
The changes of aromatic composition of Dangshan pear after cooking were studied by HS-SPME combined with GC-MS. Results showed that the main aromatic components of dangshan pear juice were monoterpenoid, aldehydes, alcohols, esters, ketons, hydrocarbons and aromatic hydrocarbons. Pentanal and 3-（Methyhhio）propanal were detected in cooked pear juice. Compared with uncooked pear juice, the relative percentage of acetaldehyde, eth- anol, trans-2-Hexenal and 1-hexanol were increased 81.7% ,654% ,382% and 103% respectively, but the relative percentage of dl-Limonene were decreased 44.7%. Besides, the relative percentage of acetic acid, nonanal, acetaldehyde, leaf alcohol, 2-furancarboxaldehyde, 2-furanemethanol, ct-Pinene, camphene and hexyl acetate were also increased significantly. Because of these changes, the fragrance of uncooked pear juice were weak and fresh, yet cooked pear juice had a strong and rich perfume with sweet and fruity aromas.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期142-145,共4页
Food and Fermentation Industries
关键词
砀山梨
蒸煮
梨汁
香气成分
相对百分含量
Dangshan pear, cooking, pear juice, aromatic components, relative percentage
