摘要
采用固相微萃取 -气相色谱 -质谱联用分析技术对发酵香肠挥发性成分进行了定性分析和峰面积相对含量的测定。结果表明 ,发酵香肠在成熟前 (发酵结束时 )的主要挥发性风味物质的成分为乙酸、3_羟基_2_丁酮、2_丁酮、1_羟基_2_丙酮等 ;成熟香肠的风味成分主要为乙酸、3_羟基_2_丁酮、2_丁酮、酯类物质、挥发性酚、醛类以及少量的烯及含氮化合物等。
The volatile components of fermented sausage before and after ripeness were analyzed with solid phase microextraction coupled with gas chromatography-mass spectrometry.The main volatile components in fermented sausage before ripeness include acetic acid,3-hydroxy-2-butanone,2-propanone,3-methyl-1-buˉtanol,and1-hydroxy-2-butanone.The main aroma components in fermented sausage after ripeness are acetic acid,3-hydroxy-2-butanone,2-propanone,esters,volatile phenols,and aldehydes.A small quantity of terˉpenes and volatile organic nitrogen compounds was also detected.The volatile contents stemming from ripeness contribute to the typical sensory style for fermented sausage.
出处
《分析测试学报》
CAS
CSCD
北大核心
2004年第6期40-43,共4页
Journal of Instrumental Analysis
基金
"十五"国家科技攻关计划项目 (2001BA501A11)
河南省杰出青年科学基金资助项目 (0312002800)
