摘要
主要采用固相微萃取技术(SPME)以及气相色谱-质谱联用技术(GC-MS),研究辐照面包的异常气味物质及组成,并考察不同措施对辐照异常气味程度的影响。结果表明:1,3-二(1,1-二甲基/乙烷基)苯、辛酸乙酯、己醛、2-戊基呋喃等依次是辐照面包主要挥发性物质;从组成上看芳香族烃类、醛类和烷烯烃类的种类和含量都有显著的增加,它们的共同作用可能是引起辐照面包异常气味产生的重要原因;同时,随着辐照剂量的减少主要异常气味物质的含量也随之明显降低,但其他措施的效果却不明显。
The off-flavour compounds of irradiated bread were detected with a combinated method of solid phase microextraction （SPME） and gas chromatography-mass spectroscopy （GC-MS） methodology. The effects of irradiation on producing off-flavor compounds of bread with different improved treatments were also investigated. Results showed that the main volatile compounds of irradiated bread are 1,3-bis（1,1-dimethylethyl）-benzene, ethyl octanonate, hexanal, 2-pentyl-furan, etc. In all these components, the kinds and the contents of aromatic hydro- carbon, aldehydes, alkyls and alkenes increased significantly. Their mutual effects were likely to be responsible for the off-flavour of the irradiated bread. With the reduction of irradiation dosage, the contents of main off- flavour compounds decrease markedly, but the effects of other improved treatments are insignificant.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第1期234-238,共5页
Food Science
关键词
辐照
面包
异常气味
措施
irradiation
bread
off-flavor： treatment
