摘要
对煮制葵花籽进行焦香化增进处理,用GC/MS分析其挥发性香气成分,并与普通煮制葵花籽的挥发性香气成分进行比较。结果表明:在检测出的焦香味煮制葵花籽的18种挥发性成分中,焦香味物质含量占总挥发性成分的52%;与普通煮制葵花籽相比,焦香味成分含量明显增加。
The treatment of caramel aroma enhancement was made on boiled sunflower seed, and its volatile components were analyzed by GC/MS and compared with the volatile aroma components in common boiled sunflower seeds. The results showed that among 18 kinds of determined volatile components in the boiled sunflower seeds with caramel aroma, 52% of total volatile components were matters with caramel aroma. Compared with common boiled sunflower seeds, the content of components with caramel aroma was obviously increased.
出处
《安徽农业科学》
CAS
北大核心
2008年第4期1333-1334,共2页
Journal of Anhui Agricultural Sciences
基金
安徽省科技攻关重点项目(06013044A)
关键词
焦香味(焙烤风味)
煮制葵花籽
挥发性成分
分析
Caramel aroma（ baking flavor）
Boiled sunflower seed
Volatile components
Analysis
