摘要
应用顶空固相微萃取-气质联用技术分离鉴定盐水鸭复卤工艺所用卤水中的挥发性物质,结果在新卤中检测到较多量的醛、醇和烃类化合物,在老卤中检测到较多量的醛、芳香族和杂环类化合物。醛、酮、芳香族和一些杂环类化合物由于相对较高的浓度和较低的感觉阈值,可能是老卤的主要风味成分。而新卤中则检出更多的长链不饱和烯烃和烯醇类物质。
Volatile compounds of brine used in water-boiled salted duck processing were analyzed by HS-SPME-GC-MS.As a result,more aldehydes,alcohols and hydrocarbons were detected from fresh brine,but more aldehydes,aromatic hydrocarbons and heterocyclic compounds from aged brine.Aldehydes,ketones,aromatic hydrocarbons and heterocyclic compounds,with higher concentration but lower threshold value,may be key odor compounds of aged brine.However,there were more alkenes and enols with long carbon-chain detected from fresh brine.
出处
《食品研究与开发》
CAS
北大核心
2011年第4期118-121,共4页
Food Research and Development
基金
国家公益性行业科技专项(200903012)
国际科技合作项目(2009DFA31770)
关键词
盐水鸭
卤水
挥发性物质
风味
water-boiled salted duck
brine
volatile compounds
flavor/Aroma/Odor
