摘要
采用顶空固相微萃取(headspace-solid phase micro-extraction,HS-SPME)技术结合气相色谱质谱-嗅闻联用(gas chromatography-olfactometry-mass spectrometer,GC-O-MS)对巧克力麦芽样品中风味化合物进行检测与分析,共检测得到47种风味物质参与构成了巧克力麦芽样品的风味,包括:14种醛、7种醇、5种酮、5种酸、6种吡嗪以及其他一些特殊的风味物质。其中巧克力麦芽中具有可可特征风味的化合物为2,6-二甲基吡嗪、三甲基吡嗪以及2-乙基-3,5-二甲基吡嗪。
The flavor compounds in chocolate malt sample were analyzed and detected by headspace solid phase microextraction（ HS-SPME） combined with GC-O-MS. The results showed that 47 flavor compounds made contribution to the flavor of chocolate malt sample,including 14 aldehydes,7 alcohols,5 ketones,5 acids,6 pyrazines,and any other special flavor substances. Among the flavor compounds of chocolate malt,three compounds had cocoa characteristic flavor,and they were 2,6-dimethyl pyrazine,trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine.
作者
秦奔
张海鹏
郑飞云
钮成拓
刘春凤
王金晶
李永仙
李崎
QIN Ben, ZHANG Hai-peng, ZHENG Fei-yun, NIU Cheng-tuo, LIU Chun-feng, WANG Jin-jing, LI Yong-xian , LI Qi(The Key Laboratry of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University, Wuxi 214122, Chin)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第7期258-262,268,共6页
Food and Fermentation Industries
基金
江苏省现代工业发酵协同创新中心资助项目
国家自然科学基金项目(31571942,31601558和31771963)
