摘要
Abstract
In order to investigate the effect of ultra high pressure (UHP) treatment on the flavor compounds of instant chestnut kernel, the prepared chestnut(Castanea mollissima Blume) was subjected to UHP treatment (300 MPa and 500MPa, 12 ℃, 20 min).The volatile flavor compounds of instant chestnut were determined by Solid-Phase Microextraction (SPME) and analyzed by capillary Gas Chromatography with a Mass Spectrometry (GC-MS).The relative content of flavor compounds were determined by area normalizing method.It was found that the volatile compounds was retained 61.3％ and 40.9％ respectively under 300 MPa and 500 MPa.UHP processing partially modified the flavor profile and some new compounds were found, such as heptanone, γ-terpinene, 1-methyl-4-(1-methylethyl) benzene, ethenyl benzene and hexadecanoic acid, but some compounds disappeared, such as 2-methyl butanal, 3-methyl butanal, 2-methyl thiophene and 5-methyl furancarboraldehyde, others increased or decreased.Aldehyde, ketone and benzene compounds decreased, but heterocycle and ester compounds increased after UHP.In conclusion, UHP altered flavor compounds but the characteristic flavor compounds retained better.关键词
即食板栗仁/超高压/固相微萃取/风味Key words
instant chestnut kernel/ UHP/ solid-phase microextraction/ flavor
