食品科学2011，Vol.32Issue(13)：115-118,4.
食用胶对鸭肉脯挥发性风味物质的影响
Effects of Food Gums on Volatile Flavor Compounds of Dried Duck Meat Slice
摘要
Abstract
The present study was undertaken to investigate the effects of food gum type（using blank as control） and amount of Arabic gum addition on the volatile flavor compounds of dried duck leg meat slice,which were analyzed by HS-SPEM（headspace solid phase microextraction）-GC-MS.The results showed that Arabic gum had desired effect on the contents of aldehydes,ketones and esters in dried duck meat slice.The optimal level of Arabic gum addition was 0.05%,and 43 volatile flavor compounds were identified in the dried duck meat slice obtained,including 6 aldehydes,8 ketones,17 hydrocarbons,4 alcohols,7 heterocyclic compounds and 1 ester.关键词
食用胶/鸭肉脯/挥发性风味物质Key words
food gums/dried duck meat slice/volatile flavor compounds分类
轻工纺织引用本文复制引用
王武,张静,查甫本,任志伟,陈从贵..食用胶对鸭肉脯挥发性风味物质的影响[J].食品科学,2011,32(13):115-118,4.基金项目
安徽省科技攻关重大项目 （）
