核农学报2011，Vol.25Issue(5)：969-974,1003,7.
微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析
ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME
摘要
Abstract
The volatile flavor compounds of black edamame treated by microwave blanching and quick-freezing were analyzed by HS-SPME and GC/MS.The results showed that a total of 31,34,32 compounds were detected in fresh,microwave blanched and frozen black edamame,respectively.The main flavor compounds were classified into alcohols,aldehydes and ketones.1-Octen-3-one,hexanal,（E,Z）-2,6-nonadienal,1-penten-3-one,（E）-2-nonenal,（E）-2-hexenal,1-octen-3-ol made great contrition to fresh black edamame.1-Octen-3-one,1-octen-3-ol,（E）-2-octen-1-ol,hexanal,2-heptenal,3-methyl-butanal,3-hydroxy-2-butanone made great contrition to microwave blanched black edamame.1-Octen-3-one,1-octen-3-ol,（E）-2-octen-1-ol,2-heptenal,3-hydroxy-2-butanone made great contrition to frozen black edamame.The black edamame treated by microwave blanching and quick-freezing still remain strong aromatic of soybean compared with fresh sample.关键词
黑毛豆仁/微波烫漂/速冻/风味成分Key words
black edamame/microwave blanching/quick-freezing/volatile flavor compounds分类
轻工纺织引用本文复制引用
李大婧,卓成龙,刘霞,刘春泉..微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析[J].核农学报,2011,25(5):969-974,1003,7.基金项目
江苏省农业科技自主创新资金项目（CX（10）232） （）
