食品工业科技2012，Vol.33Issue(12)：184-187,4.
不同干燥方式下熟化香菇香气成分变化的比较研究
Study on the change of aroma compounds in cooked lentinous edodes with different drying methods
王雪莹 1黄明亮 1王文昕 1罗佳丽 1蒋和体1
作者信息
摘要
Abstract
To study changes of aroma compounds in cooked lentinous edodes,we use simultaneous distillation and extraction（SDE） combined with gas chromatography-mass spectrometry（GC-MS） analyze samples dried with vacuum drying and vacuum freezing and drying.The result showed characteristic components dimethyl trisulfide,dimethyl disulfide and their decomposition products were detected.Alcohols and acids were varies in species and content.As non-principal factors of aroma,aromatic and heterocyclic compounds took a smaller proportion,and worked collaboratively with alcohols,aldehydes,esters,acids,and hydrocarbons.关键词
香菇/真空干燥/真空冷冻干燥/香气成分Key words
lentinous edodes/vacuum drying/vacuum freezing and drying/aroma compounds分类
轻工纺织引用本文复制引用
王雪莹,黄明亮,王文昕,罗佳丽,蒋和体..不同干燥方式下熟化香菇香气成分变化的比较研究[J].食品工业科技,2012,33(12):184-187,4.
