百合酸奶的挥发性风味物质成分分析OA北大核心CSCDCSTPCD
Analysis of volatile flavor compounds of solidifying lily yoghurt
采用顶空固相微萃取（SPME）结合气质联用（GC/MS）分析技术研究了兰州鲜百合、百合酸奶的挥发性风味成分。结果表明,原料鲜百合共鉴定出66种风味物质,主要由烃、羧酸、醇类等组成;百合酸奶80种,对照酸奶64种,主要由酮、羧酸、醛、酯等组成。百合酸奶中,保留原料百合的挥发性化合物较少,大多数是百合及牛奶经乳酸菌发酵后新生成的挥发性物质;与对照酸奶相比较,挥发性物质大类相同,含量有差异,典型的发酵乳特征效应化合物如双乙酰、乙酸乙酯在百合酸奶中略有增…查看全部>>
Volatile flavor compounds of fresh lily and solidifying lily yoghurt were analyzed by headspace solid phase microextraction（HS-SPME） combined with GC-MS. Results indicated that total 66 volatile flavor compounds were identified in fresh lily,mainly including hydro carbons,carboxylic acid,alcohols etc. 80 volatile flavor compounds in the solidifying lily yoghurt,and 64 volatile flavor compounds in the control, mainly including ketone,carboxylic acid,aldehydes…查看全部>>
梁琪;张卫兵;张炎;刘欢
甘肃农业大学食品科学与工程学院,甘肃兰州730070甘肃农业大学食品科学与工程学院,甘肃兰州730070甘肃农业大学食品科学与工程学院,甘肃兰州730070甘肃农业大学食品科学与工程学院,甘肃兰州730070
轻工纺织
鲜百合百合酸奶SPME-GC/MS挥发性风味物质
fresh lily,solidifying lily yoghurtSPME-GC/MSvolatile flavor compounds
《食品工业科技》 2012 (16)
99-104,107,7
科技部科技人员服务企业行动项目（2009GJG10014）
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