现代食品科技2013，Vol.29Issue(4)：885-889,816,6.
青梅在梅坯制作过程中的香气成分变化
Changes of Aromatic Components of Greengage during Salted Plum Processing
摘要
Abstract
Changes of aromatic components of greengage during salted plume processing were analyzed using GC-MS. Aromatic components of greengage, pickled plum, salted plum and plum bittern were detected. The results showed that the four samples contained 26,20, 27 and 12 aromatic components respectively, occupying 7.23%, 81.65%, 79.81% and 90.16% of the total peak area. The major constituents were aldehydes, alcohols, esters, furans, acids, ketones, phenols and hydrocarbons. The proportions of aldehydes, alcohols and esters were 67.99-78.61%, 5.12-10.81%, and 0.20-12.94%, respectively. During salted plum processing, the content of aldehydes remained invariable and alcohol contents increased slightly. And the content of esters decreased largely.关键词
青梅/梅坯/气相色谱-质谱联用/香气成分Key words
greengage/ salted plum/ GC-MS/ aromatic components引用本文复制引用
赵笑梅,吴青,陈宇,黄苇..青梅在梅坯制作过程中的香气成分变化[J].现代食品科技,2013,29(4):885-889,816,6.基金项目
广东省教育部产学研结合项目(2011A090200001、2010B090400362) （2011A090200001、2010B090400362）
