食品与发酵工业2015，Vol.41Issue(2)：135-140,6.DOI:10.13995/j.cnki.11-1802/ts.201502023
醋浸干燥加工对不同蚕豆原料挥发性风味成分的影响
Analyse of volatile flavor compounds in different faba beans treated with vinegar-pickling and drying
摘要
Abstract
In order to study the effect of vinegar-pickling and drying process on flavor in fresh bean and bean seed,the volatile flavor compounds in fresh beans,vinegar-pickled fresh bean crisp,bean seed,vinegar-pickled bean seed crisp were analyzed by solid-phase microextraction(SPME) and capillary gas chromatography-mass spectrometry (GC/MS).The results indicated that alcohols,aldehydes,ketones in fresh beans changed remarkably after vinegarpickling and drying process,and alcohols,aldehydes,heterocyclic in bean seed were affected significantly by pickling and drying process.1-octen-3-one,3-methylbutyraldehyde,nonanal,hexanal,benzeneacetaldehyde,dipentene,d-limonene,2-pentyl-furan were the main flavor compounds of pickled fresh bean.3-methylbutyraldehyde,hexanal,benzeneacetaldehyde,2-pentyl-furan were the main flavor compounds of pickled bean seed.These flavor compounds contributed to the characteristic flavor of vinegar-pickled and dried bean products.关键词
蚕豆/醋浸/干燥/风味化合物Key words
faba bean/ pickling in vinegar/ drying/ flavor compounds引用本文复制引用
刘春菊,王海鸥,李大婧,刘春泉..醋浸干燥加工对不同蚕豆原料挥发性风味成分的影响[J].食品与发酵工业,2015,41(2):135-140,6.基金项目
南通市重大科技创新专项(XA2013012) （XA2013012）
