食品工业科技2017，Vol.38Issue(8)：145-149,160,6.DOI:10.13386/j.issn1002-0306.2017.08.020
蒙古栎主要风味成分在风干过程中的变化
The changes of principal flavor components of Quercus mongolica during seasoning process
摘要
Abstract
The content of ellagitannin,total phenol,and volatile components of Quercus mongolica were determined during the natural seasoning in the opening air.Results showed that the content of total phenolic and some volatile compounds reached stability after seasoned for two years,but the changes of ellagitannin and some undesirable odor compounds such as 2-nonenal,phenol were slowly,and it took three years to reach the level of stability.When the seasoning time got up to four years,the content of phenolic aldehyde and furfural compounds decreased due to the oxidation and volatilization.Therefore,the suitable seasoning time for Mongolia oak was determined as 3 years.关键词
蒙古栎/风干/糅花单宁/总酚/挥发性化合物/变化Key words
Quercus mongolica/seasoning/ellagitannin/total phenol/volatile components/changes分类
轻工纺织引用本文复制引用
赵虎,尹雷,李兰晓,李记明,姜文广,于英,沈志毅..蒙古栎主要风味成分在风干过程中的变化[J].食品工业科技,2017,38(8):145-149,160,6.基金项目
山东省泰山产业领军人才项目 （）
烟台市科技发展计划项目(2013NC054). （2013NC054）
