食品科学2017，Vol.38Issue(22)：200-204,5.DOI:10.7506/spkx1002-6630-201722030
过度蒸煮对马铃薯风味化合物组成的影响
Effect of Overcooking on Flavor Compounds of Potato
摘要
Abstract
In this study,the effect of boiling time on the flavor compounds of potato was investigated.The aroma constituents were extracted by solid-phase microextraction (SPME) and then analyzed by gas chromatography-mass spectrometry (GC-MS) combined with olfactometry.The results showed that 39,26,23,21,21 and 21 substances were detected in potato boiled for 30,60,90,120,150 and 180 min,respectively.With increasing cooking time,the yellowish color of potato became darker,accompanied by enhanced off-flavor.Meanwhile,the contents of hexanal,nonanal,trans-2-octenal,decanal,trans-2,4-heptenal,trans-2-nonenal,trans,trans-2,4-nonadienal,trans-2,4-decadienal and other substances,which contribute to the aroma of potato,were gradually decreased.The content of methyl thiopropanal,one of the characteristic flavor compounds of potato,was not changed significantly with extended cooking time.However,because of the reduction of other key flavor substances,methylthiopropanal enhanced the overall flavor of overcooked potato.关键词
马铃薯/蒸煮/风味物质/气相色谱-质谱Key words
potato/cooking/flavor substances/GC-MS分类
轻工纺织引用本文复制引用
赵兵,张敏,梁杉..过度蒸煮对马铃薯风味化合物组成的影响[J].食品科学,2017,38(22):200-204,5.基金项目
北京市科委重大项目(D17110500190000) （D17110500190000）
北京市教委科技创新服务能力建设项目(19005757039) （19005757039）
