天津科技大学学报2017，Vol.32Issue(6)：31-35,5.DOI:10.13364/j.issn.1672-6510.20160074
黄颡鱼罐头加工过程中挥发性风味物质的变化
Changes of Volative Flavor Substances in Processing Canned Pseudobagrus Fulvidraco
摘要
Abstract
Headspace solid-phase microextraction and gas chromatography-mass spectrometry technology(SPME/GC-MS)were used to study the variation of volatile flavor substances in processing canned pseudobagrus fulvidraco.Results showed that 27 kinds of volatile flavor substances were identified,and their types and contents kept changing in process-ing.Pyrazine compounds had a significant increase from 0 to 6.However,alcoholic compounds did not change obviously, although their relative content increased gradually.The kinds and relative contents of aldehydes and ketones were both less, but they had certain contribution to the overall flavor of canned pseudobagrus fulvidraco.Except 2-n-hexylthiophene,the types and relative contents of heterocyclic compounds did not change much.关键词
黄颡鱼/罐头/风味/加工/变化Key words
pseudobagrus fulvidraco/can/flavor/processing/change分类
轻工纺织引用本文复制引用
郑捷,任圆圆,高建忠,杨潞潞,于思雨,李要赏,冀旭..黄颡鱼罐头加工过程中挥发性风味物质的变化[J].天津科技大学学报,2017,32(6):31-35,5.基金项目
天津市科技特派员项目(16JCTPJC45400) （16JCTPJC45400）
天津市东丽区科技型中小企业发展专项资金产学研合作项目 （）
