食品工业科技2017，Vol.38Issue(24)：6-9,15,5.DOI:10.13386/j.issn1002-0306.2017.24.002
预处理工艺对芝麻酱风味成分的影响
Effect of pretreatment process on flavor matter of sesame paste
摘要
Abstract
In order to investigate the effect of pretreatment process on the flavor of sesame paste,headspace solid phase microextraction combined with GC-MS was used to analyze the flavor components of sesame paste obtained by different pretreatments in this experiment.The results showed that hydrocarbons,pyrazine,aldehydes and alcohols were the main flavor compounds of sesame paste,especially the relative content of olefins reached 60.87％,46.95％ and 53.47％,respectively.However,there were significant differences in the composition of flavor compounds and flavor compounds in three treatments.The study found that damp and hot process affected the sesame paste flavor types and content,the hydrocarbon content and peak area greatly reduced,the pyrazine content and peak area increased significantly,alcohols peak area decreased and content increased slightly.But aldehydes showed a pattern of heating to promote or humidifying resistance.关键词
芝麻酱/风味物质/气相色谱-质谱联用/预处理Key words
sesame paste/flavor matter/GC-MS/pretreatment process分类
轻工纺织引用本文复制引用
孙强,王静博,张丽霞,黄纪念,宋国辉,芦鑫,朱笑鹏..预处理工艺对芝麻酱风味成分的影响[J].食品工业科技,2017,38(24):6-9,15,5.基金项目
河南省重点科技攻关项目(162102110058) （162102110058）
国家特色油料产业技术体系(CARS-14). （CARS-14）
