食品与机械2017，Vol.33Issue(9)：64-68,5.DOI:10.13652/j.issn.1003-5788.2017.09.013
3种鲜藕的质构特性及风味物质测定与评价
Evaluation of textural properties and flavor substances of three varieties of fresh lotus root
摘要
Abstract
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS.The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties,and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4.Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5,that 35 kinds of flavor substances were detected in NO.3,that 28 kinds of flavor substances were detected in NO.4.About the detected flavors,28 are common among the three lotus varieties,which are mainly esters,alkanes and aromatic hydrocarbons.The number and content of flavor substances in NO.5 were significantly higher than those in NO.4 and NO.3,especially the more material content of esters,accounting for 68.8％ of the total detected substances.The volatile substances of lotus root by electronic nose was consistent with the result of different flavors of lotus root detected by GC-MS.The comprehensive evaluation showed that hybrid variety NO.5 of lotus root was good quality lotus root.关键词
莲藕/风味物质/质构特性/GC-MS/电子鼻/主成分分析Key words
lotus root/flavor substance/texture properties/GC-MS/electronic nose/principal component analysis引用本文复制引用
韩小苗,罗庆,吴苏喜..3种鲜藕的质构特性及风味物质测定与评价[J].食品与机械,2017,33(9):64-68,5.基金项目
湖南省科技计划项目(编号:2016NK2136) （编号:2016NK2136）
