食品与机械2017，Vol.33Issue(12)：36-44,9.DOI:10.13652/j.issn.1003-5788.2017.12.008
发软泡菜品质及风味物质主成分分析
Quality indifferent degrees of softness of pickles and its principal components analysis of volatiles
摘要
Abstract
Taking softened radish pickles as research object,the pres-ent study explored the differences in physicochemical property and flavor substance of normal pickles and pickles with different softness,determined the flavor and analyzed the main ingredients of pickles with eadspace solid-phase microextraction-gas chromate gra-phy-mass spectrometry, HS-SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles.The texture index,sensory eval-uation of normal pickles were all better than softened pickles,and the 4 kinds of pickles were all yellowish green.41,32,37 and 30 vol-atile ingredients were detected in normal pickles and 3 kinds of pickles with different softness.The dimethyl trisulfide is the flavor substance to distinguish normal pickles and softened pickles.Mean-while,the characteristic flavor substance of seriously softened pickles is glycolaldehyde dimethyl acetal,and its relative content is 32.09%. With the softening of the pickles,the quality was becoming worse gradually.关键词
发软泡菜/品质/挥发性成分/主成分分析Key words
degrees of softness/quality/volatile components/princi-ple component analysis引用本文复制引用
黄盛蓝,杜木英,周先容,汤艳燕,李玉珠,龙谋,于丽洪..发软泡菜品质及风味物质主成分分析[J].食品与机械,2017,33(12):36-44,9.基金项目
中央高校基本科研业务费专项资金 (编号:XDJK2017D130) （编号:XDJK2017D130）
