食品科学2018，Vol.39Issue(8)：135-140,6.DOI:10.7506/spkx1002-6630-201808022
香辣草菇风味产品的加工及其风味特性分析
Processing of Spicy Volvaria volvacea and Its Flavor Characteristics
摘要
Abstract
The blanching of Volvaria volvacea during the processing of a new read-to-eat spicy product was optimized based on surface lightness.The volatile compounds of fresh and processed V.volvacea were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). A comparative evaluation of this product and other similar products was carried out using an electronic tongue. The results showed that the optimal conditions for blanching V.volvacea were found to be blanching in a mixed solution containing 0.2 g of citric acid and 0.06 g ascorbic acid per 100 mL sample for 1 min.A total of 27 volatile flavor components were detected in fresh V.volvacea,and 24 volatile flavor components in the processed product. The most significant differences in the composition and contents of aldehydes were found between fresh and processed mushroom. The relative contents of benzaldehyde and phenylacetaldehyde in the processed product were significantly lower and the relative content of pelargonaldehyde was greatly higher than in fresh V.volvacea.The results of electronic tongue indicated that there were significant differences among this product,canned V. volvacea and V. volvacea appetizer in terms of their salty, sour and umami taste. This product was characterized by moderate saltiness and strong umami taste.关键词
草菇/加工工艺/即食食品/风味组分/顶空固相微萃取-气相色谱-质谱联用/电子舌Key words
Volvaria volvacea/processing technology/ready-to-eat food/flavor components/headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS)/electronic tongue分类
轻工纺织引用本文复制引用
常诗洁,杨志颖,殷玲,胡秋辉,裴斐,杨文建,赵立艳..香辣草菇风味产品的加工及其风味特性分析[J].食品科学,2018,39(8):135-140,6.基金项目
国家现代农业(食用菌)产业技术体系建设专项(CARS-20) （食用菌）
