| 山核桃仁最佳烘烤条件的研究 |
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| 引用本文： | 李丽,赵鑫,高彦祥,袁芳.山核桃仁最佳烘烤条件的研究[J].食品工业科技,2012(2):243-245,249. |
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| 作者姓名： | 李丽 赵鑫 高彦祥 袁芳 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 利用顶空固相微萃取(HS-SPME)、气相色谱-质谱(GC-MS)方法对不同烘烤条件下山核桃仁挥发性成分的种类及含量的变化进行了测定,通过对各条件下各吡嗪类化合物等关键致香成分(2-甲基吡嗪、2-乙基-6甲基吡嗪、2-乙基-5甲基吡嗪、乙基吡嗪)含量的对比分析,并结合感官评价,探讨了烘焙工艺对烤山核桃仁挥发性风味的影响。实验结果表明,山核桃仁的最佳烘烤条件为:温度140℃,烘烤时间20min。
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| 关 键 词： | 山核桃仁 烘烤条件 香气成分 GC-MS 感官评价 |
Study on the optimum roasting conditions of Carya Cathayensis Sarg |
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| LI Li,ZHAO Xin,GAO Yan-xiang,YUAN Fang.Study on the optimum roasting conditions of Carya Cathayensis Sarg[J].Science and Technology of Food Industry,2012(2):243-245,249. |
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| Authors: | LI Li ZHAO Xin GAO Yan-xiang YUAN Fang |
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| Affiliation: | *(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | The aroma components of Carya Cathayensis Sarg at different roasted conditions were analyzed by SPME separated and identified by GC-MS.The best roasting conditions were obtained as roasting at 140℃ for 20 mintues by comparing the content of key aroma components(such as 2-methyl-pyrazine,2-ethyl,6-methyl-pyrazine,2-ethyl,5-methyl-pyrazine,ethyl-pyrazine and so on)at different roasted conditions,and combining sensory evaluation. |
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| Keywords: | Carya Cathayensis Sarg roasted conditions aroma components GC-MS sensory evaluation |
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