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Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat 总被引:5,自引:0,他引:5
Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which the main aim was to better understand the aroma formation in goat meat. When compared with the same precursors in beef, lamb and chicken, levels in goat meat were generally similar, except for fructose and glycine, which were present at higher concentrations in goat meat. Fructose, glucose, IMP, and cysteine suffered the greatest losses during the cooking process and seem to be most involved in aroma formation in goat meat. The effects of these precursor changes on the volatile compound composition and formation process of them on cooked goat meat are discussed. 相似文献
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The influence of collection of volatiles by different headspace sampling techniques was compared for different orange juices,
including one fresh unpasteurised, two reconstituted commercial juices and one juice freshly hand extracted in the laboratory.
Dynamic headspace sampling from stirred juice samples (DH + S) and notably by purge and trap (PT) sampling gave the highest
levels of analysed volatiles, but the composition of the isolated volatiles from the different types of juices varied depending
on the volatiles collection method. Aroma sampling by dynamic headspace method without stirring (DH) gave results that reflected
the equilibrium aroma composition as determined by static headspace better than that obtained by PT sampling. Totally, 67
aroma constituents were identified among all the orange juices. The largest amount of volatiles was isolated from the fresh
commercial, unpasteurised juice, followed by the two reconstituted juices and the hand extracted juice. Limonene was the major
constituent of all commercial juices comprising 72–93% of the total peak area of isolated volatiles, meanwhile its amount
in the freshly hand extracted juices ranged from 25 to 62% depending on the method of isolation. Qualitatively, the aroma
profiles of the freshly extracted oranges and the fresh, commercial unpasteurised juice were described by 62 and 55 aroma
compounds, respectively, which included large proportions of esters and aldehydes. Only 41 and 34 aroma compounds, mainly
terpenes, were identified in the reconstituted orange juices. 相似文献
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Patricia Larryoz Margherita Addis Roland Gauch Jacques Olivier Bosset 《International Dairy Journal》2001,11(11-12)
This preliminary study aims to compare two different extraction and concentration methods often used for the gas chromatographic analysis of volatile components in food to determine the advantages and drawbacks of both for future routine investigation of PDO (protected designation origin) ewes’ milk cheeses. Roncal, Pecorino Sardo and Fiore Sardo were investigated at different ripening stages. The dynamic headspace technique using a Purge & Trap device (DHS) makes it possible to extract more highly volatile compounds than the simultaneous distillation extraction (SDE) method. Consequently, the latter is more efficient for extracting low-volatile components such as phenols, free fatty acids, lactones and longer-chain aldehydes, ketones, alcohols and esters. These two extraction methods are therefore complementary. 相似文献
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采用顶空固相微萃取法(headspace solid-phase micro-extraction,HS-SPME)对鸡油菌干品和蒸馏萃取得到的鸡油菌馏分中的挥发性成分进行了提取,通过气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)进行定性定量分析,以峰面积归一化法计算各组分的相对含量。鉴定得到鸡油菌干品中75种挥发性成分,占色谱流出峰总面积的76.05%,主要为酸类、酮类、醇类和酯类,主要成分有己酸、3-甲基丁酸、1-辛烯-3-醇和丁酸;鸡油菌馏分中48种挥发性成分,占色谱流出峰总面积的32.05%,主要为酮类和醛类,主要成分有β-二氢紫罗兰酮、(2E,4E)-2,4-癸二烯醛和香叶基丙酮;鸡油菌干品和馏分中共有15种相同组分。 相似文献