加热方式对大蒜挥发性物质的影响

为探究加热方式对大蒜在色差、气味维度上的变化,实验采用色差仪、电子鼻、气质联用仪分析未加热大蒜(A)、炒制大蒜(B)和蒸制大蒜(C),结合主成分、维恩图等方法分析其差异.色差仪分析表明样品B颜色深,饱和度高,样品A、C颜色浅,饱和度低.电子鼻主成分分析显示样品B、C在风味轮廓上更为相似,与样品A差异大.GC-MS分析显...

Effects of Heating Methods on Volatile Compounds in Garlic

The color difference instrument,electronic nose and GC-MS are used to analyze unheated garlic(A),fried garlic(B)and steamed garlic(C),and the principal component and Venn diagram are used to analyze the differences in order to explore the effects of heating methods on the color difference and odor dimension of garlic.The analysis of chromometer shows that sample B is dark in color and high in saturation,while sample A and sample C are light in color and low in saturation.The electronic nose principal component analysis shows that sample B and sample C are more similar in flavor profile,and there's a great difference with sample A.GC-MS analysis shows that a total of 40 compounds are detected in the three samples,and 24,29,23 compounds are detected in A,B and C samples,accounting for 95.096%,86.999%and 87.511%of the relative content respectively.Sulfur compounds are the main volatile compounds in the three samples,accounting for 94.926%,63.005%and 70.840%of the relative content respectively.Diallyl disulfide is the most common substance in A,B and C samples,and it is the main volatile substance in garlic.Venn diagram analysis shows that there are 13 compounds in the three samples.The results show that the volatile compounds of garlic are different at different heating temperatures,and heating could decrease the content of sulfur compounds in garlic,and the common substances are increased after heating.Allyl alcohol and propyl aldehyde are common substances with high content after garlic is heated.In addition,eating raw garlic helps to maintain more bioactive substances.