促干剂处理对无核白葡萄干香气的影响

为探究促干剂的使用对无核白葡萄干的香气产生的影响,本研究利用顶空固相微萃取气相色谱质谱联用技术,对经过促干剂处理的无核白葡萄干样品的香气成分进行分析,结果表明在检测到的43种主要的葡萄干香气中,对葡萄干风味有贡献的有12种物质:己醛、2-己烯醛、（E）-2-庚烯醛、壬醛、苯乙醛、己酸乙酯、2-戊基呋喃、1-辛烯-3-醇、2,6-二乙基吡嗪、里那醇、大马士酮、香叶醇。研究表明促干剂处理对葡萄干主要香气物质种类无显著影响,但对不同香气物质的量上有一定影响:促干剂处理的无核白葡萄干中呈花香、果香、青香和蔬菜香的酸类、醇类、醛类等物质含量较高,而呈烘烤味的吡嗪类等物质含量较低。 

Effect of dry-promoter on the contents of flavours in Thompson seedless raisins

The objective of the article was to explore the effects of using dry-promoter on the volatile compounds of Thonpson seedless raisin. The concentrations of 43 main aromatic compounds of Thompson seedless raisin with dry-promoter or not were determined by using the technique of SPME and GC/MS. There were 12 compounds which had contribute to the flavor of raisins :Hexanal , 2 -Hexenal , (E ) - , 2 -Heptenal , (E ) - , Nonanal , Benzeneacetaldehyde, Hexanoic acid, ethyl ester, 2-Pentyl furan, 1-octen-3-ol, 2, 6-diethyl, pyrazine, linalool, β-Damascenone and geraniol. The results showed that the dry-promoter had no effect on the main kinds of raisin aromatic compounds, but had effect on the content of them:Thompson seedless raisin with dry-promoter had greater content of compounds in acids, alcohols, aldehydes with flower, fruit, vegetable and green flavor, but less content of coumpounds in pyrazines with cooked flavor.