| 花生香味成分的研究现状 |
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| 引用本文： | 史文青,薛雅琳,何东平.花生香味成分的研究现状[J].粮油食品科技,2011,19(6). |
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| 作者姓名： | 史文青 薛雅琳 何东平 |
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| 作者单位： | 1. 武汉工业学院,湖北武汉,430023
2. 国家粮食局科学研究院,北京,100037 |
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| 摘 要： | 综述了花生经过烘烤、微波、研磨花生酱以及压榨花生油等不同方式的处理后挥发性气味成分研究的进展,通过气相—质谱联用仪分析其组成,借鉴电子鼻法分析测定出上述花生制品中香气的主要成分是吡嗪类物质,为进一步建立判定方法奠定基础。
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| 关 键 词： | 花生及制品 香气 挥发性气味成分 吡嗪 |
Research status of peanut aroma compounds |
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| SHI Wen-qing,XUE Ya-lin,HE Dong-ping.Research status of peanut aroma compounds[J].Science and Technology of Cereals,Oils and Foods,2011,19(6). |
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| Authors: | SHI Wen-qing XUE Ya-lin HE Dong-ping |
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| Affiliation: | SHI Wen-qing1,XUE Ya-lin2,HE Dong-ping1(1.Wuhan Polytechnic University,Wuhan Hubei 430023,2.Academy of State Administration of Grain,Beijing 100037) |
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| Abstract: | The research progress on peanut volatile aroma component after various processing, including baking , heating by microwave, grinding peanut butter and squeezing peanut oil, was summarized. The components were analyzed by GC - MS and electronic nose. The main components were the pyrazine category compounds. It was helpful for the further setting determination. |
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| Keywords: | peanuts and peanuts products aroma volatile aroma component pyrazine |
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