在不同的条件下由HS-GC-IMS储存的橄蔬菜中特有的挥发性物质指纹
Lirong Xu1, Jianxia Wang2, Ailing Tian1
1Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China.
Food chemistry: X
|July 3, 2023
概括
橄菜蔬菜橄菜蔬菜
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 橄蔬菜是受欢迎的食品,因为它们独特的风味.
- 了解挥发性化合物对于保持味道质量至关重要.
研究的目的:
- 在各种储存条件下分析橄蔬菜中的挥发性化合物.
- 确定影响风味的关键化合物以及储存如何影响它们.
主要方法:
- 使用了头部气体染色学和离子移动性光谱学 (HS-GC-IMS).
- 主要成分分析 (PCA) 用于根据挥发性概况区分样本.
主要成果:
- 确定了57种挥发性化合物,包括化物,子,醇,,碳化合物, furan 和硫化合物.
- 在4°C保存21天后,可增加所需的利蒙. 某些化物和 furan 含量随着储存时间的增加而增加.
- 在0°C的最佳存储将挥发性化合物变化降到最低.
结论:
- 储存条件显著影响橄蔬菜的挥发性和风味.
- 确定最佳的储存参数可以提高风味质量并支持工业生产.
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