摘要
利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。本试验条件下,这三种样品分别鉴定出6、12、17种挥发性风味成分,主要风味物质均为具有辛辣风味的异硫氰酸烯丙酯(AITC),相对丰度分别为73.45%、64.25%、32.74%,二硫化碳的相对丰度也较高,分别为14.37%、25.40%、51.67%。
Volatile flavor compounds in mustard oil, wasabi, and 'Chongcai' leaf mustard were investigated by SPME/GC/MS. In the three samples, 6,12,17 constituents were identified respectively; Allyl isothiocyanate was the main flavor compound, which accounted for 73.45%、64.25%、32.74% of total volatiles respectively. Furthermore, carbon disulfide accounted for 14.37%、25.40%、51.67% of total volatiles respectively.
出处
《中国调味品》
CAS
北大核心
2004年第6期42-45,17,共5页
China Condiment
