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发酵猕猴桃汁的研究(II)--风味成分的鉴定 |
李剑芳,张灏 |
无锡轻工大学食品学院,无锡,214036 |
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Studies on the Fermenting Kiwifruit Juice(II)--Identification of Flavour Components |
Li Jianfang,Zhang Hao |
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摘要 应用Tenax GC吸附法和GC-MS分析鉴定了不同猕猴桃汁的风味成分,结果表明,加菌发酵猕猴桃汁共有14种挥发性组分,加菌发酵过滤汁分离到12种组分,自然发酵汁共分离鉴定出17种组分,未发酵汁鉴定出13种组分.3类发酵汁均以呈现多种花香、果香的酯类为主,而未发酵汁则以呈现青草和叶子气味的醛类为主.因而通过酵母菌代谢可明显改善猕猴桃汁的风味.
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出版日期: 1999-12-25
发布日期: 2017-12-01
期的出版日期: 1999-12-25
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