In this article, the influences of three kinds of cooking methods such as high-pressure pot, microwave ovens and induction cooker on the flavor composition of Pogostemon auricularius (L.) Kassk were analyzed by HS-SPME-GC-MS and electronic nose. The results were as the following, the main volatile components were alkanes, acids and esters. The flavor components were changed after cooking. Compared with the control group, the alkanes components were dropped about 20 times after cooking by high-pressure pot and microwave ovens, and reduced half by induction cooker. The esters contents were increased about two times after cooking by high-pressure pot and microwave ovens and had a better fresh smell. The e-nose results showed the volatile flavor before and after cooking can be well distinguished.
CHENG Chao et al
. The influence of different cooking methods on volatile compounds of Pogostemon auricularius(L.)Kassk
[J]. Food and Fermentation Industries, 2018
, 44(3)
: 209
.
DOI: 10.13995/j.cnki.11-1802/ts.015003
