Analysisofcharacteristiccompoundsofsteamedsorghum aroma

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  • ( Teshnique€enterofDweishowMoutai€o.Ltd.,Renhuai564501 ,€hina)

Online published: 2017-12-01

Abstract

Thezteam ofzteamed zorghum wazuzed azrezearsh objest, and themain flavorsompoundzofzor- ghum zteam wereidentified bydirestimmerzion-zolid phazemisroextrastion ( DI-SPME) soupled with gazshromatog- raphy-olfastorydetestion port&mazzzpestrometris( G€-ODP?MS ) analyziz.Therezultzzhowed thatthearomaof zteamed zorghum forMoutaimaKingwazmainlysompozed ofaromatissompoundz, whish mainlyzhowed thearoma sharasteriztiszofzweetand floral.Amongthem, Phenylasetaldehydehad moresontribution tozweetand floralaroma.

Meanwhile, 2 -Methoxyphenoland μ-Nonanolastonewerethemain zourseofgrain-liKearoma, and 1 -Ostanol, 2 -Pen- tylfuran and Nonanalgavezorghum zteam thesharasteriztisofgrazz-liKearoma.

Cite this article

NI De-rang et al . Analysisofcharacteristiccompoundsofsteamedsorghum aroma[J]. Food and Fermentation Industries, 2017 , 43(11) : 202 . DOI: 10.13995/j.cnki.11-1802/ts.015095

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