化学
芳香
三硫化二甲酯
己醛
味道
色谱法
风味
嗅觉测定
萃取(化学)
固相微萃取
质谱法
食品科学
气相色谱-质谱法
有机化学
二甲基二硫化物
硫黄
作者
Yao Wang,Huanlu Song,Yu Zhang,Jiani Tang,Donghai Yu
摘要
Abstract The aroma‐active compounds in pork broth cooked by different processing methods were extracted by solid phase micro extraction (SPME) and solvent‐assisted flavour evaporation (SAFE) and analysed by gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). In total, 78 different aroma‐active compounds were tentatively identified in pork broth. Among them, 12 compounds such as ethyl acetate, 3‐(methylthio) propanal, hexanal, 2‐butanone, dimethyl disulfide and dimethyl trisulfide were tentatively identified as predominant aroma‐active compounds in pork broth, according to their high FD value. According to sensory evaluation, the main characteristic flavour of the four samples was the intensely meaty aroma. By investigating the four kinds of pork broth processed by different methods, the broth cooked at 96 °C with air circulation was found to possess stronger meaty aroma and best overall sensory. Copyright © 2016 John Wiley & Sons, Ltd.
科研通智能强力驱动
Strongly Powered by AbleSci AI