您好，欢迎访问四川省农业科学院 机构知识库！

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose

文献类型： 外文期刊

作者： Yao, Yingzheng 2 ; Pan, Siyi 1 ; Fan, Gang 1 ; Dong, Ling 2 ; Ren, Jingnan 1 ; Zhu, Yu 2 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

关键词： Brassica juncea L.;Volatile compound;Flavor discrimination;Fermented food

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry and an electronic nose. In total 8, 32 and 38 compounds were detected in dongcai which were salted for 1, 2 and 3 years, respectively. The 57 detected volatile compounds and 16 common compounds were used for principal component analyses (PCA), respectively. Both groups of compounds could clearly discriminate the three samples. Both radar graph and PCA of electronic nose signals could also differentiate the three samples. However, the result of PCA by the electronic nose was more similar with that of 57 volatile compounds than the 16 common compounds. It may imply that it is better to use the total 57 compounds than the 16 common compounds when evaluating the whole flavor of dongcai. Nevertheless, either method could be helpful for ensuring the quality of Sichuan dongcai in industry. (C) 2015 Elsevier Ltd. All rights reserved.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：四川省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台