雪里蕻腌菜风味物质的探析  

Discuss on the Flavor Components of Pickled Potherb Mustard

作　　者：周晓媛[1] 夏延斌[1] 朱薇[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《广州食品工业科技》2004年第3期142-143,148,共3页

摘　　要：本文分析了雪里蕻腌菜的风味物质,并着重探讨了雪里蕻腌菜的鲜味,香味及特征风味与它的风味物质组成、各种风味物质相对含量的关系。以期发现能显著影响其风味特性的关键成分。为配制雪里蕻腌菜的风味强化剂提供科学依据。同时也为其它蔬菜腌制品风味强化剂的配制提供参考。In this paper, the components of pickled potherb mustard were analyzed and the mutual relation between taste aroma and typical flavor components of pickled potherb mustard and its flavor composition and relative content was chiefly discussed in order to identify key compounds in the pickles. These results can provide scientific basis for prescription of flavor-enhancing additives of pickled potherb mustard.

关 键 词：腌菜 风味物质 雪里蕻 鲜味 风味特性 腌制品 香味 蔬菜 相对含量 配制 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] S637[轻工技术与工程—食品科学与工程]