菠萝汁香气物质在浓缩过程中的变化  

The changes in the aroma of pineapple juice during concentration

作　　者：阮美娟[1] 王燕[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《食品工业科技》2006年第4期63-65,69,共4页Science and Technology of Food Industry

摘　　要：用气相色谱GC-质谱MS法分析菠萝汁中香气物质在真空浓缩中的变化,结果表明,未经真空浓缩的菠萝汁的风味物质主要由2-甲基丁酸甲酯、丁酸甲酯、乙酸乙酯、乙酸甲酯等组成,在真空浓缩过程中原果汁风味物质减少,菠萝香味变淡,但浓度浓缩到一定程度时,菠萝味道变浓,生成的多种糠醛和呋喃构成了浓缩菠萝汁的香气主体。Aroma compounds in Pineapple juice under vacuum concentration were characterized by GCMS. The results demonstrated that the aroma compounds of pineapple juice were mainly composed of methyl-2-methyl butyrate, methyl butyrate, ethyl acetate, methyl acetate, and so on. Under vacuum concentration, all the aroma compounds got lost. The juice had little scent. When the concentration of pineapple juice came up to a certain . Bx, the juice smelt strongly fragrant. The main compounds of juice were various furfural and furans, which were produced during juice concentration.

关 键 词：菠萝汁 风味物质 GC-MS 浓缩 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]