菠萝汁及其在加工过程中挥发性风味成分的变化  

The Changes of Volatile Flavor in the Processing of Pineapple Juices

作　　者：潘咏梅[1] 薛毅[2] 张金泽[2] 张丽叶[1] 

机构地区：[1]北京化工大学生命科学与技术学院 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2007年第5期109-114,共6页Food and Fermentation Industries

基　　金：科技部科研院所专项基金(No.NCSTE-2006-JKZX-006)

摘　　要：菠萝挥发性风味成分十分复杂,除受产地、品种、成熟度等因素影响外,加工时的热处理及发酵过程对香气的影响也非常明显。文中采用顶空固相微萃取(HS-SPME)技术与气相、气-质联用色谱结合,分析海南产冬菠萝鲜汁香气成分以及加热、发酵对香气成分的影响和变化。为菠萝的加工、工艺的改进、产品质量控制等提供有益资料。The volatile flavor profile of pineapple juices is very complex. Except growing area ,variety and ripeness, thermal treatment and fermentation have great effect on the volatile flavor of pineapple. The aroma compounds of Hainan winter pineapple juices and the changes during thermal treatment and fermentation are studied by HS-SPME and GC/GC-MS. It provides some useful information for improving the process and stabilizing the quality for pineapple juices products.

关 键 词：菠萝 顶空固相微萃取 挥发性风味成分 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]