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- Title
Analysis of the influence of cooking methods on volatile flavor of green prickleyash by E-nose and GC-MS.
- Authors
YUAN Xiaojun; ZHONG Shirong; YI Yuwen; WU Huachang; DENG Jing; QIAO Mingfeng
- Abstract
To explore different cooking methods on the influence of green prickleyash volatile flavor component and to provide guidance for the actual cooking boiled fried and steamed cooking methods were applied to deal with green peppercorns using electronic nose and gas chromatography mass spectrometry, combined with principal component analysis and Venn the diference of volatile flavor characteristics of the sample material was analyzed. The results showed that the overall flavor of the boiled and steamed samples was similar to that of the original samples. Boiled fried steamed and original samples detected 39 79 64 and 58 kinds of volatile substances respectively, the main components of the boiled and steamed samples were alcohols and olefin, the main components of fried peppercorns sample were olefins and aldehydes, the main volatile substances of boiled and steamed green prickleyash was the same which were (+) - limonene and linalool the relative content of boiled sample were 19.60% and 61.94% and that of steamed sample were 11.55% and 68.23%. The volatile components of green prickleyash treated by different cooking methods are different. Fry has a great influence on the volatile flavor of green prickleyash. Steaming and boiling treatment can better retain the original volatile substances of green prickleyash.
- Subjects
FLAVOR; GAS chromatography/Mass spectrometry (GC-MS); ELECTRONIC noses; PRINCIPAL components analysis; COOKING; GAS chromatography
- Publication
China Food Additives, 2021, Vol 32, Issue 10, p127
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2021.10.018