CAJ | 학술논문

综述了花生经过烘烤、微波、研磨花生酱以及压榨花生油等不同方式的处理后挥发性气味成分研究的进展,通过气相—质谱联用仪分析其组成,借鉴电子鼻法分析测定出上述花生制品中香气的主要成分是吡嗪类物质,为进一步建立判定方法奠定基础。
종술료화생경과홍고、미파、연마화생장이급압자화생유등불동방식적처리후휘발성기미성분연구적진전,통과기상—질보련용의분석기조성,차감전자비법분석측정출상술화생제품중향기적주요성분시필진류물질,위진일보건립판정방법전정기출。
The research progress on peanut volatile aroma component after various processing, including baking , heating by microwave, grinding peanut butter and squeezing peanut oil, was summarized. The components were analyzed by GC - MS and electronic nose. The main components were the pyrazine category compounds. It was helpful for the further setting determination.