摘要
冲菜作为一种叶芥类蔬菜产品,以其冲鼻的辛辣味而独具特色。为确定辛辣风味的物质成分,采用顶空固相微萃取-气质联用法对其挥发性风味成分进行了分析,结果显示:冲菜的主要风味物质为异硫氰酸烯丙酯、异硫氰酸环丙酯、异硫氰酸丙酯、异硫氰酸丁烯酯和异硫氰酸苯乙酯,其中异硫氰酸环丙酯为首次检测出的异硫氰酸酯类风味物质。
In order to analyzed by SPME/GC/MS. 1-isothiocyanate, 1-butene, Cyclopropane isothiocycanate determine the extremely pungent flavor substance of Chongeai, its volatile components was Results showed that allyl isothioeyeanate （AITC）, eyelopropane isothioeyeanate, propane, 4-isothioeyanate, and benzene, 2-isothiocycanate were the main components of this flavor. was detected as a flavor substance firstly.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第3期122-125,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
三峡工程库区移民科技研究课题(No.200222)
