摘要
采用SPME结合GC-MS方法对有机种植的胡萝卜进行挥发性成分分析测定,研究有机胡萝卜风味化合物及其风味品质。结果表明:有机种植的胡萝卜京红五寸样品中鉴定出34种挥发性化学组分,主要以单萜和倍半萜为主,占总量的93.85%。这些组分分别对有机胡萝卜的口感风味品质具有重要作用。对照样品中共检测出25种风味组分,有16种组分与有机样品的化合物相同,但含量有差别。
The aroma components and flavor sensory of organic carrots cultivation which species is ＇Jinhong five cun＇ were in vestigated.The aroma compounds of organic carrots cultivated in ＇Jinliuhuan＇ organic farm in Beijing were analyzed by the SPME combined with GC-MS.The results showed that 34 aroma components identified in organic carrots of ＇Jinghong five cun＇,mono-and sesquiterpenes account for about 93.85% of the total volatile compounds in the samples.
出处
《北方园艺》
CAS
北大核心
2010年第14期9-12,共4页
Northern Horticulture
基金
国家863计划资助项目(2008AA100803)
