摘要
将花生在160℃烘烤40 min;170℃烘烤20 min;170℃烘烤30 min;180℃烘烤20 min,采用感官评价和质谱分析各烘烤条件下的烘烤效果。结果表明,烘烤花生的最优条件是170℃烘烤30 min,在该条件下鉴别出吡嗪类、呋喃类、吡咯类、烃类、酸、醇、醛、酮、酯、内酯,含氧、含硫化合物和杂环化合物等112种挥发性化合物。
The roasted condition of peanut were optlmize including 160 ℃ roasted 40 min, 170 ℃ roasted 20 min, 170 ℃ roasted 30 rnin and 180 ℃ masted 20 rain. Sensory evaluation and GC-MS was used to analyze the results. The results showed that the optimization of roasted peanut was 170 ℃ roasted 30 min, and at this condition, 112 compounds, including pyrazines, fumns, pyrroles, hydro carbons, acids, alcohols, aldehydes, ketone and other sulfocompounds were found.
出处
《食品工业》
北大核心
2015年第5期24-27,共4页
The Food Industry
基金
国家科技支撑计划课题"食用农产品加工适宜性评价及风险监控技术研究示范(2012BAD29B03)"
关键词
烘烤花生
感官评价
质谱分析
roasted peanut
sensory evaluation
GC-MS analysis
