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为开发藏酥油风味香精,采用同时蒸馏萃取方法制备样品,利用GC-MS技术对天然藏酥油中的风味物质进行了分离、鉴定,经NIST谱图库比对,共确定了32个相似度在90以上的化合物,采用面积归一化法确定了各组分的相对含量,其中羧酸类12个,占71.81%;酮类6个,占9.33%;酯类5个,占1.49%;醇类3个,占4.44%;烯类2个,占1.46%;内酯类、醛类、醚类和酚类化合物各1个,分别占0.71%、0.24%、3.53%和13.75%。以GC-MS鉴定结果为依据,结合调香技术制备藏酥油香精,并将其应用于植物性藏酥油的开发。将植物性藏酥油与天然藏酥油在酥油茶中的应用进行感官评定,结果显示:植物性藏酥油在奶香、茶感和协调性方面优于天然藏酥油;滑口度和脂肪感稍逊于天然藏酥油。本文为开发藏酥油风味系列产品提供数据依据。
In order to develop Tibetan butter flavor flavors, samples were prepared by simultaneous distillation and extraction. The flavor compounds in natural Tibetan butter were separated and identified by GC-MS. 32 similarities were identified by NIST spectral library comparison The above compounds were determined by the area normalization method, and the relative content of each component was determined. Among them, 12 were carboxylic acids, accounting for 71.81%; 6 ketones, accounting for 9.33%; 5 esters, accounting for 1.49% 3, accounting for 4.44%, 2 alkenes accounting for 1.46%, and 1 lactone, aldehyde, ether and phenolic compound accounting for 0.71%, 0.24%, 3.53% and 13.75% respectively. Based on the identification results of GC-MS, the flavored essence of Tibetan butter was prepared by combining the flavoring technology and applied to the development of plant-derived Tibetan butter. The sensory evaluation of plant Tibetan butter and natural Tibetan butter in ghee tea showed that plant Tibetan butter was better than natural Tibetan butter in milk flavor, tea flavor and coordination; Natural Tibetan butter. This article provides a data basis for the development of Tibetan butter flavor products.