Abstract: In order to study the effects of different drying methods on the volatile flavor compounds of Citrus, solid phase microextraction was used to extract the fresh samples of Ciqi and hot air drying, microwave drying, hot air combined with microwave drying, and the flavors were identified by GC-MS. Compounds were used to investigate the changes in flavor composition of Citrogan in different drying methods.
The results showed that 19 kinds, 25 kinds and 28 kinds of flavor compounds were detected by hot air drying, microwave drying and hot air combined with microwave drying.
The drying method has obvious effects on the volatile flavors of alcohols, aldehydes, alkenes, ethers, heterocyclics and sulfur-containing substances in the sage. The amount and content of alcohol compounds are reduced, and the content of aldehydes is increased. In addition to hot air drying, the amount is also increased, the content of ether compounds and olefin compounds is decreased, and the content of sulfur compounds is greatly increased.
The drying method has obvious effects on the volatile flavors of alcohols, aldehydes, alkenes, ethers, heterocyclics and sulfur-containing substances in the sage. The amount and content of alcohol compounds are reduced, and the content of aldehydes is increased. In addition to hot air drying, the amount is also increased, the content of ether compounds and olefin compounds is decreased, and the content of sulfur compounds is greatly increased.
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