摘要
通过对菜籽蛋白水解液衍生风味物质的GC-MS分析,分离出136种物质,鉴定出33种化合物,其中包括相对分子质量较小的酮、醛、酸、多硫化合物、吡嗪、呋喃、噻吩、噻唑、吡咯、吡啶等化合物.对这些化合物的存在及风味特征进行了阐述,并对其形成途径进行了分析.
<Abstrcat>By the GC-MS analysis of flavor substances generated from enzyme-hydrolysated rapeseed protein, 136 compounds were isolated and 33 compounds were identified, including aldehydes, ketones, acids, multisulfur compounds, pyrazines, furans, thiophenes, thiazoles, pyrzoles,pyridines. These compounds had been identified in many food systems. The formation routes of these compounds had been introduced in this paper.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第1期15-18,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
菜籽蛋白水解液
衍生
风味
GC-MS分析
enzyme-hydrolyzed rapeseed protein
generation
flavor
GC-MS analysis
