炒芝麻风味的分离与鉴定

The ISOLATION and IDENTIFICATION of the FLAVOR of ROASTED SESAME SEEDS

摘要:

通过特别设计制造的电热解析器解析出香气成分,并收集在用液氮(-196℃)冷却的冷阱中。根据所得的质谱图确定了29个化合物的结构,包括几种在炒芝麻风味研究中未见报道的含硫化合物,获得了中国安徽省宣城黑芝麻的焙炒香味。

Abstract:

It was a rapid and effective way of isolation of flavor to apply headspace method by using porapak as an absorbent for concentrating aromas from crushed roasted sesame seeds at room temperature. After desorption by heating the absorbent in a specialy desi