肖宏艳,曾庆孝

• 1:华南理工大学轻工与食品学院

摘要(Abstract)：

用顶空法提取潮汕鱼露在发酵1年、2年、3年以及3年后保温1周时的风味成分,并利用气相色谱-质谱联用(GC-MS)进行风味成分的分离与鉴定,挥发性的酸、醇、醛、酮和含氮、含硫化合物相对含量在发酵过程中变化明显。乙酸、2-甲基丙酸、丙酮、2-丁酮、吡唑和二甲基硫化物对潮汕鱼露的独特风味有积极贡献。

关键词(KeyWords)： 潮汕鱼露;风味成分;顶空;GC-MS

Abstract:

Keywords:

基金项目(Foundation): 广东省科学技术厅农业攻关计划(2007A020100001-8)

作者(Author): 肖宏艳,曾庆孝

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