王皓,王嘉琳,李丽慧,杨绍祥,刘永国,田红玉

• 1:北京工商大学食品学院
• 2:北京工商大学北京市食品风味化学重点实验室

摘要(Abstract)：

以糖蒜为研究对象,采用有机溶剂提取其化学成分,利用GC-MS进行测定。通过研究糖蒜腌制过程中化学成分的变化,发现腌制前期的风味成分种类较少,中期和后期的风味成分种类较多,中期的风味成分含量较高。糖蒜中的特有风味物质为烯丙基硫醚、二甲基吡嗪、糠醛、苯乙醛、呋喃酮、丁二醇、4-羟基丁酸内酯等。

关键词(KeyWords)： 糖蒜;化学成分;食品香料

Abstract:

Keywords:

基金项目(Foundation): 北京市教委科研计划一般资助项目(SQKM201610011003)

作者(Author): 王皓,王嘉琳,李丽慧,杨绍祥,刘永国,田红玉

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