| 猕猴桃果汁气息研究 |
| |
| 引用本文： | 赵利群,唐翠.猕猴桃果汁气息研究[J].东北林业大学学报,1998,26(2):89-91. |
| |
| 作者姓名： | 赵利群 唐翠 |
| |
| 作者单位： | [1]黑龙江省森林经营研究所 [2]黑龙江省林业教育学院 |
| |
| 摘 要： | 采用气相色谱法分析了猕猴桃挥发物组份，鉴定的挥发物包括１１个成分的羰基化合物。９个醇，１６个酯、１１个烃和１个成分的杂组分。猕猴桃的感观特征明显受成熟与否、成熟度和贮存处理诸多情况的影响。同时这些情况也影响到猕猴桃的化学组份，化合物含量和感观特性存在着显著的相关性。
|
| 关 键 词： | 猕猴桃 气相色谱法 果汁气息 |
Study on Fruit Juice Flavor of Kiwifruit |
| |
| Zhao Liqun.Study on Fruit Juice Flavor of Kiwifruit[J].Journal of Northeast Forestry University,1998,26(2):89-91. |
| |
| Authors: | Zhao Liqun |
| |
| Abstract: | The volatile constituents of kiwifruit was analyzed by gas chromatography The identified volatiles included 11 carbonyls, 9 alcohols, 16 esters, 11 hydrocarbons, and 1 miscellaneous components Sensory properties of kiwifruit were influenced markedly by whether mature, maturity and store handle, and they all influenced chemical composition of kiwifruit Moreover there were effective relationships between the content of compound and sensory properties |
| |
| Keywords: | Kiwifruit Gas chromatography Fruit juice flavor |
| 本文献已被 CNKI 维普 等数据库收录！ |
