| 巧克力香气成分的GC/MS与电子感官分析 |
| |
| 引用本文： | 房一明,谭乐和,初众,卢少芳,谷风林.巧克力香气成分的GC/MS与电子感官分析[J].热带作物学报,2013,34(8):1576-1582. |
| |
| 作者姓名： | 房一明 谭乐和 初众 卢少芳 谷风林 |
| |
| 作者单位： | 1 中国热带农业科学院香料饮料研究所
2 国家重要热带作物工程技术研究中心
3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所
2 国家重要热带作物工程技术研究中心
3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所
2 国家重要热带作物工程技术研究中心
3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所
2 国家重要热带作物工程技术研究中心
3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所
2 国家重要热带作物工程技术研究中心
3 农业部香辛饮料作物遗传资源利用重点实验室 |
| |
| 基金项目： | 海南省社会发展科技专项项目（No. 2012SF018）；中国热带农业科学院院本级基本科研业务费专项资金（No. 1630052012017）。 |
| |
| 摘 要： | 通过GC/MS并结合电子鼻、电子舌检测咖啡巧克力、椰子巧克力、香草兰黑巧克力的香气成分与感官品质，并与欧美洲巧克力进行比较。结果显示，不同巧克力间的主要风味基本相同，但特征性香气成分具有差异，电子感官分析产品风味差异明显，可以进行区分，将GC/MS、电子鼻、电子舌三者结合分析能够有效进行巧克力品质分析，并可作为巧克力加工工艺上的改进依据。
|
| 关 键 词： | 巧克力 GC/MS 电子鼻 电子舌 香气成分 感官品质 |
Aroma Components of GC/MS and Electronic Sensory Analysis from Chocolate |
| |
| FANG Yiming,TAN Lehe,CHU Zhong,LU Shaofang and GU Fenglin.Aroma Components of GC/MS and Electronic Sensory Analysis from Chocolate[J].Chinese Journal of Tropical Crops,2013,34(8):1576-1582. |
| |
| Authors: | FANG Yiming TAN Lehe CHU Zhong LU Shaofang and GU Fenglin |
| |
| Institution: | 1 Spice and Beverage Research Institute, CATAS
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture,;1 Spice and Beverage Research Institute, CATAS
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture,;1 Spice and Beverage Research Institute, CATAS
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture,;1 Spice and Beverage Research Institute, CATAS
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture,;1 Spice and Beverage Research Institute, CATAS
2 National Center of Important Tropical Crops Engineering and Technology Research
3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, |
| |
| Abstract: | Coffee-chocolate, coconut-chocolate, vanilla black-chocolate were detected for aroma components and sensory quality by GC/MS and combined with electronic nose and electronic tongue, and compared with the chocolates from Europe and America. The results showed that the differences were significant in the flavor of different chocolate, and the quality of chocolate could be effectively analyzed with GC/MS combined with electronic nose and electronic tongue, and this could be provided as the improvement foundation for chocolate processing technology. |
| |
| Keywords: | Chocolate GC/MS Electronic nose Electronic tongue Aroma components Sensory quality |
|
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
| 点击此处可从《热带作物学报》下载免费的PDF全文 |
|
