【摘要】 本文依据感官指标分析,确定将牛蒡在100℃条件干燥2h后200℃下烘炒4min,可获得最接近咖啡的风味,进而对该风味用固相微萃取采样,进行GC/MS测定。共检测出近100种挥发性物质,这些物质以糠醛类、吡嗪类为主。更多还原

【Abstract】 After appropriate roasting, burdock produced a kind of flavor similar with that of coffee. According to the results above and differences of individual sense and taste, the flavor most like coffee was obtained after baking at an appropriate temperature. Through the experimentation ,we found that before we baking the burdock we should to dry it in the oven for 2 hours at the temperature of 100℃.Then we baked the burdock at the temperature of 200℃ for 4 min .In this way we can obtain the best flavor. Then the flavor was determined through GC-MS and the results were compared with the components of coffee flavor. In addition, the producing process of burdock flavor was also studied to some extent according to that of coffee.更多还原