【摘要】 采用顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分析了马铃薯挥发性风味物质。经分析鉴定,在鲜马铃薯中得到30种挥发性风味物质,蒸熟马铃薯泥中得到31种,60℃下保温3 h的马铃薯泥中得到37种。鲜马铃薯中的主要挥发性风味物质是碳氢化合物,包括甲基环戊烷(25.74%)、正己烷(5.86%)、正戊烷(5.93%)等;蒸熟马铃薯泥和60℃下保温3 h马铃薯泥中的主要挥发性风味物质是醛类,包括己醛(88.92%)、戊醛(3.437%)、(Z)-2-庚烯醛(2.077%)、壬醛(0.748%)等。更多还原

【Abstract】 The volatile compounds of potato were determined by headspace-solid phase microextration(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS). More than 37 volatile compounds were identified including aldehydes,alcohols,furans,hydrocarbons,ketones,phenols,esters and methylthio compounds in fresh potato,potato puree steamed,and potato puree stored at 60 ℃ for 3 h. The hydrocarbons were the major volatiles including methyl cyclopentane(25.74%),n-hexane(5.86%),n-pentane(5.93%) in the fresh potatoes.The aldehydes were the main volatiles including hexanal(88.92%),valeraldehyde(3.437%),(Z)-2-heptenal(2.077%),nonanal( 0.748%) in the potato puree steamed and potato puree stored at 60 ℃ for 3 h.and Hexanal(88.92%) was the dominant compound in the potato puree steamed and potato puree stored at 60 ℃ for 3 h.更多还原