超高压对峰甘板栗风味物质及理化性状的影响-食品安全质量检测学报.PDF

7 9 Vol. 7 No. 9 2016 9 Journal of Food Safety and Quality Sep. , 2016 1 1, 2, 3 1, 2, 3* 郭豪宁 , 赵玉华 , 常学东 (1. , 066600; 2. , 066600; 3. , 066600) 摘 要: 目的 (UHP), 方法 200300400 500 MPa 16 ℃10 min, CO2 (SCFE) , - (GC-MS)结果 200~500 MPa 89.98%36.86%7.63%40.38%; , , , 结论 , 300 MPa , , , 关键词: ; ; CO2 ; ; Effect of ultra high pressure on flavor compounds and physicochemical properties of peak sweet chestnut 1 1, 2, 3 1, 2, 3* GHO Hao-Ning , ZHAO Yu-Hua , CHANG Xue-Dong (1. Hebei Normal University of Science and Technology, Changli 066600, China; 2. Chestnut Engineering Research Center of Hebei, Changli 066600, China; 3. Yanshan Special Agricultural Technology Industry Research Institute of Hebei , Changli 066600, China) ABSTRACT: Objective To investigate the effect of ultra high pressure (UHP) treatment on the flavor compounds and physicochemical properties of peak sweet chestnut and to provide data for its sensory quality evaluation