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題名 | 省產青葱品種間一般成份及香氣成份之差異 |
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作者姓名(中文) | 蔡順仁; 蔣慎思; 陳佳慧; | 書刊名 | 食品科學 |
卷期 | 22:2 1995.04[民84.04] |
頁次 | 頁185-194 |
分類號 | 341.94 |
關鍵詞 | 青葱; 揮發性香氣成分; 精油; Welsh onion; Volatile flavour conponents; Essential oil; |
語文 | 中文(Chinese) |
中文摘要 | 以省產青?為原料探討其品種間一般成份、揮發性香氣成份之差異。一般成份以四季?之水分含量高於北?,而北?之粗纖維含量高於四季?;不分品種,?白之水分含量高於?青,而?青之粗纖維含量高於?白。揮發性香氣成份中二丙基二硫化物(dipropyl disulfide)含量為北?高於四季?及大?;甲基丙基三硫化物(methyl propyl trisulfide)含量以四季?與大?高於北?。揮發性成份總量以北?含量最高,四季?與大?次之。青?之丙酮酸(pyruvic acid)含量與揮發性成份總量在不同品種間有顯著差異且二者之相關係數為0.91,因此丙酮酸含量可當作青?之香氣指標。 |
英文摘要 | Differences in approximate compositions and volatile flavour components among the varieties of welsh onion produced in Taiwan were investigated. As for approximate compoistions, syhjitchong had higher miosture but lower crude fiber contents than Peitchong; regardless of variety, the same statement was true for white sheath and green leaf. As for volatile flavour components, the content of dipropyl disulfide of Peitchong was higher than those of Syhjitchong and Dahtchong while the contents of methyl propyl trisulfide of Sybjitchong and Dahtchong were higher than that of Peitchong. The total volatile compounds of Peitchong was the highest, and Syhjitchong and Dahtchong were less. Obvious differences between the contents of pyruvic acid and total volatile components in different varieties were recognized, and the relative coefficient between them was 0.91, so the content of pyruvic acid could be an index to the flavor of welsh onion. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。