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題 名 | 龍眼、熱風乾燥龍眼乾及市售煙燻龍眼乾中重要香氣成分之探討=Studies on the Important Volatile Flavor Compounds of Fresh and Dried Longan Fruits |
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作 者 | 張景煇; 游銅錫; 林麗雲; 張基郁; | 書刊名 | 中國農業化學會誌 |
卷 期 | 36:5 1998.10[民87.10] |
頁 次 | 頁521-532 |
分類號 | 435.62 |
關鍵詞 | 龍眼; 龍眼乾; 氣相層析嗅聞法; 香氣化合物; Longan; Dried longan; Gas chromatography-olfactometry; Volatile compounds; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究由新鮮龍眼、熱風乾燥龍眼乾、市售煙燻龍眼乾以減壓蒸餾法抽提香氣成 分,經濃縮後,所得香氣濃縮單離液利用氣相層析嗅聞法(Gas Chromatography-Olfactometry, GCO法)品聞各樣品中之香氣成分之香氣屬性,並利用Aroma Extraction Dilution Analysis (AEDA)法尋找樣品中之重要香氣成分。結果得知:對新鮮龍眼香氣貢獻最大的香氣成分為具 有生龍眼香氣的trans-ocimene;對熱風乾燥龍眼乾和市售煙燻龍眼乾香氣貢獻性最大的香 氣成分為具有蜂蜜、甜香、木頭味之trans-caryophyllene。 |
英文摘要 | The volatile compounds of fresh Longan、hot-air tray dried Longan and hot-air kiln dried Longan fruits were extracted by vacuum distillation. After they were concentrated, the volatile compounds in the concentrate were analyzed by gas chromatography olfactometry (GCO) applied with Aroma Extraction Dilution Analysis (AEDA) to identify the important contributive flavor volatile compounds in each sample. The important flavor compounds contributing to the characteristic flavor of fresh Longan fruit were found to be trans-ocimene. The important flavor compounds contributing to the characteristic flavor of dried Longan fruits prepared in the labortory and sold in markets were found to be trans-caryophyllene. |
本系統中英文摘要資訊取自各篇刊載內容。