Identification and Optimal Production Parameters of Characteristic Aroma from Heat-Treated Chives

摘要

The heat-treated chives were investigated by glycerin as a heating medium. The volatile characteristic aroma from heat-treated chives was separated and identified by SPME-GC-MS, peak 3 was established as the chromatographic peak of the characteristic aroma from heat-treated chives by gas chromatography-olfactometry. Based on single factor experiment and response surface methodology (RSM), Design Expert 8.0.6 software was used to create the response surface design for the modeling and optimization of the datas. The coefficient of determination was obtained to be 98.30%. A maximum peak area of 9.69 ×10~6 was achieved with pH of the puree of 4.36, heating temperature of 198.15 °C, and heating time of 70.61s.