一种酸萝卜香精的调配研究

摘要

The volatile components of Sichuan pickled radish were analyzed after simultaneous distillation extraction(SDE) by GC-MS. Forty-four kinds of aroma components were identified,including 15 kinds of alcohols,10 kinds of esters,4 kinds of ethers,3 kinds of acids,3 kinds of aldehydes,3 kinds of terpenes,2 kinds of ketones,2 kinds of heterocyclic compounds,one kind of hydrocarbons and another kind of phenol. Based on the analytical results andflavoring experience,a pickled radishflavor was created with suitable aroma raw materials.%采用同时蒸馏萃取（SDE）方法，提取出自制四川风味酸萝卜的风味物质成分。经GC - MS分析，鉴定出44种风味物质。其中包括醇类15种、酯类10种、醚类4种、酸类3种、醛类3种、萜烯类3种、酮类2种、杂环类2种、烃类1种、酚类1种。结合分析结果，根据调香经验，选择合适的香原料调制出一款酸萝卜香精。