Influence of Different Heating Time on the Volatile Compounds of Millet Porridge by Gas Chromatography-mass Spectrometry
Volatile flavour compounds were extracted by solidphase micro-extraction (SPME), gas chromatographymass spectrometry (GC-MS) was established to- determine the volatile flavour compounds in millet porridge under different heating time(10 min, 20 min, and 30 min). 43 compounds were determined, including 12 aldehydes, 8 alcohols, 18-hydrocarbons, 3 ketones, 1 heterocyclic compound and 1 acid. Aldehydes were dominant part of volatile compounds, fllowing hydrocarbons, and content of other volatile compounds were lower. With increasing of heating time, total content of every kind of volatile compounds incresed, total relative content of aldehydes, alcohols, and- ketones decreased, total relative content of hydrocarbons and others increased.
heating time volatile compounds millet porridge
Liu Jingke Li Xingfeng Zhao Wei Zhang Yuzong
Institute Millet Crops ofHeibei Academy of Agriculture and Forestry, National Millet Improvement Cen College of Bioscience and Bioengineering Hebei University of Science and Technology. Shijiazhuang, C
国际会议
山东淄博
英文
865-868
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）