热量对云莓（Chamaemorus l.悬钩子属）香气的影响。

The influence of heat on the aroma of cloudberries (rubus Chamaemorus l.).

作者信息

Pyysalo T, Honkanen E

出版信息

Z Lebensm Unters Forsch. 1977;163(1):25-30. doi: 10.1007/BF01123552.

Abstract

The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new cloudberry volatiles have been identified, including vanillin, methyl vanillate, acetovanillone and 3,5-dihydroxy-2-methyl-4H-pyran-4-one. During the heating procedure two additional compounds, 3-hydroxypyran-2-one and 2-pyrrolaldehyde, were formed. Comparison of the quantitative data for the heated and unheated samples revealed 21 compounds having significant differences in concentration at or below the 10% level. The concentration of 4-vinylphenol, 2-methoxy-5-vinylphenol, furfural, 5-hydroxymethylfurfural and 3,5-dihydroxy-2-methyl-4H-pyran-4-one increased very markedly on heating. The concentrations of 81 compounds in the unheated press juice of cloudberries are given.

摘要

已对新鲜和加热后的云莓挥发物的定性和定量差异进行了评估，并计算了差异的显著性。已鉴定出14种新的云莓挥发物，包括香草醛、香草酸甲酯、乙酰香草酮和3,5-二羟基-2-甲基-4H-吡喃-4-酮。在加热过程中，形成了另外两种化合物，3-羟基吡喃-2-酮和2-吡咯醛。加热和未加热样品的定量数据比较显示，有21种化合物在10%或更低水平的浓度上存在显著差异。4-乙烯基苯酚、2-甲氧基-5-乙烯基苯酚、糠醛、5-羟甲基糠醛和3,5-二羟基-2-甲基-4H-吡喃-4-酮的浓度在加热时显著增加。给出了云莓未加热压榨汁中81种化合物的浓度。