The difference of aroma quality of ginger treated with different drying methods
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摘要: 研究不同干燥方式对生姜挥发性香气成分的影响,采用气相色谱和质谱联用技术（Gas Chromatography-Mass Spectrometer,GC-MS）对生姜挥发性香气成分进行检测,并采用主成分分析法对测定结果进行分析,建立香气质量综合评价模型,通过主成分综合得分评价干燥生姜样品的香气品质。结果表明:不同干燥方法处理生姜样品的挥发性成分与鲜姜样品有较大差异,鲜姜样品综合得分最高,喷雾干燥全姜粉次之,热风干燥样品得分最低。说明鲜姜样品的香气成分是最好的,喷雾干燥处理比热风干燥更能保持生姜香气风味。Abstract: Gas chromatography- mass spectrometer( GC- MS) were applied in the experiment to analyze aroma compounds of ginger treated with different drying methods,and principal component analysis( PCA) were adopted to investigate the influence of different drying methods on ginger flavors.The evaluation model of the aroma quality was established to evaluate the aroma quality of ginger treated with different drying methods. The results showed that obvious differences of aroma compounds were found between ginger treated with different drying methods and fresh ginger.The composite scores of fresh sample was highest,then was the spraying drying whole ginger powder.Hot air drying sample was the last.These showed that the aroma quality of fresh ginger was best and the spray drying could maintain aroma quality of ginger better than hot air drying.
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Keywords:
- ginger /
- drying /
- flavors /
- principal component analysis(PCA)
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