Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/19075
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 16974/19261 (88%)
造访人次 : 7649619      在线人数 : 556
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 查询小技巧:
  • 您可在西文检索词汇前后加上"双引号",以获取较精准的检索结果
  • 若欲以作者姓名搜寻,建议至进阶搜寻限定作者字段,可获得较完整数据
  • 进阶搜寻


    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://ir.cnu.edu.tw/handle/310902800/19075


    標題: Volatile Components Detected in Liquid Smoke Flavoring Preparations from the Smoking Ingredients of Smoked Large Yellow Croaker
    以煙燻黃魚燻材所製作之液態煙燻液香氣成分鑑定
    作者: 宋文杰
    黃靖淑
    孫芳明
    貢獻者: 餐旅管理系
    保健營養系
    關鍵字: 煙燻黃魚
    液態煙燻液
    氣相層析質譜儀
    酚類衍生物
    夫喃類衍生物
    咖啡因
    Black tea leaf
    Liquid smoke
    Gas chromatography and mass spectrometry (GC-MS)
    Phenol derivatives
    Furan derivatives
    Caffeine
    日期: 2007
    上傳時間: 2009-04-12 09:56:38 (UTC+8)
    摘要: This study evaluated the volatile constituents of liquid smoke made from the mixture of black tea leaves, bread flour and sugar, which are the smoking ingredients of smoked large yellow croaker. Volatile constituents of liquid smoke were analyzed using gas chromatography and mass spectrometry (GC-MS) and identified by using chemical standards. Sixteen main peaks were detected by GC-MS in liquid smoke and eleven compounds were tentatively identified. The liquid smoke contains high ratio of caffeine (25% area) in volatile profile. Phenolic derivatives (phenol, 4-ethylphenol, 4-methoxyphenol, 4-ethyl-2-methoxyphenol (p-ethylguaiacol), 2-methylphenol, 4-methylphenol), furan compounds (furfural, 2,4-dimethylfuran, 5-methyl-2-furancarboxaldehyde, 5-hydroxymethyl-2-furaldehyde), nitrogenated compound (methyl pyrazine), toluene, caffeine were the major volatile constituents found in the liquid smoke. Different smoking ingredients contributed some major volatile constituents. Caffeine is the main flavor compound of liquid smoke coming from black tea leaves, and it was first time found in liquid smoke.
    本計畫以煙燻黃魚燻材(紅茶葉、高筋麵粉及砂糖)作為製作液態煙燻液(liquid smoke)之原料,探討各燻材對液態煙燻液中香氣的主要成分的影響,以氣相層析儀連結質譜儀進行化合物分析,發現該液態煙燻液含19種主要香氣化合物11種化合物已被暫時鑑定,香氣化合物以酚類及夫喃之衍生化合物與咖啡因為主,而不同燻材所製作之液態煙燻液主要香氣化合物也不相同,但以紅茶葉所製作之液態煙燻液中含高比例之咖啡因最顯著,所有混合燻材含紅茶葉者其液態煙燻液也皆含咖啡因,咖啡因也是首次在液態煙燻液中被鑑定出。
    显示于类别:[嘉南學報] 33 期 (2007)
    [保健營養系(所) ] 期刊論文
    [餐旅管理系] 期刊論文

    文件中的档案:

    档案 描述 大小格式浏览次数
    v33_21_30.pdf288KbAdobe PDF1406检视/开启


    在CNU IR中所有的数据项都受到原著作权保护.

    TAIR相关文章

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈