蒙古栎主要风味成分在风干过程中的变化

The changes of principal flavor components of Quercus mongolica during seasoning process

摘要: 对蒙古栎橡木在室外自然风干过程中糅花单宁、总酚和挥发性香气成分的含量的变化进行了分析。结果表明:风干2年即可使总酚以及部分挥发性化合物达到稳定,但鞣花单宁和具有不良气味的化合物如壬烯醛、苯酚等变化较缓慢,需3年的时间才能达到稳定水平。而风干时间达4年时,酚醛以及糠醛等化合物的含量由于氧化、挥发等原因则下降。因此,蒙古栎适宜的风干时间确定为3年。

Abstract: The content of ellagitannin, total phenol, and volatile components of Quercus mongolica were determined during the natural seasoning in the opening air. Results showed that the content of total phenolic and some volatile compounds reached stability after seasoned for two years, but the changes of ellagitannin and some undesirable odor compounds such as 2-nonenal, phenol were slowly, and it took three years to reach the level of stability. When the seasoning time got up to four years, the content of phenolic aldehyde and furfural compounds decreased due to the oxidation and volatilization. Therefore, the suitable seasoning time for Mongolia oak was determined as 3 years.