Research on the Effects of Different Drying Methods on the Volatile Flavor Components of Cress Powder
In this study,fresh cress was treated by hot air drying,freeze drying and spray drying,and the effects of different drying methods on the volatile flavor components of cress powder were studied.The volatile components of fresh cress and three kinds of dried cress powder were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry.The results showed that 48,37,47 and 38 volatile components were identified in fresh cress,hot air dried cress powder,freeze dried cress powder and spray dried cress powder,respectively.And the main aroma components were terpene compounds.
cresshot air dryingfreeze dryingspray dryingvolatile flavor component
万方数据
维普
