博碩士論文行動網 | 食品添加物合法業者資訊網

論文摘要蔥為中國重要之辛香蔬菜，栽培歷史至少在三千餘年以上，因栽培...本研究共分為四部份：第一部份為找出果膠酵素水解紅蔥液時之最適作用pH值、 ...

Fried shallot or fried shallot seasoning oil is widely used in Chinese foods for its flavoring or seasoning properties. During the open-type frying process for shallot seasoning oil preparation significant amount of volatile compounds will loss since the evaporation. Unbroken cells of shallot contain a significant amount of sulfur-containing cysteine derivatives. These sulfur-containing cysteine derivatives are considered to be the flavor precursors of shallot. On cutting or breaking of the shallot cloves, these flavor precursors will be transformed to volatile sulfur -containing compounds by flavor enzymes to contribute the flavor of shallot products. On thermal treatments of shallot bulbs, the flavor precursors in shallot cells will also be transformed to volatile sulfur -containing compounds by thermal breakdown or thermal reactions of these precursors. Significant amount of these flavor precursors are bound by pectic substance exist in shallot. After breaking down of these pect...