发芽及挤压膨化对糙米挥发性风味物质的影响

陈焱芳,张名位,张雁,邓媛元,魏振承,唐小俊,刘光,李萍

Effects of Germination and Extrusion on Volatile Flavor Compounds in Brown Rice

CHEN YanFang,ZHANG MingWei,ZHANG Yan,DENG YuanYuan,WEI ZhenCheng,TANG XiaoJun,LIU Guang,LI Ping

表2 挥发性风味化合物主成分分析特征值及累计方差贡献率

Table 2 Eigenvalues and cumulative contribution rate of volatile flavor compounds

化合物 Compounds 主成分 Principal component 特征值 Eigenvalues 贡献率 Contribution rate (%) 累积贡献率 Cumulative contribution rate (%) 醛类Aldehydes 1 5.083 72.620 72.620 2 1.821 26.013 98.632 醇类Alcohols 1 3.636 72.713 72.713 2 1.013 20.263 92.976 萜烯类与酯类 Terpenes and Esters 1 3.817 54.529 54.528 2 2.629 37.563 92.092 其他Others 1 5.909 65.661 65.661 2 2.823 31.367 97.028