【摘 要】
：
以湖南腊肉为对象,从感官品质、色泽、苯并(a)芘的含量和挥发性风味物质的组成等研究苹果木烟熏液的性质,并与目前市场上烟熏液产品进行比较.结果表明:苹果木烟熏液制作的腊
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以湖南腊肉为对象,从感官品质、色泽、苯并(a)芘的含量和挥发性风味物质的组成等研究苹果木烟熏液的性质,并与目前市场上烟熏液产品进行比较.结果表明:苹果木烟熏液制作的腊肉的感官品质较好,色泽均一稳定,风味清新,无苯并(a)芘检出,在挥发性风味物质中代表烟熏风味的酚类化合物含量达到7 226.87 μg/kg,可以赋予湖南腊肉良好的品质.
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