Changes of Aromatic Components of Greengage during Salted Plum Processing
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Abstract:
Changes of aromatic components of greengage during salted plume processing were analyzed using GC-MS. Aromatic components of greengage, pickled plum, salted plum and plum bittern were detected. The results showed that the four samples contained 26, 20, 27 and 12 aromatic components respectively, occupying 7.23%, 81.65%, 79.81% and 90.16% of the total peak area. The major constituents were aldehydes, alcohols, esters, furans, acids, ketones, phenols and hydrocarbons. The proportions of aldehydes, alcohols and esters were 67.99~78.61%, 5.12~10.81%, and 0.20~12.94%, respectively. During salted plum processing, the content of aldehydes remained invariable and alcohol contents increased slightly. And the content of esters decreased largely.
