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中文摘要：
采用气相色谱/质谱（GC/MS）联用技术,分别对新鲜菠萝,变温压差膨化前经麦芽糖浆浸泡、热风干燥后的菠萝,变温压差膨化后的菠萝脆片进行香气成分检测,并对膨化前后各阶段消失的香气成分,以及变温压差膨化后的菠萝特有的香气成分进行分析。结果表明,不同阶段的菠萝样品中所含香气成分种类和含量都有很大的差异,变温压差膨化干燥会使菠萝原有的酯类物质含量减少,同时也会生成一系列具有独特风味的香气成分。
英文摘要：
The academic basic data is obtained,and aroma components of pineapple of explosion puffing drying at variable temperature and pressure difference and the change of the aroma components are known.The aroma components of fresh pineapple,before and after explosion puffing drying pineapple are analyzed with gas chromatography –mass spectrometry （GC/MS）.We analyze the aroma components that disappeared in two phases at explosion puffing and the particular aroma components from the explosion puffing of the pineapple.There is large difference among the three samples.The content of esters reduces and a series of particular aroma components are produced at explosion puffing drying.
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