关键词: 芋头[Colocasia esculenta（L.）Schott]叶柄, 工艺条件, 香气物质, 防腐剂

Abstract: Petiole of taro was used as raw material, the colony count and pH in taro pickles were adjusted by preservative, acidity were used as indexes, preservative screening and compound experiment of various preservatives were used to select the best preservative concentration;sensory score was used as the standard, experiment was used to optimize the technology of taro petiole kimchi. The aroma components in taro petiole kimchi were analyzed by headspace solid phase microextraction and gas chromatography/mass spectrometry （SPME-GC-MS）. The effect of flavor enhancer on the aroma components of taro petiole kimchi was studied. The results showed that the optimum preservative concentration at room temperature was potassium sorbate 0.63 g/kg, sodium dehydroacetate 0.36 g/kg; at low temperature, the optimum preservative concentration was potassium sorbate 0.30 g/kg, sodium dehydroacetate 0.50 g/kg and sodium pyrosulfite 0.02 g/kg; The best flavoring conditions were 0.03 g/kg flavoring agent and 0.60 g/kg potassium sorbate, and the kimchi was not pretreated. A certain amount of flavor enhancer can improve the freshness and flavor of taro petiole pickle. 0.03 g/kg of flavor enhancer contains more esters and alcohols, and the acids are moderate, and the taste is relatively good.

Key words: petiole of taro, process conditions, aroma substance, antiseptic