Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O

doi:10.13386/j.issn1002-0306.2013.10.013

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O[J]. Science and Technology of Food Industry, 2013, (10): 133-137. DOI: 10.13386/j.issn1002-0306.2013.10.013

Citation:

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O[J]. Science and Technology of Food Industry, 2013, (10): 133-137. DOI: 10.13386/j.issn1002-0306.2013.10.013

Citation:

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O[J]. Science and Technology of Food Industry, 2013, (10): 133-137. DOI: 10.13386/j.issn1002-0306.2013.10.013

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O

Graphical Abstract

Abstract

Abstract

Volatile components of Boletus edulis were extracted by using head space solid-phase micro-extraction (HS-SPME) .Volatile compounds and major flavor substances were identified by gas chromatography and mass spectrometry (GC-MS) , gas chromatography-olfactometry (GC-O) .53 volatile compounds were identified in the experiment, among those total 29 volatile compounds and three unknown compounds contributed to the flavor of boletus edulis.The primary flavor compounds were hexanal, methylpyrazine, 3- (methylthio) propionaldehyde, 2, 6-dimethylpyrazine, 1-octen-3-ol, 2-pentylfuran, 2-ethyl-6-methylpyrazin, 3-octen-2-one, benzeneacetaldehyde, and so on.

FullText(HTML)

References (24)

Supplements (0)

Cited By

Science and Technology of Food Industry

Analysis of flavor components in Boletus edulis by HS-SPME-GC-MS and GC-O

Abstract

Catalog

Export File

Citation

Format

Content