Volatile flavor compounds analysis of the dapanji by GC- MS

CHEN Yi- ying; GUO Bei- bei; ZHANG Hui- ying; ZHANG Yu- yu; CHEN Hai-tao; SUN Bao-guo; XIE Jian-chun

doi:10.13386/j.issn1002-0306.2014.21.054

CHEN Yi- ying, GUO Bei- bei, ZHANG Hui- ying, ZHANG Yu- yu, CHEN Hai-tao, SUN Bao-guo, XIE Jian-chun. Volatile flavor compounds analysis of the dapanji by GC- MS[J]. Science and Technology of Food Industry, 2014, (21): 291-296. DOI: 10.13386/j.issn1002-0306.2014.21.054

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Volatile flavor compounds analysis of the dapanji by GC- MS

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Volatile flavor components in dapanji ( large- plate fried chicken and potato) were extracted by simultaneous distillation extraction ( SDE) and solid- phase micro extraction ( SPME) , and identified by gas chromatography- mass spectrometry ( GC- MS) . The results showed that: a total of 85 volatile flavor compounds were identified, including 23 hydrocarbons, 20 aldehydes, 15 alcohols, 4 ketones, 3 acids, 8 esters, 12 heterocyclic compounds and others.The aldehydes and heterocyclic compounds played an important role in the formation of characteristic aroma of dapanji.

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Volatile flavor compounds analysis of the dapanji by GC- MS

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