Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS

ZUO Shang-chun; ZHAO Xing-xiu; WU Hua-chang; DENG Jing; ZHANG Shou-jun; NI YU

doi:10.13386/j.issn1002-0306.2016.15.045

ZUO Shang-chun, ZHAO Xing-xiu, WU Hua-chang, DENG Jing, ZHANG Shou-jun, NI YU. Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS[J]. Science and Technology of Food Industry, 2016, (15): 276-282. DOI: 10.13386/j.issn1002-0306.2016.15.045

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Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS

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The volatile flavor compounds of five kinds of dongpo shanks were analyzed by SPME- GC- MS such as Wangjiadu,Huizhou,Shuzhou,Meilin and Louwailou.118 kinds of volatile flavor compounds were found from the five kinds of dongpo shanks,they were 41 kinds of hydrocarbons,16 kinds of aldehydes,9 kinds of ketones,2 kinds of ethers,18 kinds of alcohols,4 kinds of esters,2 kinds of acids,7 kinds of phenols,2 kinds of furans and 17 kinds of other compounds with N and S.In all hydrocarbons,aldehydes,alcohols,furans and the compounds with N and S obviously affected the flavor of dongpo shanks.

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Science and Technology of Food Industry

Study on analyzing volatile flavor compounds of Dongpo Shank by SPME- GC- MS

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