Optimization of HS-SPME for fried waxy-rice-cakes and their flavor compounds analysis

The fried waxy-rice-cakes were made in laboratory. The headspace solid phase micro-extraction ( HS-SPME) condition was decided by single factor experiment and orthogonal array design method, the volatile flavor components were analyzed by gas chromatography-mass spectrometry ( GC-MS) . The results showed that 1.5 g sample was put into a vial and extracted by a DVB/CAR/PDMS ( 50/30 μm) fiber. The optimal SPME conditions was at 60 ℃ for 80 min. 68 kinds of compounds were gained, in which including 11 species of hydrocarbon, 6 alcohols, 20 aldehyde materials, 2 acids, 9 ketones, 5esters, 11 pyrazines, 2 furans, and 1 phenol and 1pyrrole.Aldehyde material, pyrazine and ketones were the mainly components, the relative contents were 68.71%, 8.36% and 7.63% respectively.