Determination of characteristic aroma compounds of Zhenjiang fragrance vinegar using HS-SPME/GC-MS/GC-O

被引：0

作者：

Sun Z. ^{[1
]}

Zhao J. ^{[1
]}

Zou X. ^{[1
,2
]}

Li G. ^{[1
]}

机构：

[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang

[2] Jiangsu Hengshun Group, Zhenjiang

来源：

Jiangsu Daxue Xuebao (Ziran Kexue Ban) / Journal of Jiangsu University (Natural Science Edition) | 2010年 / 31卷 / 02期

关键词：

Characteristic aroma compounds; Gas chromatography and mass spectrometry; Gas chromatography-olfactometry; Zhenjiang fragrance vinegar;

D O I：

10.3969/j.issn.1671-7775.2010.02.004

中图分类号：

学科分类号：

摘要：

Volatile components of Zhenjiang fragrance vinegar were extracted by using head space solid-phase microextraction(HS-SPME). The major flavor compounds were identified by gas chromatography and mass spectrometry(GC-MS), gas chromatography-olfactometry(GC-O) and retention index(RI). Sixteen characteristic aroma compounds of Zhenjiang fragrance vinegar were determined by GC-O based on detection frequency and intensity as:3-methyl butanoic acid, 3-methylbutyl acetate, acetic acid, phenylethyl acetate, ethyl acetate, phenylethyl alcohol, 2, 3-butanedione, dihydro-5-pentyl-2(3H)-furanone, 2-methyl propanal, 3-methyl butanal, benzaldehyde, trimethyl oxazole, furfural, 2, 3-dimethyl pyrazine, trimethyl pyrazine, and tetramethyl pyrazine.

引用

页码：139 / 144

页数：5

共 10 条

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