Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

Abstract

Abstract: The volatile composition of a foreign dairy flavoring was analyzed by GC/MS after solid-phase microextraction using 3 different types of extraction fibers. A total of 39, 41 and 40 volatile compounds were identified with CAR/PDMS fiber, PDMS/DVB fiber, and CAR/PDMS/DVB fiber, respectively. The results of the three different kinds of fibers complemented each other, and a total of 51 volatile compounds were identified in this dairy flavor, among which, esters, aldehydes, ketones and lectones were the dominant components and their concentrations (26.12%, 25.95%, and 15.16 %) were higher than those of others.

Key words: solid-phase microextraction, dairy flavoring, volatile components, gas chromatography-mass spectrometer (GC-MS)

CLC Number:

TS207.3

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