Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage

doi:10.7506/spkx1002-6300-201008043

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 194-198.doi: 10.7506/spkx1002-6300-201008043

• Analysis & Detection • Previous Articles Next Articles

Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage

LONG Zhuo-shan1,2，XU Yu-juan2，PAN Si-yi1，YANG Wan-gen2,*，XIAO Geng-sheng2，TANG Dao-bang2

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Agricultural Biotechnology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China

Received:2009-07-13 Revised:2009-11-20 Online:2010-04-15 Published:2010-12-29
Contact: YANG Wan-gen2 E-mail:yangwangen08@163.com

Abstract

Abstract:

Head-space solid-phase microextraction (HS-SPME) was used for the gas chromatography-olfactometric identification of volatile flavor compounds in Cantonese-style sausage. Four types of extraction fibers were compared for the difference in the sum of kinds of aldehydes and ketones, alcohols, esters and heterocyclic compounds and hydrocarbons in extract from one commercial brand of Cantonese-style sausage. The largest sum of kinds of the above compounds was detected in the sausage extract obtained using the DVB/CAR/PDMS (50/30μm) fiber and the fiber was consequently chosen to conduct the following investigations. Besides, the optimal extraction temperature and time were explored. Totally 13 volatile compounds including 4 aldehydes, 8 esters and 1 ketone greatly contributing to the characteristic flavor of Cantonese-style sausage were identified in the above commercial brand of Cantonese-style sausage and other two representative brands.

Key words: Chinese Cantonese sausage, head space solid-phase microextraction (HS-SPME), gas chromatographyolfactometry (GC-O), volatile flavor compounds

CLC Number:

TS251.6

LONG Zhuo-shan1,2，XU Yu-juan2，PAN Si-yi1，YANG Wan-gen2,*，XIAO Geng-sheng2，TANG Dao-bang2. Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage[J]. FOOD SCIENCE, 2010, 31(8): 194-198.

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Solid-phase Microextraction Followed by Gas Chromatography-olfactometry for Identification of Volatile Flavor Compounds in Cantonese-style Sausage

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