Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Two Jiaozhou Chinese Cabbage Varieties and Tai＇an Chinese Cabbage

doi:10.7506/spkx1002-6630-200912048

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 215-218.doi: 10.7506/spkx1002-6630-200912048

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Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Two Jiaozhou Chinese Cabbage Varieties and Tai＇an Chinese Cabbage

WU Peng1，ZHOU Tao2，KOU Li-juan1，WANG Chao2

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai＇an 271018, China；
2. College of Horticulture Science and Engineering, Shandong Agricultural University, Tai ＇an 271018, China)

Received:2008-09-16 Revised:2009-01-05 Online:2009-06-15 Published:2010-12-29
Contact: WU Peng1， E-mail:wupengguai@163.com

Abstract

Abstract:

A method using automatic static headspace GC-MS was developed for the determination of flavor compounds in Chinese cabbages. The qualitative and quantitative analysis was performed by search program of NIST mass spectral library and area normalization method, respectively. The flavor compounds in two Jiaozhou Chinese cabbage varieties (Jiaozhou No. 3 and Hongshengbai) and Taian Chinese cabbage were compared. Results indicated that 9,12-octadecadienoic acid (Z,Z)-, methyl ester and 9-octadecenoic acid (Z)-, methyl ester were the main compounds attributing to the flavor of Jiaozhou Chinese cabbage, while they were not detected in Taian Chinese cabbage. This method is proved to be fast and reliable for analyzing the flavor compounds in vegetables.

Key words: automatic static headspace GC-MS, flavor compounds, Jiaozhou Chinese cabbage, Tai＇an Chinese cabbage

CLC Number:

WU Peng1，ZHOU Tao2，KOU Li-juan1，WANG Chao2. Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Two Jiaozhou Chinese Cabbage Varieties and Tai＇an Chinese Cabbage[J]. FOOD SCIENCE, 2009, 30(12): 215-218.

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Automatic Static Headspace GC-MS Analysis of Flavor Compounds in Two Jiaozhou Chinese Cabbage Varieties and Tai＇an Chinese Cabbage

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