Abstract:

Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS. The SDE procedure was optimized for maximizing yield of volatile oil by single factor and orthogonal array methods. A maximum yield of volatile oil of 0.23% was obtained by the 9 h extraction of 50 g of raw material with the addition proportion of water of 1:8 (m/V) using 100 ml of ethyl ether as extraction solvent. Twenty-eight volatile constituents were identified, of which the major ones were benzeneacetaldehyde, acetic acid, allyl isothiocyanate, dimethyl trisulfide, 3-methyl-butanal, 2-acetylpyrrole, 2-methyl-butanal, hexadecanoic acid, furfural, and dihydroactinidiolide.

Key words: Shaoxing black dried pickle, simultaneous distillation-extraction (SDE), GC-MS, volatile flavor constituent