Aroma Component Analysis of Three Kinds of Fruit-flavored Chives Flower Sauces

doi:10.7506/spkx1002-6630-201018073

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 308-311.doi: 10.7506/spkx1002-6630-201018073

• Analysis & Detection • Previous Articles Next Articles

Aroma Component Analysis of Three Kinds of Fruit-flavored Chives Flower Sauces

XIN Guang1,2，ZHANG Bo1，LI Shu-qian1,2，FENG Fan2，WANG Nan-nan1，LIANG Pan2，LI Tie-chun1

1. Department of Chemistry, Anshan Normal University, Anshan 114005, China；
2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

Received:2010-06-19 Revised:2010-07-29 Online:2010-09-25 Published:2010-12-29
Contact: XIN Guang1 E-mail:xguang212@163.com

Abstract

Abstract:

Headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GCMS) were employed to analyze the aroma composition of Laocaichen brand of chives flower sauce and its improved products with different fruit flavors (mixing it with the slurry of apple, pear or pineapple at a mass ratio of 1:1). HS-SPME was performed at 20 ℃ and the holding time was 30 min. A total of 7, 7 and 11 aroma compounds were identified in apple, pear and pineappleflavored chives flower sauces, respectively. Methyl mercaptan, dimethyl disulfide, diallyl sulfide and dimethyl trisulfide existed in all the four kinds of chives flower sauces. The unique components of apple-flavored chives flower sauce were 1-propene- 1- (methylthio)-(E)-, and butanoic acid methyl ester, butanoic acid 2-methyl-methyl ester2-, hexanoic acid methyl ester, disulfide methyl propyl and 1,3-dithiane were unique to pineapple-flavored chives flower sauce.

Key words: chives flower sauce, fruit, headspace solid-phase microextraction, gas chromatography coupled with mass spectrometry

CLC Number:

TS207.3

XIN Guang1,2，ZHANG Bo1，LI Shu-qian1,2，FENG Fan2，WANG Nan-nan1，LIANG Pan2，LI Tie-chun1. Aroma Component Analysis of Three Kinds of Fruit-flavored Chives Flower Sauces[J]. FOOD SCIENCE, 2010, 31(18): 308-311.

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Aroma Component Analysis of Three Kinds of Fruit-flavored Chives Flower Sauces

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