Characterization of Aroma Components in Stewed Pork Broth by GC-O

doi:10.7506/spkx1002-6630-201118061

Abstract

Abstract: Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the volatile compounds and aroma compounds in stewed pork broth. A total of 42 volatile compounds including aldehydes, acids, alcohols, hydrocarbons and furans were identified. Meanwhile, 19 aroma compounds were identified by GC-O. According to aroma intensity, hexanal, (E,E)-2, 4-nonadienal, 2-undecenal, 1-octen-3-ol, 1-octanol and an unknown compound of RI (retention index) 912 were identified as the critical aroma compounds in stewed pork broth.

Key words: aroma compounds, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), stewed pork broth

CLC Number:

TS251

XU Yong-xia，CHEN Qing-chan，WU Peng，XU Xiao-yun，WANG Ke-xing，PAN Si-yi. Characterization of Aroma Components in Stewed Pork Broth by GC-O[J]. FOOD SCIENCE, 2011, 32(18): 274-277.

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Characterization of Aroma Components in Stewed Pork Broth by GC-O

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