Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

doi:10.7506/spkx1002-6630-201122046

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (22): 221-225.doi: 10.7506/spkx1002-6630-201122046

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

LI Ning1,2，SUN Bao-guo3,4,*，LIANG Meng-lan3

(1. Editorial Department of Journal of Beijing Technology and Business University, Beijing 100048, China； 2. Beijing Key Laboratory of Food Flavor Chemistry, Beijing 100048, China； 3. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China； 4. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China)

Online:2011-11-25 Published:2011-11-11

Abstract

Abstract: The volatile composition of a foreign dairy flavoring was analyzed by GC/MS after solid-phase microextraction using 3 different types of extraction fibers. A total of 39, 41 and 40 volatile compounds were identified with CAR/PDMS fiber, PDMS/DVB fiber, and CAR/PDMS/DVB fiber, respectively. The results of the three different kinds of fibers complemented each other, and a total of 51 volatile compounds were identified in this dairy flavor, among which, esters, aldehydes, ketones and lectones were the dominant components and their concentrations (26.12%, 25.95%, and 15.16 %) were higher than those of others.

Key words: solid-phase microextraction, dairy flavoring, volatile components, gas chromatography-mass spectrometer (GC-MS)

CLC Number:

TS207.3

LINing，SUNBao-guo,，LIANGMeng-lan. Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS[J]. FOOD SCIENCE, 2011, 32(22): 221-225.

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Analysis of Volatile Compounds in a Dairy Flavoring Using SPME-GC/MS

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