Analysis of Volatile Compounds in Foie Gras by SDE, GC-MS and GC-O

doi:10.7506/spkx1002-6630-201124046

Abstract

Abstract: The volatile compounds in foie gras was extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Totally 41 volatile flavor compounds were identified including 8 hydrocarbons, 4 alcohols, 2 phenols 7 aldehydes, 5 ketones, 1 acids, 7 ester, 7 other compounds and 3 unknown compounds. Among these compounds, hexanal, 2-ethylcyclohexanol, nonanal, 2-pentadecanone, 6,10,14-trimethyl-tetradecanal, di-n-octyl phthalate made a greater contribution to the flavor of foie gras.

Key words: foie gras, simultaneous distillation extraction (SED), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), volatile flavor constituents

CLC Number:

TS201.4

XIE Zhang-bin，FAN Ya-wei，DENG Ze-yuan，LIU Rong，LI Jing，HU Jiang-ning，DU Jin-ping. Analysis of Volatile Compounds in Foie Gras by SDE, GC-MS and GC-O[J]. FOOD SCIENCE, 2011, 32(24): 220-223.

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Analysis of Volatile Compounds in Foie Gras by SDE, GC-MS and GC-O

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