Analysis of Volatile Compounds in Duck Soup by SPME-GC-MS

doi:10.7506/spkx1002-6630-201206048

Abstract

Abstract: Volatile compounds in duck soup were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). 159 Volatile compounds were identified including aldehydes (31 kinds), ketones (13 kinds), alcohols (24 kinds), acids (3 kinds), esters (14 kinds), hydrocarbons (44 kinds), amines (4 kinds), ethers (3 kinds), furans (3 kinds), N-containing compounds (2 kinds), S-containing compounds (10 kinds), S, N-containing compounds (5 kinds), other compounds (4 kinds). Four duck soups share 12 flavor compounds: pentanal, hexanal, heptanal, (Z)-2-heptenal, octanal, (E)-2-octen-1-al, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 3-ethyl-2-methyl-1,3-hexadiene, and 2-pentyl-furan.

Key words: duck soup, flavour compounds, solid-phase micro-extraction, gas chromatography-mass spectrometry

CLC Number:

TS207.3

ZHANGYin，XIAYan-bin，LUOFeng-lian. Analysis of Volatile Compounds in Duck Soup by SPME-GC-MS[J]. FOOD SCIENCE, 2012, 33(6): 225-231.

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Analysis of Volatile Compounds in Duck Soup by SPME-GC-MS

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