FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 259-262.doi: 10.7506/spkx1002-6630-201308056

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Separation and Identification of Aroma Compounds in Yeast Extract

LIN Mei-li,XU Qian-qian,SONG Huan-lu,*,LI Pei,XIONG Jian,LI Shu-sheng   

  1. 1. Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China;2. Hubei Angel Yeast Co. Ltd., Yichang 443000, China
  • Received:2012-04-01 Revised:2013-03-06 Online:2013-04-25 Published:2013-05-07

Abstract: Volatile compounds from three types of yeast extract (YE) were extracted by solid phase microextract (SP-ME), analyzed by GC-O-MS and key aroma compounds in YE was identified by aroma extract dilution analysis (AEDA). Totally, 48 kinds of aroma compounds were separated and identified, which included ketones, aldehyde, acids, alcohols, furans, pyrazine, thiazole and tepenes. Flavor dilution factor (FD) of key aroma compounds including 3-methyl-butanal (chocolate), 2-methyl-5-methylthiofuran (meat) and 3-(methylthio) propionaldehyde (cooked potato) were 125, thus these aroma compounds made a significant contribution to the overall flavor characteristics of YE.

Key words: yeast extracts, solid phsae microextraction (SPME), aroma compounds, gas chromatograph-olfactory-mass spectrometry (GC-O-MS)

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