Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201314051

Abstract

Abstract:

Volatile components of sauced beef were extracted by microwave-assisted extraction coupled with solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) combined
with retention indices. Totally 65 volatile compounds were identified, including 11 alcohols, 10 aldehydes, 3 ketones,
8 nitrogenous compounds, sulfur compounds and heterocyclic compounds, 9 acids, 6 esters, 3 ethers, 14 hydrocarbons
and 1 phenol. As analyzed by gas chromatography-olfactometry (GC-O), the compounds with detection frequency
larger than or equal to 5/11 were nonanal, 5-methyl furfural, piperiton, anethole, maltol, (E)-cinnamaldehyde and
cinnamyl alcohol.

Key words: sauced beef, volatile compounds, microwave-assisted extraction coupled with solvent-assisted flavor evaporation (MAE-SAFE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O)

DUAN Yan，ZHENG Fu-ping，WANG Nan，CHEN Hai-tao，HUANG Ming-quan，SUN Bao-guo. Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314051.

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Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry

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