Determination of Representative Aroma Components of Natural Apple Essence by GC-MS Combined with GC-olfactory

doi:10.7506/spkx1002-6630-200908051

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 231-234.doi: 10.7506/spkx1002-6630-200908051

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Determination of Representative Aroma Components of Natural Apple Essence by GC-MS Combined with GC-olfactory

MA Yong-kun1,2 LI Xiang-bo1 JIANG Jia-kui1

(1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2. Biological Processing and Separation Engineering Technology Research Center of Jiangsu Province, Zhenjiang 212004, China)

Received:2008-06-12 Revised:2008-12-06 Online:2009-04-15 Published:2010-12-29
Contact: LI Xiang-bo1 E-mail:hgxbo@163.com

Abstract

Abstract:

This study investigated the quality difference of natural apple essence prepared from different apple varieties and processing seasons, by different production equipments and technologies. 11 kinds of characteristic aroma components such as ethyl acetate, 2-methylbutyl acetate, 2-hexenal, butyl butanoate, ethyl hexanoate, hexyl acetate were determined as the representative aroma components by using solid-phase micro-extraction and GC-MS combined with GC-olfactory method, which can provide the scientific standard for evaluating the quality of natural apple essence.

Key words: apple essence, solid-phase micro-extraction, GC-MS, olfactory

CLC Number:

TS207.7

MA Yong-kun1,2 LI Xiang-bo1 JIANG Jia-kui1. Determination of Representative Aroma Components of Natural Apple Essence by GC-MS Combined with GC-olfactory[J]. FOOD SCIENCE, 2009, 30(8): 231-234 https://doi.org/10.7506/spkx1002-6630-200908051

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Determination of Representative Aroma Components of Natural Apple Essence by GC-MS Combined with GC-olfactory

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