Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology

doi:10.7506/spkx1002-6630-201424027

Abstract

Abstract:

The applicability of headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography
and mass spectrometry (GC-MS) and gas chromatography-olfactory-mass spectrometry (GC-O-MS) for the determination
of aroma components of flavorings was investigated. The critical aroma components were identified by aroma extractiondilution
analysis (AEDA) and imitated with an external standard method by GC-MS. Flavoring formulations were designed
and modified by repeated comparisons of the results of instrumental analysis and sensory evaluation to establish the optimal
formulation. This work will provide a theoretical basis for developing modern flavoring technology by instrumental analysis.

Key words: instrumental analysis, flavoring technology, flavor, key aroma-active components, aroma simulation

CLC Number:

TS207.3

HAO Xue-cai, LIU Na, DENG Li, Lü Li, GUO Cong. Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424027.

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Analysis and Simulation of Volatile Components of Flavorings Based on Instrumental Analysis and Flavoring Technology

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