FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 347-349.doi: 10.7506/spkx1002-6630-201018082

• Analysis & Detection • Previous Articles     Next Articles

Usability Evaluation of Solvent-assisted Flavor Evaporation as a Sample Pretreatment Method for Quantitative Analysis of Volatile Aroma Compounds of Liquid Dairy Flavors

LI Ning1,2，ZHENG Fu-ping2，YANG Meng-yun2，GU Chen2，SUN Bao-guo2,1,*   

  1. 1. College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China；
    2. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Received:2010-07-04 Revised:2010-08-26 Online:2010-09-25 Published:2010-12-29
  • Contact: SUN Bao-guo2,1,* E-mail:Sunbg@btbu.edu.cn

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Abstract:

In order to determine the difference between quantitative results and actual composition, a mimic diary flavor system containing 19 kinds of diary-flavor compounds was used as the research subject to determine the volatile aroma compostion in the mimic diary flavor system by solvent-assisted flavor evaporation (SAFE) combined with GC- MS and compare the quantitative results and the actual composition. Results indicated that the highest evaporation rate was observed in esters, followed by ketones and sulfur-containing compounds among the mimic dairy flavor compounds isolated by SAFE. The evaporation rates of lactones and other kinds of compounds was the lowest. Therefore, their quantitative results of compounds identified by SAFE methods need to be corrected.

Key words: solvent assisted flavor evaporation, dairy flavor, volatile aroma, GC-MS

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