Food and Fermentation Industries >

2011 , Vol. 37 >Issue 08: 170 - 174

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.038

Food and Fermentation Industries

Separation and Identification of Volatile Compounds in Leechee Vinegar

  • Liu Zhen-cheng ,
  • Geng Yu-huan ,
  • Li Guo-ji ,
  • Zhang Ben-shan ,
  • Lv Fen
Expand

Online published: 2011-08-25

Fold

Abstract

In this study,liquid-liquid extraction(LLE),simultaneous steam distillation extraction(SDE) and purge-and-trap extraction method(Purge & Trap) were employed to separate and concentrate the volatile compounds in Litchi vinegar.The extracts were identified by means of gas chromatography-mass spectrometry(GC-MS),87 compounds were identified,including 5 ketones,4 aldehydes,20 alcohols,13 esters,14 acids,3 sulfur-containing compounds,20 heterocyclic compounds and the others 8.The results indicate that,the main flavor compounds are alcohols,heterocyclic compounds,esters and acids.

Key words： Litchi; fruit vinegar; volatile compounds; GC-MS

Cite this article

Liu Zhen-cheng , Geng Yu-huan , Li Guo-ji , Zhang Ben-shan , Lv Fen . Separation and Identification of Volatile Compounds in Leechee Vinegar[J]. Food and Fermentation Industries, 2011 , 37(08) : 170 -174 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.038

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.