Food and Fermentation Industries >

2012 , Vol. 38 >Issue 05: 176 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.014

Food and Fermentation Industries

Detecting of Volatile Flavor Compounds of Longxi Bacon by HS-SPME-GC /MS Method

  • Shi Xi-xiong ,
  • Wei Jin-mei ,
  • Tian Jia-chun ,
  • Zhang Li ,
  • Zhang Yu-bin ,
  • Guo Zhao-bin ,
  • Han Ling ,
  • Yuan yi
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Online published: 2012-05-25

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Abstract

Volatile flavor compounds of Long Xi Bacon were extracted by solid-phase micro-extraction(SPME) and were analyzed by GC/MS.The results showed that total 42 volatile flavor compounds were detected,including terpenes(9kinds),aldehydes(5kinds),ketones(3kinds),hydrocarbons(16kinds),alcohols(4kinds),ethers(3kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(2kinds).The main flavor compounds in LONG XI bacon were terpenes,aldehydes,nitrogenous compounds,sulfurated compounds and heterocyclic compounds.

Key words： Long Xi Bacon; flavor; HS-SPME; GC /MS

Cite this article

Shi Xi-xiong , Wei Jin-mei , Tian Jia-chun , Zhang Li , Zhang Yu-bin , Guo Zhao-bin , Han Ling , Yuan yi . Detecting of Volatile Flavor Compounds of Longxi Bacon by HS-SPME-GC /MS Method[J]. Food and Fermentation Industries, 2012 , 38(05) : 176 -179 . DOI: 10.13995/j.cnki.11-1802/ts.2012.05.014

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