Research Progress on Flavor Compounds in Freshwater Products Based on GC-MS Analysis
Based on gas chromatography-mass spectrometry(GC-MS),which was a common method for analyzing flavor substances,the types of flavor substances in fresh water products including carbonyl compounds,alcohols,nitrogen compounds,fatty acids and hydrocarbons were systematically reviewed.The methods of extracting fresh water flavor were compared,such as steam distillation,simultaneous distillation extraction,solid phase microextraction,headspace extraction and microwave assisted extraction.The application of electronic nose technology and gas chromatography-mass spectrometry to determine the key flavor components in fresh water products was summarized,provided references for the analysis of fresh water flavor substances..
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