Extract and analysis of the volatile compounds of the traditional fermented flour paste by HS-SPME and GC-MS
To investigate volatile compounds of two kinds of fermented flour paste（M1 and M2）, volatiles extracted by the headspace solid-phase microextraction（HS-SPME） were identified by gas chromatography and mass spectrometry（GC-MS）. 53 volatile compounds were identified in M1, accounting for the 77.408 % of the total peak areas, including aldehydes（6）, esters（5）, acids（14）, hydrocarbons（2）, alcoh01s（2）, heterocycles（12）, ketones（2） and miscellaneous（10）, 48 volatile compounds were identified in M2, accounting for the 64.455 % of the total peak areas, including aldehydes（6）, esters（8）, acids（6）, hydrocarbons（4）, alcohols（5）, heterocycles（9）, ketones（4） and miscellaneous（6）.
traditional fermented flour pastevolatile compoundsHS-SPMEGC-MS
NETL
NSTL
万方数据
维普
