Analysis of Volatile Components of Four Common Savory Essence in Luohe Area
For the savory essence"Hongbao brand pork-flavor essence"commonly used in meat products and imitative meat products in Luohe area,three extraction methods,namely simultaneous distillation extraction(SDE),static headspace(HS)and headspace-solid-phase microextraction(HS-SPME),are adopted respectively to extract the main volatile aroma substances of savory essence,and GC-MS is used to analyze the main volatile aroma components.Among them,SDE method has good extraction effects on aldehydes and phenols.HS and HS-SPME methods have good extraction effects on ketones.There is no significant difference among the three methods for extracting sulfur-containing and nitrogen-containing compounds,and all show good extraction effects.Because it is more convenient and quick to extract by HS method,in this paper,HS-GC-MS analysis method for the volatile components in savory essence is established,and the volatile components in the four common savory essence in Luohe area are analyzed.The results show that ketones,sulfur-containing and nitrogen-containing compounds have relative higher peak area percentage in common savory essence in Luohe area,and these compounds might be the main aroma substances in the four savory essence.
万方数据
维普
