首页|Analysis of volatile components in a Chinese fish sauce,Fuzhou Yulu, by gas chromatography-mass spectrometry
Analysis of volatile components in a Chinese fish sauce,Fuzhou Yulu, by gas chromatography-mass spectrometry
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Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P&T-GC-MS method determined 12 components, including sulfur-containing constituents (such as dimethyl disulfide), nitrogen-containing constituents (such as pyrazine derivatives), aldehydes and ketones. Ethyl ace tate extraction fol-lowed by GC-MS method detected 10 components, which were mainly volatile organic acids (such as benzenepropanoic acid) and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modem analysis methods.
Fish sauceFuzhou YuluVolatile componentPurge and trapGas chromatography-mass spectrometry (GC-MS)
Yuan-fan YANG、Shen-ru CHEN、Hui NI、Xing-qian YE
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School of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China,2School of Bioengineering, dimei University, Xiamen 361021, China
School of Bioengineering, dimei University, Xiamen 361021, China
Science and Technology Bureau of Fujian Province, ChinaFoundation for Young Pro-fessors of Jimei University, China
NETL
NSTL
万方数据
维普
