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Analysis of Fragrant Ingredients of Natural Milk Flavor by GC-MS

Shuihua Zhang

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Abstract

The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS). According to the standard mass spectrum gallery, the main fragrant ingredients in the two kinds of flavors were determined as lactones, short and middle chain fatty acids, esters and thiazoles, among which the content of δ-decanolatone shown to be the highest. Under the same analysis conditions, the main fatty acids and the minim matters in the hydrolyzed anhydrous cream were also determined by GC-MS.

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What this paper is about

The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS). According to the standard mass spectrum gallery, the main fragrant ingredients in the two kinds of flavors were determined as lactones, short and middle chain fatty acids, esters and thiazoles, among which the content of δ-decanolatone shown to be the highest. Under the same analysis conditions, the main fatty acids and the minim matters in the hydrolyzed anhydrous cream were also determined by GC-MS.

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Available abstract

The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS). According to the standard mass spectrum gallery, the main fragrant ingredients in the two kinds of flavors were determined as lactones, short and middle chain fatty acids, esters and thiazoles, among which the content of δ-decanolatone shown to be the highest. Under the same analysis conditions, the main fatty acids and the minim matters in the hydrolyzed anhydrous cream were also determined by GC-MS.

Key concepts: Chemistry, Flavor, Food science, Gas chromatography–mass spectrometry, Gas chromatography, Anhydrous, Ingredient, Hydrolysis

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