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Analysis of Volatile Compounds in Duck Soup by SPME-GC-MS

Luo Feng-lian

Abstract

Volatile compounds in duck soup were analyzed by solid-phase micro-extraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS).159 Volatile compounds were identified including aldehydes(31 kinds),ketones(13 kinds),alcohols(24 kinds),acids(3 kinds),esters(14 kinds),hydrocarbons(44 kinds),amines(4 kinds),ethers(3 kinds),furans(3 kinds),N-containing compounds(2 kinds),S-containing compounds(10 kinds),S,N-containing compounds(5 kinds),other compounds(4 kinds).Four duck soups share 12 flavor compounds:pentanal,hexanal,heptanal,(Z)-2-heptenal,octanal,(E)-2-octen-1-al,(E)-2-nonenal,decanal,(E)-2-decenal,(E,E)-2,4-decadienal,3-ethyl-2-methyl-1,3-hexadiene,and 2-pentyl-furan.

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Available abstract

Key concepts: Decanal, Octanal, Heptanal, Hexanal, Nonanal, Chemistry, Solid-phase microextraction, Chromatography