Chunhui Zhang
Abstract
The volatile components in fermented sausage were analyzed by solid phase microextraction coupled with gas chromatography/mass spectrometry(GC/MS).33 components were isolated and identified by GC/MS,and the main volatile components in fermented sausage were volatile acids,ketones,alcohols,esters,phenols and aldehydes.
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The volatile components in fermented sausage were analyzed by solid phase microextraction coupled with gas chromatography/mass spectrometry(GC/MS).33 components were isolated and identified by GC/MS,and the main volatile components in fermented sausage were volatile acids,ketones,alcohols,esters,phenols and aldehydes.
Key concepts: Chemistry, Aroma, Fermentation, Gas chromatography–mass spectrometry, Solid-phase microextraction, Mass spectrometry, Chromatography, Phenols