2013•Food ScienceRequires access

Separation and Identification of Aroma Compounds in Yeast Extract

Shusheng Li

Abstract

Volatile compounds from three types of yeast extract(YE) were extracted by solid phase microextract(SP-ME),analyzed by GC-O-MS and key aroma compounds in YE was identified by aroma extract dilution analysis(AEDA).Totally,48 kinds of aroma compounds were separated and identified,which included ketones,aldehyde,acids,alcohols,furans,pyrazine,thiazole and tepenes.Flavor dilution factor(FD) of key aroma compounds including 3-methyl-butanal(chocolate),2-methyl5-methylthiofuran(meat) and 3-(methylthio) propionaldehyde(cooked potato) were 125,thus these aroma compounds made a significant contribution to the overall flavor characteristics of YE.

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Available abstract

Key concepts: Aroma, Flavor, Chemistry, Dilution, Food science, Yeast, Chromatography, Solid-phase microextraction