SPME and GC-MS determination of volatile compounds in Braised Silky

Volatile flavor compounds of Braised Silky were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.Results indicated that total 119 volatile flavor compounds were identified including hydrocarbons,alcohols,aldehydes,ketones,esters,ethers and so on.Alkyl olefin content was up to 61.83%,followed by 32.07% of the nitrogen-containing sulfur compounds.The major volatiles identified were degradation products of fatty acids and volatile compounds from spice.