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Analysis of Volatile Compounds of Fried Eggs by Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectroscopy

Li Men

Open publisher page 4 citations

Abstract

Volatile flavor components of fried eggs were extracted by head space solid phase microextraction( HS-SPME) and analyzed by gas chromatography-mass spectrometry( GC-MS). A 75 μm Carboxen/PDMS,adsorption time of 70 min,and a temperature of 75 ℃,were selected as the optimum conditions. This optimized method was applied to analyze a real sample. A total of 50 volatile compounds were identified in fried eggs,including 16 aldehydes( 40. 588%),14 nitrogen-containing compounds( 23. 639%),8 alcohols( 7. 156%),3 hydrocarbons( 4. 800%),3 phenols and heterocyclic compounds( 1. 755%),3 ketones( 0. 868%),and 3 sulfocompounds( 0. 563%). The relative contents of the main volatiles( above 2. 5%) were as follows: 2,5-dimethyl-pyrazine,3-methyl-butanal,methylpyrazine,nonanal,benzaldehyde,( E,E)-2,4-decadienal,octanal,2-methyl-butanal,( E)-2-decenal,3, 7-dimethyl-1,6-octadiene,1-octen-3-ol,et al.

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What this paper is about

Volatile flavor components of fried eggs were extracted by head space solid phase microextraction( HS-SPME) and analyzed by gas chromatography-mass spectrometry( GC-MS). A 75 μm Carboxen/PDMS,adsorption time of 70 min,and a temperature of 75 ℃,were selected as the optimum conditions. This optimized method was applied to analyze a real sample. A total of 50 volatile compounds were identified in fried eggs,including 16 aldehydes( 40. 588%),14 nitrogen-containing compounds( 23. 639%),8 alcohols( 7. 156%),3 hydrocarbons( 4. 800%),3 phenols and heterocyclic compounds( 1. 755%),3 ketones( 0. 868%),and 3 sulfocompounds( 0. 563%). The relative contents of the main volatiles( above 2. 5%) were as follows: 2,5-dimethyl-pyrazine,3-methyl-butanal,methylpyrazine,nonanal,benzaldehyde,( E,E)-2,4-decadienal,octanal,2-methyl-butanal,( E)-2-decenal,3, 7-dimethyl-1,6-octadiene,1-octen-3-ol,et al.

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Available abstract

Volatile flavor components of fried eggs were extracted by head space solid phase microextraction( HS-SPME) and analyzed by gas chromatography-mass spectrometry( GC-MS). A 75 μm Carboxen/PDMS,adsorption time of 70 min,and a temperature of 75 ℃,were selected as the optimum conditions. This optimized method was applied to analyze a real sample. A total of 50 volatile compounds were identified in fried eggs,including 16 aldehydes( 40. 588%),14 nitrogen-containing compounds( 23. 639%),8 alcohols( 7. 156%),3 hydrocarbons( 4. 800%),3 phenols and heterocyclic compounds( 1. 755%),3 ketones( 0. 868%),and 3 sulfocompounds( 0. 563%). The relative contents of the main volatiles( above 2. 5%) were as follows: 2,5-dimethyl-pyrazine,3-methyl-butanal,methylpyrazine,nonanal,benzaldehyde,( E,E)-2,4-decadienal,octanal,2-methyl-butanal,( E)-2-decenal,3, 7-dimethyl-1,6-octadiene,1-octen-3-ol,et al.

Key concepts: Octanal, Nonanal, Solid-phase microextraction, Chemistry, Heptanal, Flavor, Mass spectrometry, Chromatography

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