Xilin Du
Abstract
In this paper,the flavor compounds were extracted by the solid phase microextraction(SPME),separated and identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the main flavor compounds in fermented meat products were aldehydes,alcohols,esters,acids,ketones.
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In this paper,the flavor compounds were extracted by the solid phase microextraction(SPME),separated and identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the main flavor compounds in fermented meat products were aldehydes,alcohols,esters,acids,ketones.
Key concepts: Flavor, Chemistry, Gas chromatography–mass spectrometry, Solid-phase microextraction, Mass spectrometry, Fermentation, Chromatography, Gas chromatography