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Characterization of Aroma Components in Stewed Pork Broth by GC-O

Siyi Pan

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Abstract

Headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) were used to determine the volatile compounds and aroma compounds in stewed pork broth.A total of 42 volatile compounds including aldehydes,acids,alcohols,hydrocarbons and furans were identified.Meanwhile,19 aroma compounds were identified by GC-O.According to aroma intensity,hexanal,(E,E)-2,4-nonadienal,2-undecenal,1-octen-3-ol,1-octanol and an unknown compound of RI(retention index) 912 were identified as the critical aroma compounds in stewed pork broth.

About this research paper

What this paper is about

Headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) were used to determine the volatile compounds and aroma compounds in stewed pork broth.A total of 42 volatile compounds including aldehydes,acids,alcohols,hydrocarbons and furans were identified.Meanwhile,19 aroma compounds were identified by GC-O.According to aroma intensity,hexanal,(E,E)-2,4-nonadienal,2-undecenal,1-octen-3-ol,1-octanol and an unknown compound of RI(retention index) 912 were identified as the critical aroma compounds in stewed pork broth.

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Available abstract

Headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and gas chromatography-olfactometry(GC-O) were used to determine the volatile compounds and aroma compounds in stewed pork broth.A total of 42 volatile compounds including aldehydes,acids,alcohols,hydrocarbons and furans were identified.Meanwhile,19 aroma compounds were identified by GC-O.According to aroma intensity,hexanal,(E,E)-2,4-nonadienal,2-undecenal,1-octen-3-ol,1-octanol and an unknown compound of RI(retention index) 912 were identified as the critical aroma compounds in stewed pork broth.

Key concepts: Aroma, Hexanal, Chemistry, Chromatography, Gas chromatography–mass spectrometry, Mass spectrometry, Solid-phase microextraction, Nonanal

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Characterization of Aroma Components in Stewed Pork Broth by GC-O — Research Paper | ScholarLens