化学
聚二甲基硅氧烷
有机化学
挥发性有机化合物
烷烃
固相微萃取
蒸汽蒸馏
纤维
蒸馏
酚类
气相色谱-质谱法
色谱法
碳氢化合物
质谱法
作者
Ai‐Nong Yu,Baoguo Sun,Di Tian,Wan-Yun Qu
出处
期刊:Food Chemistry
[Elsevier]
日期:2008-09-01
卷期号:110 (1): 233-238
被引量:104
标识
DOI:10.1016/j.foodchem.2008.01.040
摘要
The volatile compounds of Chinese traditional smoke-cured bacon (CSCB) were studied using SPMS-GC/MS. There were 48 volatile compounds identified and quantified, which belonged to several classes of chemical: 1 alkane, 16 aldehydes, 5 ketones, 9 alcohols, 4 thioethers and thiols, 3 furans and 10 phenols compounds. All the volatile compounds except for alkane was responsible for CSCB characteristic flavor. The major volatile compounds of CSCB came from smoking, oxidation and Maillard reaction, etc. Many volatile compounds were not reported in previous paper isolated by steam distillation method or nitrogen purge-and-steam distillation method on CSCB. It should be because of different method of isolating volatile substances from CSCB. Among the fibers tested, CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating showed the highest area counts for most volatile compounds. CAR/PDMS coating extracted better those compounds whose linear retention indices (LRI) was lower than 926 (on average) and DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) those with higher LRI.
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