Detection of flavor composition in cream with method of solid phasemicro-extraction-gas chromatography-mass spectrometry

Abstract:

To analyze the effect of cream on food and dairy flavoring flavor, the volatile compounds in cream were determined in this paper under the best conditions of PDMS-DVB extraction fiber and corresponding program. The detecting results showed that 21 kinds of flavour compounds were identified as follows: five kinds of alkane, one kind of thioether, five kinds of free fatty acids, four kinds of methyl ketone, one kind of actone, one kind of alcohol, four kinds of boron heterocycles and other substance. These substances can give food flavor, or as precursors of other flavor.