Analysis of Volatile Compounds in Bean Sprout by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

Abstract:

Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1570-1574
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1570
• Online since: November 2011
• Authors: Yong Zuo, Shuai Ju, Li Ping Liu, Yang Li, Hui Xie
• Keywords: Flavor Substances, Gas Chromatography-Mass Spectrometry (GC-MS), SDE, Yibin Bean Sprout

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