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Characterization of the Flavor Compounds in Paprika Sausage by Gas Chromatography Mass Spectrometry

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Abstract:

The flavor compounds in paprika sausage were investigated by using gas chromatography mass spectrometry (GC-MS) in this study. By comparing with NIST mass spectral database, 11 flavor compounds including caryophyllene, 9, 12-Octadecadienoic acid, 4-Heptyn-2-ol, were identified. The obtained results could be used to establish the method analyzing the flavor ingredients in low temperature-heated meat product.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1585-1588

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1585

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Online since:

July 2012

Authors:

Xin Jun Wei, Yong Sheng Zhang, Ben Guo Liu

Keywords:

Gas Chromatography-Mass Spectrometry (GC-MS), Identification, Paprika Sausage

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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