Study on Flavor Compounds by Headspace Solid-Phase Microextraction Enshi Lobster Sauce and Fermented Yichang Conditions Exploration and Volatile

Abstract:

Headspace solid phase microextraction - gas chromatography mass spectrometry (HS-SPME-GC-MS) qualitative analysis of volatile substances in Enshi lobster sauce. Yichang, explore the lobster sauce lobster sauce with the best essential conditions to the total peak area of volatile substances as an indicator to determine the optimal experimental conditions for the HS.SPME:Water bath temperature of 50 degrees Celsius，20 minutes extraction time, desorption time 2 min, SPME CAR / PDMS. The results show that fermented in enshi to detect the party of volatile matter 41， Enshi douchi of volatile compounds in components have eight categories .those are alcohols (6), acid (7), ether (2), Pyrazine (3), aldehydes ketones (4), hydrocarbon (19), pyrazine (3), thiazole (1) . fermented in yichang to detect the party of volatile matter 23，yichang douchi of volatile compounds in components have nine categories .those are alcohols (4), acid (5), ether (1), Pyrazine (1), ester (4), Pyrazine(4), hydrocarbon (4), pyrazine (2), furan（1），thiazole (1) .

• Periodical: Advanced Materials Research (Volume 803)
• Pages: 108-112
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.803.108
• Online since: September 2013
• Authors: Yu Wang, Jiao Zhou, Xiao Hong Yang
• Keywords: Flavor Compounds, Gc-Ms, Headspace Solid Phase Micro Extraction, Lobster Sauce

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