Structure Identification: |
Science and Technology of Food Industry, 2012, 33(22):162-163. | Analysis of volatile aroma components in steamed wheat by SPME。[Reference: WebLink] | Wheat germ is rich in nutriton and the flavor of its products varies according to the processing technology.Peanut was pressure steamed,extracted by SPME and then condensed for GC-MS and GC-O analysis of its volatile aroma components.
METHODS AND RESULTS:
Besides 56 kinds of aroma compounds were identified from steamed wheat by SPME-GC-MS,accounting for 97.76% of the total peak areas of components which were 9 aldehydes(11.79%),6 alcohols(14.87%),4 hydrocarbons(2.8%),8 ketones(9.7%),7 ester(27.91%),3 phenols(2.19%),9 acids(15.58%),10 nitrogen-or sulfur-containing or heterocyclic compounds(14.16%),and 31 odor-active compounds were identified by SPME-GC-O of which the components that had the highest FD factors were ethyl acetate(wine),isovaleraldehyde(chocolate),2-methylpyrazine(roasted),furfural(caramel),2-acetylfuran(toast),hexanoic acid(musty),gamma-Nonanolactone(potato),(E)-2-decenal(licorice),and they account for the pivotal aroma components of steamed wheat. |
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