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YANG Shao-ling, YANG Xian-qing, CHEN Sheng-jun, DENG Jian-chao, HAO Shu-xian, WANG Jing-Xu, QI Bo. Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS[J]. Science and Technology of Food Industry, 2016, (04): 97-101. doi: 10.13386/j.issn1002-0306.2016.04.010
Citation: YANG Shao-ling, YANG Xian-qing, CHEN Sheng-jun, DENG Jian-chao, HAO Shu-xian, WANG Jing-Xu, QI Bo. Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS[J]. Science and Technology of Food Industry, 2016, (04): 97-101. doi: 10.13386/j.issn1002-0306.2016.04.010

Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS

doi: 10.13386/j.issn1002-0306.2016.04.010
  • Received Date: 2015-08-19
  • The volatile compounds of Eucheuma were analyzed using headspace solid phase micro-extraction(HS-SPME) method combined with gas chromatography-mass spectrometry(GC-MS). A total of 58 volatile compounds were isolated and identified by GC-MS,including 17 aldehydes,27 hydrocarbons(including 8aromatic hydrocarbon),4 ester,5 ketones,2 alcohols and 3 others. Among these volatile compounds,aldehydes content was the highest,54.10%,followed by aldehydes(23.19%,including 10.66% aromatic hydrocarbon),ester(11.68%),ketones(11.03%),alcohols(0.68%) and others(0.77%). The high-ranking compounds included nonanal(18.45%),isoacetophorone(7.75%),diethyl phthalate(7.50%),heptanal(7.13%),hexanal(6.33%),octanal(6.31%),butyl ethanoate(3.65%),toluene(3.29%),decanal(2.81%),dodecane(2.21%). On the whole,aldehydes made significant impact on the flavor of Eucheuma,esters,hydrocarbons and other compounds had a certain influence.
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