食品工业科技2012，Vol.33Issue(18)：67-69,72,4.
顶空固相微萃取结合GC-O与GC-MS技术鉴定可可粉中特征风味化合物
Identification of characteristic flavor compounds in cocoa powder by gas chromatography-olfactometry-mass spectrometry with headspace solid phase micro-extraction
摘要
Abstract
A method for headspace solid-phase microextraction（HS-SPME）,followed by gas chromatography-olfactometry-mass spectrometry analysis was established for the identification of the characteristic flavor compounds in cocoa powder.According to the results,39 compounds which gave contribution to the flavor of cocoa powder were detected,including 7 aldehydes,3 alcohols,3 ketones,8 esters,2 acids,4 pyrazines,2 amines and any other special volatile substances.Among the flavor compounds,three compounds had key odorant（nutty,cocoa flavor）,they were 2,5-dimethyl pyrazine,2,3,5-trimethyl pyrazine and 2,3,5,6-tetramethyl pyrazine.关键词
可可粉/HS-SPME/GC-O/GC-MS/关键风味化合物Key words
cocoa powder/HS-SPME/GC-O/GC-MS/key odorant compounds分类
轻工纺织引用本文复制引用
肖天鹏,郑晓峰,吕吉鸿,郭泽峰,高峰,刘春凤,李崎..顶空固相微萃取结合GC-O与GC-MS技术鉴定可可粉中特征风味化合物[J].食品工业科技,2012,33(18):67-69,72,4.基金项目
国家“十一五”支撑重点项目资助课题 （）
