数字农科院2.0

Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis

文献类型： 外文期刊

作者： Li Mu;Qi Tong;Yuhang Liu;Xianglong Meng;Peng He;Gang Li;Linyang Ye

作者机构：

关键词： classification of functional groups;food composition analysis;gas-liquid microextraction (GLME);ice cream;principal component analysis

期刊名称： Molecules

ISSN： 1420-3049

年卷期： 2023 年 28 卷 2 期

页码：

收录情况： SCIE（2023版）

摘要： Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5H)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.

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