Influence of Oak Chips Geographical Origin,Toast Level,Dosage and Aging Time on Volatile Compounds of Apple Cider

The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)–solid phase microextraction (SPME) and gas chromatography (GC)–mass spectrometry (MS), while oak‐related aroma compounds including trans‐and cis‐oak lactones, guaiacol, 4‐methylguaiacol, furfural, 5‐methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid‐liquid extraction by means of ultrasound and GC/MS selective ion monitoring (SIM). The results showed that there was little difference between the oak‐related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak‐related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.     

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid‐Phase Microextraction

Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid‐phase microextraction and gas chromatography—mass spectrometry (HS‐SPME‐GC‐MS) were investigated for the determination of flavor‐contributing volatiles for apple wine. HS‐SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen‐polydimethylsiloxane (carboxen‐PDMS) fiber were obtained with r² values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS‐SPME‐GC‐MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.     

Headspace solid‐phase micro extraction coupled to comprehensive two‐dimensional with time‐of‐flight mass spectrometry applied to the evaluation of Nebbiolo‐based wine volatile aroma during ageing

This study presents the application of a headspace solid‐phase microextraction (HS‐SPME) method on the analysis of Nebbiolo‐based wine volatiles by comprehensive two‐dimensional gas chromatography (GC×GC) and time‐of‐flight mass spectrometry (TOF‐MS). The aroma patterns were established for different samples of Nebbiolo‐based wines, aged in oak wood barrels for 18 months at constant temperature. The methodology allowed for the simultaneous analysis of over 130 different volatile compounds detected in the headspace. The odour activity values (OAVs) were assessed to identify potentially important odorants of Nebbiolo‐based wine during ageing. The highest OAVs were obtained for several compounds such as ethyl octanoate, ethyl hexanoate, isoamyl acetate, β‐damascenone, ethyl cinnamate, ethyl 3‐methylbutanate and acetaldehyde. Ethyl butanoate, octanoic acid, ethyl dihydrocinnamate and γ‐nonalactone were also at concentrations higher than their corresponding threshold. Also vanillin, (E)‐whisky lactone, (Z)‐whisky lactone, guaiacol and 4‐ethyl guaiacol seem to be important odorants after oak wood ageing period.     

Impact of trehalose,sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree

Trehalose was studied as a drying aid to establish its impact on aroma retention in freeze dried strawberry puree. The evaluation was done by sensory analysis and headspace‐solid phase microextraction‐gas chromatography with a mass detector (HS‐SPME‐GC‐MS); results were compared with those obtained using sucrose and maltodextrin (MD) as drying aids. The carbohydrate used significantly modified the type and concentration of volatiles retained during freeze drying. HS‐SPME‐GC‐MS outcomes showed that the use of trehalose (alone or with MD) resulted in the product with the chromatographic profile most similar to fresh strawberry puree, being different from sucrose and MD. Meanwhile, sensory analysis showed a similarity with the aromatic profiles when using trehalose or sucrose, remaining both different from MD. This study proved that the use of trehalose as a drying aid can be beneficial on volatile aroma retention and that different combinations of organic volatiles can lead to similar sensory profiles.     

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

Numerous studies have reported the volatile profiles in the whole fruit or pericarp tissue of tomato (Solanum lycopersicum) fruit; however, information is limited on the volatile composition in the inner tissue and its contribution to tomato aroma. For this, the pericarps and inner tissues of “Moneymaker,” “UglyRipe,” and “FL 47” fruits were separated before volatile analysis. Result showed that the volatile profiles were quite similar between the pericarp and inner tissue, suggesting the inner tissues also have a contribution to overall aroma quality. Besides the difference in volatile profile among cultivars, a higher concentration of alcohols was observed in the inner tissues of tomato fruit in comparison with that in the pericarp, which was associated with higher levels of 3‐methylbutanal, 2‐methylbutanal, 3‐methylbutanol, and 2‐methylbutanol in the inner tissue. These results also imply that different sampling methods might impact tomato aroma quality, which needs further verification via sensory penal.

Practical applications

The information on the volatile profile in the inner tissue and its contribution to tomato aroma is still rudimentary. In this study, the pericarp and inner tissue were separated from three tomato cultivars of different genetic background, and the volatile compositions were analyzed with HS‐SPME‐GC‐MS. Result showed that the volatile compositions were quite similar between the pericarp and inner tissue, suggesting that the inner tissues also have a contribution to overall aroma quality. Besides, a higher concentration of alcohols was observed in the inner tissues of tomato fruit in comparison with that in the pericarp, which was associated with higher levels of 3‐methylbutanal, 2‐methylbutanal, 3‐methylbutanol, and 2‐methylbutanol in the inner tissue. This study will provide the researchers and consumers some useful information on volatile composition in the inner tissue, its contribution to tomato aroma, and the impact of different sampling methods on the volatile profile.     

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

Simultaneous distillation‐extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC‐MS and GC‐O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC‐MS and 45 aroma active compounds using GC‐O. Trans‐nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC‐MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information.     

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High‐Salt‐Diluted State Fermentation

There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about the chemical composition of the volatile fractions in 12 brands of Chinese soy sauces produced by high‐salt‐diluted state fermentation (HSDSF) and to compare them, a headspace solid microextraction method coupled to gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) method was proposed and developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre was used for extraction of volatiles. The adsorption time and temperature of the SPME fibre were optimized separately for various aroma compounds in the soy sauce (50°C and 40 min for alcohols and esters; 40°C and 50 min for ketones, aldehydes and pyrazines; 60°C and 50 min for acids, phenols and furans). From the study, a total of 80 compounds were identified in the 12 samples, of which 34 volatiles were in common. Alcohols and acids were the main volatiles present in the soy sauces. Dominant volatile alcohols were ethanol, 2/3‐methyl butanol and β‐phenylethyl alcohol; and important acids were acetic acid, butanoic acid, and 3‐methylbutanoic acid. Miscellaneous, esters, furans and phenols also made large contributions to the total volatiles of the soy sauces. According to the scatter point plot obtained from principal component analysis, the 12 soy sauces could be classified into four groups.     

Rapid Tomato Volatile Profiling by Using Proton‐Transfer Reaction Mass Spectrometry (PTR‐MS)

Abstract: The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as flavor quality. In this study, it is shown that proton‐transfer reaction mass spectrometry (PTR‐MS) is a suitable method to monitor at high sensitivity the emission of volatiles determining the tomato aromatic profile such as hexanal, hexenals, methanol, ethanol, and acetaldehyde. The volatiles emitted by 14 tomato varieties (at red stage) were analyzed by 2 solvent‐free headspace methods: solid‐phase microextraction/gas chromatography MS and PTR‐MS. Multivariate statistics (principal component analysis and cluster analysis) of the PTR‐MS results allow an unambiguous separation between varieties, especially with a clear fingerprinting separation between the different tomato types: round truss, cocktail, and cherry tomatoes. PTR‐MS was also successfully used to monitor the changes in volatile profiles during postharvest ripening and storage. Practical Application: These results show that proton‐transfer reaction mass spectrometry (PTR‐MS) is suited to monitor at high sensitivity the emission of a large number of volatiles that describe the tomato aroma profile. This technology can easily monitor and quantify compounds related to ripening and/or senescence so that it can be used to improve the breeding of new fruit and vegetable cultivars based on volatiles. Moreover, PTR‐MS can be used to monitor changes in volatile profile during ripening and storage.     

Headspace solid‐phase microextraction analysis of volatile compounds from spice essential oils in dry flavourings

The composition of volatile compounds in nine spices was analysed by means of headspace solid‐phase microextraction (HS‐SPME) from dry flavourings of the spice essential oils, to devise an effective method to determine the content of the essential oils. The HS‐SPME was combined with GC‐MS and GC‐FID for identification and quantification of the volatile compounds. The optimisation of the extraction conditions was carried out by response surface methodology. The evaluation of the analytical parameters indicated that the method had a high precision (coefficient of variations lower than 3%), it was linear (response factors were smaller than 5%) and recoveries were higher than 89%. In the ruggedness test, sample quantity and pre‐extraction time were the factors that stood out as the causing of the greater effects on the analytical results.     

Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates

Background and Aims: Taint in smoke‐exposed grapes have been associated with elevated levels of guaiacol and 4‐methylguaiacol. Previous research has reported guaiacol and 4‐methylguaiacol in both fruits and wines. In some cases, these compounds were not detected, or were detected at low levels in the fruit while high levels were subsequently identified during or after winemaking. Later research indicated that this was due to the presence of glycosidic conjugates. Here we report a method for the routine analysis of guaiacol and 4‐methylguaiacol released after acid hydrolysis of glycoside precursors. Methods and Results: Chardonnay, Merlot, Shiraz, Sangiovese and Cabernet Sauvignon fruits were collected following bushfire events in 2006–2007 in the King Valley wine region of NE Victoria, Australia. Gas chromatography‐mass spectrometry (GC‐MS) was used to detect free guaiacol and 4‐methylguaiacol in both fruits and wines. Low levels of free and bound forms were present in fruit not exposed to smoke. Substantial levels of free guaiacol and 4‐methylguaiacol were detected in the wines made from the smoke‐affected fruits. These compounds increased during bottle storage. Acid hydrolysis of wines and berries resulted in a several‐fold increase in free guaiacol and 4‐methylguaiacol. Conclusions: The validated GC‐MS method is suitable for monitoring free and glycosidically bound guaiacol and 4‐methylguaiacol after acid hydrolysis in both fruits and wines. Acid hydrolysis of wines provided evidence that bound volatiles, most probably glycosidically, act as reserve for guaiacol and 4‐methylguaiacol, which are released during ageing of wines. Significance of the Study: This is the first study published in a refereed journal to demonstrate that smoke taint‐associated volatiles increase during ageing of wine and bound forms of guaiacol and 4‐methylguaiacol represent an aroma reserve for smoke taint in ageing/bottled wines.     

Characterization of Brazilian green propolis throughout the seasons by headspace GC/MS and ESI-MS

BACKGROUND: A screening of the chemical composition of eight commercial classes of raw Brazilian green propolis throughout the seasons was carried out. A multivariate exploratory analysis of chemical composition obtained by gas chromatography associated with mass spectrometry with headspace extraction (HS‐GC/MS), and by mass spectrometry with electrospray ionization (ESI‐MS) was carried out using principal component analysis (PCA). RESULTS: Differences in the volatile and polyphenolic profiles of propolis samples were verified during the seasons. Within each season, the high quality commercial classes of propolis presented similar characteristics, while the low quality classes presented distinct compositions. In spring and summer, propolis of the trimming class, commonly considered of low quality by beekeepers, presented a composition similar to the superior quality propolis. CONCLUSION: Seasonality influences the chemical composition of the commercial classes of raw Brazilian green propolis. Headspace‐GC/MS and ESI‐MS assisted by PCA are effective to characterize volatile and non‐volatile compounds of the propolis samples, and to correlate it to the seasons. Copyright © 2011 Society of Chemical Industry     

Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars of Olea europea

While there has been considerable work examining the effect of malaxation time on different characteristics of olive oils, there have been few that deal with all the major aspects. Here, the influence of malaxation time was evaluated using major local Tunisian (cv. Chemlali and Chetoui) cultivars. Standard characteristics were measured as well as detailed analyses of volatile compounds were conducted. Headspace solid‐phase microextraction (HS‐SPME) was applied to the analysis of volatile compounds of virgin olive oils from Chemlali and Chetoui varieties with differing malaxation time. Twenty‐seven compounds were characterised by GC‐FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterized the volatile profile. Significant differences in the proportion of volatiles from oils of different malaxation time were detected. The results suggest that besides genetic factors, malaxation time influences volatile formation. The main variables that were affected by malaxation time were the total amount of phenols and composition of the volatile compounds. At malaxation time of 30 min, Chemlali and Chetoui olive oils presented the highest total phenol content (244.19 and 877.63 mg kg^?1, respectively), while the lowest content was observed at 60 min from regardless of cultivars. In turn, this influenced the oxidative stability and peroxide value. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.     

Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)

Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars (“YFS,” “T10,” and “D10”), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs ≥ 1.0. In particular, ethyl butanoate, hexanal, (Z)‐3‐hexenal (E)‐2‐hexenal, (E)‐2‐nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars (“YFS” and “D10”) are proposed to be good candidates suitable for the further development of mulberry‐based food products due to their complex and desirable aromas.     

Wood and bark volatile compounds of Laurus nobilis L.

Wood and bark parts of Laurus nobilis L. were extracted with two different methods to determine the volatile compounds. They were analyzed with GC/MS. Monoterpenes were determined as the principal group of the bark volatiles whereas sesquiterpenes are the main components in wood extractives. The main compounds in bark are 1.8-cineol and eugenol, while dehydrocostunolide in the wood extract.     

Comparison of the characterisation of the fruit‐like aroma of Teucrium flavum L. subsp flavum by hydrodistillation and solid‐phase micro‐extraction

BACKGROUND: Teucrium species (Lamiaceae) are interesting for the food industry since many of them are used in the preparation of flavoured wines and beers, herbal teas, bitters and liqueurs. On this basis, the analysis of the aroma components of Teucrium flavum L. subsp. flavum growing in central Italy was carried out by means of both hydrodistillation (HD) and headspace solid‐phase micro‐extraction (HS‐SPME), coupled with GC/FID and GC/MS. RESULTS: A total of 102 components were identified in the essential oils, representing 99.0‐99.3% of the total oils. Sesquiterpenes hydrocarbons constituted the major fraction (48.5–49.4%), with the apple‐like flavour (Z,E)‐α‐farnesene being the major component. HS‐SPME allowed the analysis of the volatiles not only emitted by specific plant parts, but also by different parts within a single flower: flower calyx afforded the highest contribution, in terms of volatiles, to the aroma of the plant. CONCLUSION: The chemical profile of the volatile fraction obtained by HD and HS‐SPME, demonstrated the plant fruit‐like aroma, confirming the usefulness for flavouring wines, bitters and other kind of beverages, and also suggested other applications, as aroma and taste enhancer in food processing. In particular, SPME resulted in a very useful technique, which permits a choice between the part of the plant which has the highest concentration of a specific fragrance, and therefore establishes the best way of sampling during industrial applications of aromatic plants. Copyright © 2009 Society of Chemical Industry     

HS‐SPME/GC‐MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region

The main purpose of this study was to determine the volatile composition of Zhenjiang aromatic vinegar, one of the four famous China‐style cereal vinegars, by using headspace solid‐phase microextraction (HS‐SPME)/gas chromatography‐mass spectrum (GC‐MS) and chemometrics. For this purpose, the HS‐SPME sampling method for the volatile compounds of Zhenjiang aromatic vinegar was optimized by a second‐order rotatable central composite experimental design (CCD). A HS extraction of the volatile compounds by incubation on a 65 µm thickness polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre during 44.2 min at 69.5°C with 1.9 g NaCl add gave the most effective and accurate extraction. By the optimized method, a total of 58 volatile compounds, including 9 alcohols, 13 acids, 16 esters, 5 aldehydes, 4 ketones and 8 heterocycle compounds, were identified from 13 aromatic vinegar samples manufactured in Zhenjiang region. By principal components analysis (PCA), the thirteen vinegar samples were classified into 3 groups, and 10 volatile compounds were chosen as characteristic compounds of Zhenjiang aromatic vinegars. Copyright © 2012 The Institute of Brewing & Distilling     

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

ABSTRACT: The release of volatiles from tomatillos (Physalis ixocarpa Brot.) and tomatoes in the mouthspace and nosespace was measured in real-time using selected ion flow tube mass spectrometry (SIFT-MS). (Z)-3-Hexenal, (E)-2-hexenal, hexanal, and 1-penten-3-one increased, while isobutyl alcohol, nonanal, and methylbutanal showed no significant change in the first 30 s of chewing. Cherry tomato released more (E)-2-hexenal, (Z)-3-hexenal, and 1-penten-3-one than tomatillo, Roma tomato, and vine-ripened tomato during chewing. The proportion of the average concentration of volatiles in the mouthspace after swallowing to before swallowing (MSas/MSbs) varied from 2.8% to 73.9% between different volatiles and varieties. Methylbutanal, hexanal, and nonanal were retained at a higher percentage in the mouth after swallowing than (Z)-3-hexenal, (E)-2-hexenal, 1-penten-3-one, and isobutyl alcohol. The proportion of the average volatile concentration in the mouthspace, to the headspace in a glass container (MS/HS) of 1-penten-3-one, hexanal, methylbutanal, and nonanal, and the proportion of nosespace to headspace (NS/HS) for 1-penten-3-one, hexanal, (Z)-3-hexenal, and nonanal was significantly higher in tomatillo than in tomatoes. There was no difference between tomatoes of different varieties in NS/HS ratio. Practical Application: The real-time volatile release from tomatillos and tomatoes was measured and compared. The information obtained on the dynamic generation of volatile compounds provides a better understanding of volatile release in the headspace of tomatillo and tomatoes. The compounds and their volatile release patterns were similar for the tomatillo and tomatoes. The green aldehydes released during chewing were not significantly higher than most tomato varieties, except for Roma tomatoes. Cherry tomato released relatively more volatiles during chewing, whereas Roma tomatoes were generally poor in mouthspace volatiles. The lingering of volatiles in the mouth after swallowing was different for different volatiles and varieties, which may appear as a sensory difference detected by consumers.     

Comparative Analysis of the Volatile Profiles from Wild,Cultivated, and Commercial Roots of <Emphasis Type="Italic">Gentiana lutea</Emphasis> L. by Headspace Solid Phase Microextraction (HS–SPME) Coupled to Gas Chromatography Mass Spectrometry (GC–MS)

The root of Gentiana lutea L. is famous for its bitter properties and often used in alcoholic bitter beverages, food products, and traditional medicine to stimulate the appetite and improve digestion. This study presents the first report of an accurate, simple, fast, and reliable headspace solid phase microextraction (HS–SPME) method coupled to gas chromatography–mass spectrometry (GC–MS) for the analysis of the volatile profile of G. lutea roots. The developed method proved to be reliable to perform comparative analysis of the volatiles constituents from different populations of cultivated, wild, and commercial roots of G. lutea. HS–SPME/GC–MS analysis of 22 samples led to identification of 154 compounds belonging to terpenoids, alcohols, aldehydes, ketones, esters, alkanes, fatty acid derivatives, benzene derivatives, and others. The results proved that the composition of the volatile fraction of cultivated G. lutea is mostly similar to that of the wild samples but quite different with respect to commercial roots, and this was confirmed by principal component analysis (PCA).     

Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

During the last few years, there has been a tremendous increase in consumption of pomegranate fruit and juice. Nevertheless, very little is yet known regarding the volatile constituents that determine the unique aroma of pomegranate fruit. We extracted aroma volatiles from fresh ‘Wonderful’ pomegranate juice using solvent-assisted flavour evaporation (SAFE) and headspace solid-phase micro-extraction (HS-SPME) methods, and applied gas chromatography–olfactometry (GC–O) (‘sniffing’) combined with gas chromatography–mass spectrometry (GC–MS) analysis, in order to identify volatile aroma-active compounds. In addition, we performed stir bar sorptive extraction (SBSE) of pomegranate aroma volatiles, coupled with GC–MS analysis, in order to assist in identifying aroma-active compounds. Overall, we tentatively identified 23 volatiles in the SAFE and HS-SPME extracts; they belonged to various chemical classes, including aldehydes, terpenes, alcohols, esters, furans and acids. Using the GC–O nasal impact frequency method, we tentatively detected 12 aroma-active peaks and identified the corresponding odourants by GC–MS. The aroma-active compounds of ‘Wonderful’ pomegranates were ethyl-2-methylbutanoate (fruity, apple), hexanal (green), β-pinene (pine, herbal), β-myrecene (woody, musty), cis-3-hexenal (green), limonene (fruity, musty), cis-2-heptenal (soapy, mushroom), cis-3-hexenol (earthy, grassy), 2-ethylhexanol (floral), β-caryophyllene (fruity, musty), 2(5H)-furanone (sweet, fruity) and β-sesquiphellandrene (terpene, almond). Overall, the flavour of ‘Wonderful’ pomegranate fruit derives from a mixture of various ‘green’, ‘woody’, ‘earthy’, ‘fruity’, ‘floral’, ‘sweet’ and ‘musty’ notes.     

烟熏腊猪肉香气成分的研究

用水蒸汽蒸馏法提取收集烟熏腊猪肉的香味成分，在蒸馏过程中，接受瓶加入200ml无水乙醚并用冰浴冷却。用无水乙醚萃取馏出物，用无水硫酸钠干燥，用高纯氮吹去溶剂浓缩至10ml。所得到的成分用气相色谱/质谱(GC／MS)法分离并分析鉴定其成分及相对含量，共鉴定出43个化合物，所鉴定的组分占挥发性成分总峰面积的98．89％，烟熏腊猪肉的关键香味成分是：愈创木酚、苯酚、5-甲基-2-甲氧基苯酚、2-甲基苯酚、4-乙基愈创木酚、2，4-二甲基苯酚、丁子香酚等。