Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS

Abstract

The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.