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KMID : 1007520000090060391
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Food Science and Biotechnology
2000 Volume.9 No. 6 p.391 ~ p.394
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Selective Headspace Purge and Trap Method for the Analysis of Volatiles in Roast Pork and Roast Chicken
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Ho, Chi Tang
Kim, Jung Hoan/Chun, Ho Nam
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Abstract
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The basic headspace volatiles from roast pork and roast chicken flavor isolates were identified. A diluted aqueous HCl was used selectively to trap basic fraction from the total headspace volatile flavor compounds. After being titrated to pH 13.5, the acid-trapped flavor isolates were then recovered using methylene chloride. The volatiles were analyzed through gas chromatography and combined gas chromatography-mass spectrometry. This selective headspace purge-and-trap method was effective in identifying and quantifying minor or trace volatiles from minute amount of samples with complex volatiles. A total of 15 pyrazinyl volatile flavor compounds isolated from roast pork and roast chicken were identified.
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