Study on volatile flavor compounds in different candied process Tongling white ginger by SPME- GC- MS
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Xuzhou Bioengineering Technical College
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College of Food Science and Technology,Jiangnan University
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Jiangsu Food Science College
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Anhui Tongling White Ginger Development Co.,Ltd.
More Information
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- Received Date:
April 02, 2014
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Abstract
Objective: To compare the components and contents of the volatile flavor substances in candied process on Tongling white ginger and to provide scientific basis for intrinsic material of candied white ginger by a new process.Methods: The volatile flavor compounds were separated and analyzed by SPME- GC- MS. The relative content of each component was determined by area normalization. Results: 47,49 and 42 were identified from Tongling white ginger,candied white ginger by tradition process and a new process respectively.85 compounds were identified.Conclusion: Candied white ginger by a new process preserves the inherent spicy flavor of tongling white ginger,and the components and contents of aromatic flavor compounds were increased.
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