Analysis of Volatile Flavor Components of Scallion by Headspace Solid Phase Micro-extraction and GC-MS
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Abstract:
In this paper, headspace solid phase micro-extraction (HS- SPME) and gas chromatography-mass spectrometry (GC-MS) were used for extracting and analysis the volatile components in the chopped and mashed scallion. Some compounds in the scallion were isolated and identified and shown to be propanal, carbon disulfide, dimethyl disulfide, 2-methyl-2-pentenal, methyl propyldisulfide, 1,3-dithiane, dimethyl trisulfide, undecane, dipropyldisulfide,2-undecanone, dipropyl trisulfide, 3,5-diethyl-1,2,4-trithiolane, 2-tridecanone and N-cyclohexyl-2- pyrrolidone .
