Abstract:The volatile components of preserved egg prepared by low pressure-vacuum method were determined by solid phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS), with the ordinary preserved egg as the control. The optimum conditions for processing preserved egg by low pressure-vacuum were as follow: temperature 23 ℃, vacuum -0.06 MPa, and evacuation time 10 h. The results showed that main volatile components contributed to flavor of preserved egg pickled by low pressure-vacuum were as 2-Methylcyclopentanol, 1-Octen-3-ol, benaldehyde, 1-Methylcycloheptanol and 2,6-Di-tert-Butyl-4-Methylphenol among identified thirty-four components. Main volatile components contributed to flavor of ordinary preserved egg as 1,2,5-trimethyl-1H-pyrrole, 2-Methylcyclopentanol, 4-Aminopyridine, 1-Octen-3-ol, Pyrazine,2-ethyl-6-methyl- among identified twenty-eight components. The preserved egg pickled by low pressure-vacuum had a higher content of volatile compounds and more components when compared with ordinary preserved egg. This research confirmed the feasibility of processing preserved egg by low pressure-vacuum method and it is also found that the flavor of preserved egg pickled by low pressure-vacuum was more better than that of the ordinary preserved egg. The alcohol flavor was more intense, which was in agreement with the sensory evaluation.
