Analysis of Volatile Compounds in Traditional Hurood from Inner Mongolia Region by SPME-GC-MS
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Abstract:
Solid phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) was used to analyze the volatile compounds in traditional hurood cheese samples collected from different regions of Inner Mongolia. A total of 84 volatile flavor compounds were identified in the six hurood samples tested, and the major compounds included short- and medium-chain fatty acids, esters, and ketones. Significant differences were found in the volatile flavor components of the hurood samples that had different manufacturing processes and storage times. Fatty acids and esters were the major volatile components in the sour hurood sample B1. For white hurood sample W1, the dominant compounds were fatty acids and alcohols, and the alkene and heterocyclic compound contents in these samples were higher than those in other samples. Fatty acids and ketones were the major compounds in fresh white hurood sample W2. Cooked hurood samples X1 and X2, both with different storage times, showed a relatively high content of fatty acids, and freshly prepared cooked hurood sample X2 had relatively high contents of fatty acids and ketones.
