香气化合物

Analysis of Aroma Compounds of Cinnamon by Solid Phase Microextractionextraction methods;cinnamon;cassia bark;aroma compounds;The volatile components of cinnamon bark were extracted by using different isolation methods, simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). Then the volatile components were analyzed by gas chromatography(GC) and mass selective detector(MSD). 30 compounds were identified in cinnamon bark.

Abstract(#br)For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of aroma compounds in beverages. Fr-SBSE consists of two multi-SBSE procedures ( m SBSE) performed sequentially on the same sample. The first extraction consists of a conventional m SBSE using three polydimethylsiloxane (PDMS) stir bars (1 st m SBSE).