Application of Gas-Liquid Microextraction (GLME)/GC-MS for Flavour and Fragrance in Ice Cream Detection and Composition Analysis

文献类型： 外文期刊

第一作者： Mu, Li

作者： Mu, Li;Tong, Qi;Liu, Yuhang;Meng, Xianglong;He, Peng;Li, Gang;Ye, Linyang

作者机构：

关键词： ice cream; gas-liquid microextraction (GLME); food composition analysis; classification of functional groups; principal component analysis

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：4.9 ）

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年卷期： 2023 年 28 卷 2 期

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收录情况： SCI

摘要： Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 degrees C, extraction time 7 min, condensation temperature -2 degrees C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5H)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.

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