顶空固相微萃取结合GC-O与GC-MS技术鉴定可可粉中特征风味化合物

Identification of characteristic flavor compounds in cocoa powder by gas chromatography-olfactometry-mass spectrometry with headspace solid phase micro-extraction

摘要: 利用顶空固相微萃取（HS-SPME）结合GC-O与GC-MS技术鉴定可可粉中的特征致香成分,鉴定出有39种化合物参与构成可可风味,分别是:7种醛、3种醇、3种酮、8种酯、2种酸、4种吡嗪、2种胺以及其他一些特殊的挥发性物质。其中具有典型可可风味（坚果,可可香）的关键化合物有3种,分别为2,5-二甲基吡嗪、2,3,5-三甲基吡嗪以及2,3,5,6-四甲基吡嗪。

Abstract: A method for headspace solid-phase microextraction (HS-SPME) , followed by gas chromatography-olfactometry-mass spectrometry analysis was established for the identification of the characteristic flavor compounds in cocoa powder.According to the results, 39 compounds which gave contribution to the flavor of cocoa powder were detected, including 7 aldehydes, 3 alcohols, 3 ketones, 8 esters, 2 acids, 4 pyrazines, 2 amines and any other special volatile substances.Among the flavor compounds, three compounds had key odorant (nutty, cocoa flavor) , they were 2, 5-dimethyl pyrazine, 2, 3, 5-trimethyl pyrazine and 2, 3, 5, 6-tetramethyl pyrazine.