Determination of volatile flavor compounds in Mapo Tofu by HS-SPME and GC-MS

In order to clarify the contribution of flavor components to the Chinese styledishes, the volatile flavor compounds in Mapo Tofu was analyzed by headspace solid-phase microextraction ( HS-SPME) combined with gas chromatography-mass spectrometry ( GC-MS) .The extraction conditions, including SPME fibers, preheating time, extraction time, and extraction temperature were optimized as follows: 65 μm PDMS/DVB fiber, preheating time 30 min, extraction time 30 min and extraction temperature 60 ℃.A total of 74 compounds were identified by GC-MS, which included alkyl olefin, alcohol, aldehyde, lipid and so on.Among them, Terpinolene, ( 1S) - ( 1-) -beta-Pinene, Myrcene, 3-carene, b-Thujene, (-) -Limonene showed the higher content.It can be concluded that Mapo Tofu could be analyzed by SPME combined with GC-MS effectively.The sample pretreatment was also important for accurate determination of volatile flavor compounds in Mapo Tofu.There were differences in flavor between different kinds of Mapo Tofu.