Analysis Of Volatile Componets In Chive And Creation Of Chive Flavor

Chive is one of the most popular raw materials used in our daily cooking. It contains pungent volatile oil which has special topnote and can cover the strange smell from heavy and animalic food. That's why we have to use chive in the dishes while using pork and lamb as the main ingredients. In food industry, chive flavor can be used in almost all savory products to cover the offnote and enhance the flavor of the food.In this thesis, I focused on the odor and taste of fried chive. Organic solvent extraction and solid-phase microextraction (SPME) were chosen to extract the main chemicals in the fried chive sample and gas chromatorgraphy-mass spectrometry(GC-MS) was used to analysis them.On base of the analysis and evaluation result, the chemicals have big contribution to the needed profile were picked up and used to design the draft flavor formula. Fried chive flavor 79290908027C16 was made after adjusted and modified from time to time.79290908027C16 fried chive flavor was applied into instant noodle and potato chips which have big market share. After comparing the performance of the food with flavor and without flavor, it was confirmed that this flavor is not only giving quite good chive profile to the finish products but also heat stable and long lasting. It was proved 79290908027C16 fried chive flavor can be promoted to the market.