Study On Aroma Components Analysis And Identification Methods Of The Savory Flavors In Luohe Region

Luohe is kown as food city in China, and its food industry, especially salty food, has become an important pillar in the economy. A visit was given randomly to the five administrative region of luohe city, respectively called Yancheng zone, Shaoling zone,Yuanhui zone,Linying zone and Gaoxin zone, involved 30 food enterprises. Statistical results show that there are 240 mainly used species of essence in the luohe city at present, including 162 kinds of salty flavor possessing 67.5% of the total number of essence. Pork flavor and chicken essence are the mainly used salty flavor in the Luohe city, possessed 35%±4.5% and 25±3.8% respectively. The essence was widely used in meat and meat production.It was studyed by simultaneous distillation extraction method(SDE), static headspace(HS)and headspace solid phase micro extraction(HS-SPME) on extracting main volatile a salty flavor fragrant substance and GC- MS method on analysing main volatile aroma composition to Hongbao pork flavor essence which was commonly used in meat and meat production of the Luohe city. Results show that the main extractions by SDE was anise aldehyde, 4- methyl- 2- methoxy phenol, acetyl pyrazine.The main extractions by HS was ethyl maltol, 3- methyl- 2- hydroxy- 2-ring pentene 1- ketone, anisaldehyde. The main extractions by HS-SPME was a- ene of Cuba. salicylic acid methyl ester. The SDE method was good for aldehyde and phenol compounds extraction. HS and HS-SPME method was better for ketone extracting. All showed good extraction effect but did not have significant difference in extracting the sulfur nitrogen compounds. Because HS method was more convenient and quick, this article had established the HS-GC-MS analysis method for the volatile components in salty flavor, and studied the volatile fragrant substances in four kinds of common salty flavor in Luohe city, respectively called Ims salty flavor, Hongbao salty flavor, Nite salty flavor and the chef treasures salty flavor. Results show that ketone and sulfur nitrogen material had a relative higher peak area percentage content in common salt essence of the Luohe city, and it was concluded preliminary that these substances might be a sweet substance in the four salty flavor.On the basis of analysis of salty flavor components,for the quality of salty flavor products on the market being uneven, and counterfeiting fraud being often happened, this paper took eight kinds of different brand and taste salty flavor as object and tried to set up an authenticity identification method for salty flavor based on volatile aromathe with the combination of principal component analysis and cluster analysis of the salty flavor. The results showed that this method could effectively identify and classify salty flavor of the same formula and processing technology.