Abstract：Two methods (solvent extraction and static headspace samples) were selected to isolate the volatile compounds. GC/MS was used to identify compounds composition. There are 40 kinds compounds were identified for meat-flavor generated from hydrolyzed vegetable protein. The GC/ MS analysis proved that the most compounds in the reaction products were low molecular aldehyde, keton, alcohol and sulphur-containing, nitrogen-containing heterocylic compounds.
张谦益. GC/MS法分析水解植物蛋白衍生肉香风味的化学成分[J]. 肉类研究, 2006, 20(3): 26-28 https://doi.org/10.7506/rlyj1001-8123-200603009
Zhang Qian-yi. Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS. Meat Research, 2006, 20(3): 26-28 https://doi.org/10.7506/rlyj1001-8123-200603009
2006, Vol. 20 
