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| Analysis of Chemical Components of Meat-like Flavor in Hydrolyzed Vegetable Protein by GC/MS |
| Zhang Qian-yi |
| Technical Research Center of Shineway Group, Luohe, 462003 |
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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.
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2006, Vol. 20 
