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| Analysis of Flavor Compounds in Fumeol by GC-O-MS |
| L(U) Yu;ZANG Ming-wu;SHI Zhi-jia;QU Chao;QIAO Xiao-ling |
| China Meat Research Centre, Beijing 100068, China |
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Abstract The flavor compounds of domestic and imported fumeols were investigated by GC-O-MS (gas chromatographyolfactometry-
mass spectrometry). A total of 114 flavor compounds were identified, including 23 phenolic compounds
responsible for flavor, 50 carbonyl compounds making great contributions to coloration, 10 esters, 5 alcohols, 7 hydrocarbon
compounds, 14 heterocyclic compounds and 5 unknown compounds.
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2012, Vol. 26 
