Primary Research And Safety Evaluation Of "Yidixiang" From Savory Lfavor By GC-MS

Savory flavoring is the mixture constituted by fragrance ingredients suchas dictating spices, food flavoring compounds, spices (or extracts) in one ormore, edible carrier another food additive, which is used for saltiness foodflavoring. Its wide range of complex components, constant development andchange result in theorem severe salty flavor of the security problems. Inrecent years,"yidixiang", as the Ministry of Health official approval saltyflavor, is widely used in all kinds of food processing, but there are few reportsabout volatile components of security, production process and testing methodsof "yidixiang", the average consumer know little about it. This essayre searchthe problems of savory flavors products and the main research results are asfollows:1. Using the methods of simultaneous distillation extraction (SDE), staticheadspace (HS) and headspace solid phase micro extraction (HS-SPME)combined with gas chromatography-mass spectrometry (GC-MS) extract andananalyse the volatile compounds of Tianbang "yidixiang" products. Bydetecting the sample of "yidixiang", it was found50kinds compounds, andvolatile ingredients were mainly aldehydes, ketones, esters, ethers, phenols,acids, olefin and sulfur-nitrogen compounds. Among them it was detected31by SDE, higher levels of the ingredients was p-anisaldehyde (39.08%),4-methyl-2-methoxyphenol(13.26%), acetyl pyrazine (7.03%); HS detectionmethod30species of higher levels of groups into ethyl maltol (32.40%),3-methyl-2-hydroxy-2-cyclopenten-1-one (12.05%), p-anisaldehyde (10.34%);SPME method detected20species, the higher levels of the ingredients wereethyl maltol (45.88%),4-methoxy benzaldehyde (18.48%),4-methyl-5-thiazole-ethanol (11.68%).SDE was better for the extraction of phenoliccompounds and aldehydes,whereas HS and SPME was better for extractionof ketones compared with the former optimum. SDE detected acids, but acidswere not detected by other two methods, and three kinds of methods showedgood effect for extraction of nitrogen-containing compounds containing sulfur,it was not found theteratogenic toxic substances to humans in "yidixiang"samples. Adopting GC-MS for the qualitative analysis of volatile components,and integrated with three kinds of sample collection methods abovesimultaneously, it can be more comprehensively analysis different physical and chemical properties of the compounds of "yidixiang" samples and canprovide technical basis for their technological process and safety evaluation.2. Using the static headspace method (HS) combined with gaschromatography and mass spectrometry (GC-MS) identified and analysisedthe volatile compounds of four kinds of brands of "yidixiang" products,69kinds of compounds was detected, thereinto they were aldehydes, ketones,esters, ethers, phenols, acids, nitrogen-containing olefins and sulfurcompounds. In Weidun "yidixiang ", it was detected27kinds, and the higherlevels of the ingredients were ethyl maltol (27.00%),4-methyl-5-thiazoleethanol (13.30%), methyl cyclopentenol ketone (10.80%),acetyl pyrazine (8.70%), methylthiopropanal (8.42%); in Tianbang "yidixiang", it was detected30species, the higher levels of the ingredients were ethylmaltol (32.40%), acetylpyrazine (12.57%),3-methyl-2-hydroxy-2-cyclopenten-1-one (12.05%),4-methoxybenzaldehyde (10.34%); Luzhiwei "yidixiang "was detected20species, higher levels of the ingredients were ethylmaltol (27.58%),3-methyl-1,2-cyclopentanedione (10.40%), Acetylpyrazine(9.43%); the Liuhegu "yidixiang" was28kinds, with higher levels ofingredients were ethyl maltol (69.42%), D-limonene (8.55%), acetyl-pyrazine(3.48%). In analysis results of4kinds different brands of "yidixiang"products, only four compounds were identified: ethyl maltol, acetyl pyrazine,isobutyl stearate and dimethyl disulfide, which can be used for food flavoradditives. The compounds detected in the samples were not found compoundsthat can not be used in savory flavors, but their security evaluation neededfurther confirmation combined with compound method of quantitativeanalysis.3. For volatile components of8different brands and flavors tested, saltyflavor sample, it was analysised by HS-GC/MS, and the analytic results werehandled bySPSS19.0statistical software system that make use of principalcomponent cluster analysis. The cumulative contribution rate of the fiveprincipal components resulting was81.988%by PCA analysis, that basicallyretained the original variables, on the basis of it, cluster analysis showed that:"yidixiang" products can significantly separated with beef flavor, chickenflavor, pork flavor salty flavor, which was identified on the sensory evaluationthat compared with the other three salty flavor,"yidixiang" Product had a longer time holding incense and more vigorous aroma; the clustering resultsof beef flavor, chicken flavor, pork flavor these3kinds of tastes saltyflavor showed the same manufacturers of the products were together as a class,and the same flavor and taste were not clustered into one class.4. In different time periods for HS-GC/MS to analysis and detect thenatural volatile component at the room temperature of Tianbang "yidixiang"products, beef flavor, chicken flavor, pork flavor essence, and the resultsshowed that along with volatile time, all the volatiles of tastes salty flavorrevealed a declining trend."yidixiang" had the same substance with beefflavor essence, they were trimethylpyrazine, acetyl pyrazine,2-methoxy-5-methylthiophene, but "yidixiang" had high levels of threesubstances, which treated as the main substances affecting sense of smellstraightly，the main volatiles of detected in chicken flavor were3,4methylcyclopentenolone, tetrahydro-thiophene-3-one, D-citric acid; the mainvolatile flavor substances detected in pork flavor were camphene3-(methylthio) propanol,2-acetyl thiazole,3-methyl-1,2-cyclopentanedione,the substances detected were the compounds that at normal temperatureconditions may directly affect the olfactory sensory evaluation of four kindssavory flavor, it was also determined the differences of various flavorsensory. The volatile compounds of4kinds of tastes salty flavor detected atroom temperature could be detected after6h, and the most of substancescould still be detected after24h, so they had a long-last in fragrant time.Combined with the previous analytic results that the sulfurnitrogen heat-reactive compound was the main component of salty flavorvolatile compounds, and the good thermal stability of the ingredients, thereof,it could be speculated4kinds flavors were the essence of thermal type.