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Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method

Author(s): Yun Ke

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1149;
Date: 2013;
Original page

Keywords: Gas Chromatograph-Mass Spectrometer-computer (GC-MS) | Headspace Solid-Phase Microextraction (HS-SPME) | Ruditapes philippinarum

To study the volatile flavor compound feature of Ruditapes philippinarum. The Ruditapes philippinarum flavor compounds were extracted with HS-SPME technology and identified combined with GC-MS. Twenty three kinds of flavor compounds were identified through the experience and the percentage composition of each flavor compound was further obtained. Conclusion: The research can provide a reference for the identification of aquatic product’s flavor feature with SPME and combined with GC-MS.
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