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| Studies on Flavor Compounds of Traditional Dushan Greengrocery Fermented |
| XU Li,JIAO Lu-ying,HE Pei-yin |
| Department of Food and safety Sciences,College of Life Sciences,Guizhou University,Guiyang 550025,Guizhou,China |
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Abstract Volatile compounds of traditional Dushan greengrocery fermented were investigated jointly by steam distillation,gas chromatographymass spectrometry(GC/MS).The results showed that a total of 11 classes,28 species volatile components were identified from 2 different samples of traditional Dushan greengrocery fermented.These volatile components included ester,acid,amide,ethanol,aldehyde,hydroxybenzene,alkene,benzene,ketone,thiazole and salt.Among them,acid,aldehyde and ester were the main volatile components,which played an important role in flavor formation of Dushan greengrocery fermented.
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Received: 25 July 2008
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