A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with
Xing-Ling Ma1, Xing-Cai Wang2, Jia-Ni Zhang1
1College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China.
Abstract:
Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Raw data files were analyzed by our advanced GC-MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process.
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