Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Allium tuberosum Rottler)

In order to rapidly and precisely identify the volatile compounds in Chinese chive (Allium tuberosum Rottler), seven key parameters of headspace solid-phase micro-extraction conditions (HS-SPME) from Chinese chive were optimized. A total of 59 volatile compounds were identified by using the optimized method, including 28 ethers, 15 aldehydes, 6 alcohols, 5 ketones, 2 hydrocarbons, 1 ester, and 2 phenols. Ethers are the most abundant, especially dimethyl trisulfide (10,623.30 μg/kg). By calculating the odor activity values (OAVs), 11 volatile compounds were identified as the major aroma-active compounds of Chinese chive. From the analysis of the composition of Chinese chive aroma, the “garlic and onion” odor (OAV = 2361.09) showed an absolute predominance over the other 5 categories of aroma. The results of this study elucidated the main sources of Chinese chive aroma from a chemical point of view and provided the theoretical basis for improving the flavor quality of Chinese chive.     

气相色谱-质谱法在人体气味分析中的应用进展

气相色谱-质谱法（GC-MS）是目前分析人体气味的主要技术手段，其不但可以分析人体气味的组成成分，还可以比较不同个体气味之间的差异。该文首先介绍了人体气味的提取和样品前处理的手段，随后对GC-MS在人体气味的采集及储存、成分分析及差异性研究、用于个体识别和健康表征等方面进行了综述，最后对GC-MS在人体气味分析中的发展趋势进行了展望。