Volatile Flavor Composition Analysis of BS Sufu Through Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry

Individual samples (5 g) were mashed and placed into 20-ml headspace vial. Then, the vial was sealed after adding isoamyl phenylacetate (Solarbio, Beijing, China) and heated in water bath at 60°C for 20 min. After that, the solid-phase microextraction needle (57348-U, Supelco, Bellefonte, Pennsylvania, United States) was inserted into the vial to extract for 30 min (the needle being aged at 250°C before use) and immediately inserted into the GC inlet, followed by 3 min of desorption. Subsequently, the GC-MS analysis of volatile compounds was performed on Agilent 7890A-5975C GC-MS equipped with HP-5MS chromatographic column (60 m × 250 μm × 0.25 μm). High-purity helium (purity > 99.999%) was used as the carrier gas at a constant flow of 1.5 ml/min, and the inlet temperature was set at 250°C. Oven starting temperature was 50°C, programmed at 5°C/min to 100°C for 2 min, programmed at 4°C/min to 140°C for 1 min, programmed at 4°C/min to 180°C for 2 min, and finally programmed to 250°C at 5°C/min and held at 250°C for 5 min. The conditions of MS were ion source temperature 230°C, quadrupole temperature 150°C, electron ionization (EI) 70 eV, and full scan 35∼550 da.

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