Qualitative and quantitative analysis method for key aroma compounds of enzymolysis beef tallow
A quantitative analysis and compound technology, applied in the field of enzymatically hydrolyzed tallow, can solve the problems of not being able to lock the odor active compounds of enzymatically hydrolyzed tallow, not being able to determine the threshold value of the tallow, and not being able to determine the size of the overall aroma contribution of the aroma compounds, so as to achieve analytical science accurate effect
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[0016] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.
[0017] The invention provides a method for qualitative and quantitative analysis of key aroma compounds of enzymatic hydrolyzed butter. The steps of the method for qualitative and quantitative analysis of key aroma compounds of enzymatic hydrolyzed butter are as follows:
[0018] Step 1: Weigh 6.0 g of enzymatically hydrolyzed butter, put it into a 20 mL headspace sample bottle, add 1 μL of 2,4,5-trimethylthiazole as an internal standard, and insert the aged solid-phase microextraction tip into the bottle Carry out headspace adsorption, the extra...
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