Flavor and fragramce articles

Analysis of cheese flavor compositions by GC-M

1 Instruments and reagents
GC-MS3100 gas chromatograph/mass spectrometer; 1uL microinjector; cheese flavor sample

2 Analysis conditions
MS conditions：EI source; ion source temperature: 150℃; electron energy: 70eV; scanning mode: full scan; scanning range: 28.5u～400u; scanning period: 0.6s; interface temperature: 260℃; multiplier high voltage: 1140V.
GC conditions：Equity-5 (30m×0.25mm×0.25um) silica capillary column; injection port temperature: 260℃; split sampling; sample volume: 0.1uL; split ratio: 50:1; precolumn pressure：60kPa; purge rate: 2ml/min; column temperature program: hold at 35℃ for 1.5 min, ramp up to 270 °C at 5°C/min and then hold for 3 min.
 
3 Analysis results
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 Figure 1 Cheese flavor’s TIC chromatogram
 
Table 1 Analysis results of cheese flavor’s volatile components
Peak No. Retention time, min Name CAS Molecular formula relative amount, % similarity degree, %
1 1.70 Ethyl Acetate 141-78-6 C4H8O2 1.17 90
2 2.63 2-Butanone, 3-hydroxy- 513-86-0 C4H8O2 0.06 84
3 4.30 Hexanal 66-25-1 C6H12O 0.02 72
4 4.36 Butanoic acid, ethyl ester 105-54-4 C6H12O2 2.09 94
5 4.75 Butanoic acid 107-92-6 C4H8O2 1.54 86
6 6.13 Butanoic acid, 3-methyl- 503-74-2 C5H10O2 1.59 89
7 6.32 Butanoic acid, 2-methyl- 116-53-0 C5H10O2 0.27 90
8 6.77 2-Heptanone 110-43-0 C7H14O 1.45 90
9 11.08 Hexanoic acid 142-62-1 C6H12O2 15.96 90
10 13.28 2-Nonanone 821-55-6 C9H18O 3.39 93
11 16.35 Octanoic Acid 124-07-2 C8H16O2 2.07 90
12 16.55 Octanoic acid, ethyl ester 106-32-1 C10H20O2 0.20 91
13 18.28 2-Decenal, (E)- 3913-81-3 C10H18O 0.49 85
14 18.86 Nonanoic acid 112-05-0 C9H18O2 0.07 83
15 19.36 2-Undecanone 112-12-9 C11H22O 4.00 94
16 19.90 2,4-Decadienal 2363-88-4 C10H16O 0.77 91
17 21.23 Butanoic acid,
2-butoxy-1-methyl-2-oxoethyl ester		 7492-70-8 C11H20O4
 		 11.22 91
18 21.66 n-Decanoic acid 334-48-5 C10H20O2 0.84 88
19 22.32 Vanillin 121-33-5 C8H8O3 0.33 86
20 23.81 Ethyl Vanillin 121-32-4 C9H10O3 0.76 90
21 24.81 2H-Pyran-2-one, tetrahydro-6-pentyl- 705-86-2 C10H18O2 4.88 91
22 27.14 Dodecanoic acid, ethyl ester 106-33-2 C14H28O2 8.13 92
23 27.39 2H-Pyran-2-one, 6-hexyltetrahydro- 710-04-3 C11H20O2 5.62 93
24 29.86 2H-Pyran-2-one, 6-heptyltetrahydro- 713-95-1 C12H22O2 13.92 90
25 31.07 Tetradecanoic acid 544-63-8 C14H28O2 3.11 92
26 32.25 Isopropyl Myristate 110-27-0 C17H34O2 0.40 85
27 33.20 1,2-Benzenedicarboxylic acid,bis(2-methylpropyl) ester 84-69-5 C16H22O4 0.11 79
28 35.19 n-Hexadecanoic acid 57-10-3 C16H32O2 10.15 91
29 38.52 9,12-Octadecadienoic acid (Z,Z)- 60-33-3 C18H32O2 1.02 88
30 38.63 Oleic Acid 112-80-1 C18H34O2 2.49 90
31 38.94 Octadecanoic acid 57-11-4 C18H36O2 1.88 86
 
 

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