Research Article
Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts
Table 2
Fragrance component composition by gas chromatography-mass spectrometry solid-phase microextraction analysis (GC-MS-SPME) (component name, CAS number, detection state, peak area).
| | Library compound name | CAS# | Green onion extract | Garlic extract | Beef bone extract | Chicken bone extract | | Nonroasting | Roasting | Nonroasting | Roasting | Nonroasting | Roasting | Nonroasting | Roasting |
| | Hexanol | 000111-27-3 | - | - | - | - | - | 10631 | - | 20067 | | Heptanol | 000111-70-6 | - | - | - | 25801 | 56101 | 90639 | 23015 | 125555 | | Butanal | 00059-86-3 | - | 16159 | - | - | - | - | - | - | | Hexanal | 000066-25-1 | - | 32673 | - | - | 198326 | 298789 | - | 1579467 | | Heptanal | 000111-71-7 | - | - | - | - | 139990 | 196425 | - | 183424 | | Octanal | 000124-13-0 | 11813 | - | - | - | 88891 | 157049 | - | 186542 | | Nonenal | 002277-19-2 | - | - | - | - | - | - | - | 110701 | | Heptane | 000142-82-5 | - | - | - | - | - | - | - | - | | Octane | 000111-65-9 | - | - | - | - | - | 51285 | 93944 | 108699 | | Decane | 000124-18-5 | - | - | - | - | 270527 | 190413 | 531869 | 354858 | | Dodecane | 000112-40-3 | - | - | - | - | 154636 | 109759 | 320471 | 196023 | | Methane, thiobis-(methyl sulphide) | 000075-18-3 | 40465 | 32749 | - | - | - | - | - | - | | cis-Propenyl methyl disulphide (methyl allyl disulphide) | 005905-47-5 | - | 27017 | - | - | - | - | - | - | | Dimethyl trisulphide | 003658-80-8 | 18184 | 8160 | - | 25851 | - | - | - | - | | Disulphide, di-2-propenyl | 002179-57-9 | - | - | 357458 | 396027 | - | - | - | - | | Disulphide, methyl 2-propenyl | 002179-58-0 | - | - | 96447 | 153590 | - | - | - | - |
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