Characterization of Fennel Flavors by Solid Phase Trapping-Solvent Extraction and Gas Chromatography-Mass Spectrometry

摘要

Headspace solid phase trapping solvent extraction (HS-SPTE) and GC-MS was applied for the characterization of volatile flavors from fennel,anise seed,star-anise,dill seed,fennel bean,and Ricard aperitif liquor.Tenax was used for HS-SPTE adsorption material.Recoveries,precision,linear dynamic ranges,and the limit of detection in the analytical method were validated.There were some similarities and distinct differences between fennel-like samples.The Korean and the Chinese fennels contained fraras-anethole,(+)-limonene,anisealdehyde,methyl chavicol as major components.The volatile aroma components from star anise were characterised by rich trans-anethole,(+)-limonene,methyl chavicol,and anisaldehyde.Additionally,principal component analysis (PCA) has been used for characterizing or classifying eight different fennel-like samples according to origin or other features.A quite different pattern of dill seed was found due to the presence of apiol (dill).