Identification of Volatile Flavor Compounds in Chinese Sinkiang Camel-naizi Using Different Solid Phase Microextraction Fibers

Volatile components of Chinese Sinkiang camel-naizi (CSCN) were analyzed using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). A total of 45 volatile compounds were identified by using 3 fibers, including 17 alcohols, 4 aldehydes, 13 acids, 8 esters, 1 sulfur-containing compound, 1 lactone, and 1 ketone. Among all the compounds identified, various alcoholic compounds accounted for 78.91% of the total volatiles, and the amount of various esters was only next to that of alcohols, which accounted for 15.01% of the total volatiles. The content of acids, lactone, aldehydes, ketone, and sulfur-containing compound accounted for 6.08%. All of these volatiles constituted the characteristic flavor of raisin-like, fruity, sweet, cheesy, and yogurt-like note of CSCN. The extraction performances of 3 types of SPME fibers (75 mu m CAR/PDMS, 65 mu m PDMS/DVB, and 50/30 mu m DVB/CAR/PDMS) were compared in this study. Of the 3 fibers, the DVB/CAR/PDMS fiber extracted the most volatiles, and the CAR/PDMS fiber the least. The DVB/CAR/PDMS fiber showed the best performance in trapping compounds of CSCN with different polarities.