Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

Abstract

Green beans was used as the research material, based on gas chromatography ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of green beans were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precooling, freeze-drying, bleaching and dyeing, washing, and so on. The results showed that there were n-hexanal, 1-octen-3-ol, octanol, 2-pentylthiazole and other compounds in green beans under all different treatment methods. The kinds of volatile organic compounds were the same, but the contents were different.

Keywords

• green beans
• gas phase ion mobility spectrometry
• flavor
• gc-ms
• oav