New Application of Headspace Sampler in Rapid Detection of Flavors from Maillard Reaction in Foods

Headspace and Gas Chromatography - Mass Spectrometry(HS-GC-MS) was used to analyse the profile of soybean protein isolate (SPI ) flavors under 70 ℃, 90 ℃ and 140 ℃ in headspace sampler. The flavors resulted from Maillard reaction were obviously detected under 140 oC, which implied that HS-GC-MS can be used in rapid detection of flavors from Maillard reaction of heated food. Compared with sensory evaluation, simultaneous distilled extraction and Gas Chromatography - Mass Spectrometry (SDE-GC-MS), as well as other application of HS-GC-MS and headspace solid phase microextraction- Gas Chromatography - Mass Spectrometry (SPM-GC-MS), headspace sampler here was used directly as reactor of Maillard reaction and extraction device of flavors, making this approach more rapid and sensitive, and suitable for both the basic research and application of Maillard reaction.