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Purpose : To investigate the change of volatile components associated with odor of C. Pinnatifida (FCP) fruit and its stir-fried forms. Methods : FCP fruit was stir-fried and monitored by an online-type and non-contact temperature measurement system (ONTMS). Headspace solid-phase  microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile composition of raw FCP and its various stir-fried forms. Results : The color of FCP turned darker with the stir-frying process. In all, 47 volatile compounds with contents > 1 % were identified. The major volatile components were methyl acetate (4.40 %), n-hexane (2.90 %), 2-methyl-furan (1.80 %), 3-methyl-butyraldehyde (3.64 %), hexanal (2.08 %), furaldehyde (5.77 %), and D-limonene (7.99 %) in raw FCP. Following stir-frying, the contents of furaldehyde, 5- methyl-furaldehyde, methyl acetate, 2-methyl-butyraldehyde, D-limonene and 2-methyl-furaldehyde were altered significantly, which might have resulted in odor changes. Conclusion : HS-SPME coupled with GC-MS is a rapid and eco-friendly method with the potential to analyze volatile compounds in raw and processed FCP. Keywords : Crataegus pinnatifida, Stir-frying, Online-type and non-contact temperature measurement system, Headspace solid-phase microextraction, Volatile components, Odor

tropical journal of pharmaceutical research

Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Components of Raw and Stir-Fried Fruit of &lt;i&gt;C. Pinnatifida&lt;/i&gt; (FCP)