Qualitative Recognition of Flavor Constituents in Complex Assemblage of Flavorings by GC/MS Combined with Chemometrics

Based on the established fingerprint spectrum database of gas chromatography/mass spectrometry of flavors, the mass spectral information of every peak cluster in the flavoring was projected onto the retention time regions of individual flavor' s two-dimensional data by moving window orthogonal projection (MWOP), then the flavor constituents in the flavoring were identified as a result of projective calculation. The volatile components in the flavoring were extracted with dichloromethane, and individual flavor could be introduced directly after dilution with dichloromethane, by unifying the GC/MS analytical conditions, the projective qualitative recognition of flavor constituents in complex assemblage of tobacco flavoring was conducted. The results showed that this method was accurate and reliable for the analysis of complex tobacco flavoring samples, and provided a theoretical basis for the further study of flavoring formulation.