ABSTRACT: In order to study the effect of different drying methods on volatile flavor compounds in silkworm pupae, solid phase microextraction and gas chromatography-mass spectrometry were used to analyze and compare the volatile components in fresh silkworm pupae by microwave drying equipment, vacuum microwave, hot air combined with vacuum microwave and vacuum freeze drying respectively, and to explore the different drying methods for drying silkworm pupae. The influence of volatile components in the product.
The results showed that 118 flavor compounds were detected in silkworm chrysalis and dry samples of silkworm chrysalis. The effects of drying methods on volatile flavor components such as alcohols, aldehydes, hydrocarbons and aromatics in silkworm chrysalis were obvious.
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