Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling wi
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Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS) Yunzi Feng 1 & Guowan Su 1 & Dongxiao Sun-Waterhouse 1 & Yu Cai 1 & Haifeng Zhao 1 & Chun Cui 1 & Mouming Zhao 1
Received: 20 December 2014 / Accepted: 4 May 2015 # Springer Science+Business Media New York 2016
Abstract The aim of this study was to develop an effective analytical procedure to analyse the aroma-active compounds of soy sauce using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Optimization of SPME focusing on type of fibre, exposure time, extraction temperature and ionic strength was supported by gas chromatography-mass spectrometry (GC-MS). The optimized HS-SPME conditions were as follows: carboxen/ polydimethylsiloxane (CAR/PDMS) fibre, NaCl concentration of 270 g/L, extraction temperature of 45 °C and 30-min exposure time. Under these conditions, 25 aroma-active compounds were detected in soy sauce by HS-SPME-GC-O. 2Methylbutanal (malty), 3-(methylthio)propanal (cooked potato-like), dimethyl trisufide (sulfury, cooked onion), 2methoxyphenol (smoky) and 2-phenylethanol (flowery) were the most intense. The overall odour impression of the CAR/ PDMS-fibre-derived SPME extract detected via human sniffing resembled that of original soy sauce. The intensity of aromas detected by D-GC-O correlated well with the total peak area of GC-MS analysis. Thus, SPME coupled with DGC-O offers an automated facile method to allow in situ optimization of SPME performance and ultimately effective analysis of aromas. Keywords SPME optimization . GC-MS . Direct GC-O . Sensory detection . Aroma . Soy sauce * Mouming Zhao [email protected] 1
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Introduction Flavour is a key quality index of soy sauce and determines product consumer acceptance. Extensive studies have been conducted on the chemical composition (Wanakhachornkrai and Lertsiri 2003; Sun et al. 2012) and aroma-active compounds of various soy sauces (Baek and Kim 2004; Lee et al. 2006; Steinhaus and Schieberle 2007; Kaneko et al. 2012), as well as the impact of soy sauce production on the flavour and other sensory characteristics (Gao et al. 2010; Zhang and Tao 2010; Lee et al. 2013). Among the previous research related to the soy sauce flavour, the development and optimization of the isolation, separation and characterization methods for aroma compounds represent an important field. Headspace solid-phase micro-extraction (HS-SPME) is well recognized as an effective volatile isolation method with influencing factors such as extraction temperature, exposure time, sample matrix, and in particular, the selectivity of SPME fibre (Zhang and Pawliszyn 1993; Yu et al. 2008; Balasubramanian and Panigrahi 2011). SPME optimization of soy sauce was also carried out previously based on the number an
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