期刊
FOOD CHEMISTRY
卷 187, 期 -, 页码 44-52出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.138
关键词
GC-O; HS-SPME-AEDA; Dilution analysis; Split ratio
资金
- National Science Technology Supporting Project for 12th Five-Year Plan [2012BAD34B03, 2012BAK17B11]
- National High Technology Research and Development Program of China (863 Program) [2013AA102106, 2012AA021302]
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector split ratio, were compared for the analysis of volatiles by using HS-SPME-AEDA. Results showed that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln (normalised flavour dilution factors). Thereafter this dilution method was applied in the analysis of aroma-active compounds in Japanese soy sauce and 36 key odorants were found in this study. The most intense aroma-active components in Japanese soy sauce were: ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-(methylthio)propanal, 1-octen-3-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, 2-phenylethanol, and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone. (C) 2015 Published by Elsevier Ltd.
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