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Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
Food Chem. 2015 Nov 15; 187:44-52.FC

Abstract

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.

Authors+Show Affiliations

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25976996

Citation

Feng, Yunzi, et al. "Approaches of Aroma Extraction Dilution Analysis (AEDA) for Headspace Solid Phase Microextraction and Gas Chromatography-olfactometry (HS-SPME-GC-O): Altering Sample Amount, Diluting the Sample or Adjusting Split Ratio?" Food Chemistry, vol. 187, 2015, pp. 44-52.
Feng Y, Cai Y, Sun-Waterhouse D, et al. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chem. 2015;187:44-52.
Feng, Y., Cai, Y., Sun-Waterhouse, D., Cui, C., Su, G., Lin, L., & Zhao, M. (2015). Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chemistry, 187, 44-52. https://doi.org/10.1016/j.foodchem.2015.03.138
Feng Y, et al. Approaches of Aroma Extraction Dilution Analysis (AEDA) for Headspace Solid Phase Microextraction and Gas Chromatography-olfactometry (HS-SPME-GC-O): Altering Sample Amount, Diluting the Sample or Adjusting Split Ratio. Food Chem. 2015 Nov 15;187:44-52. PubMed PMID: 25976996.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio? AU - Feng,Yunzi, AU - Cai,Yu, AU - Sun-Waterhouse,Dongxiao, AU - Cui,Chun, AU - Su,Guowan, AU - Lin,Lianzhu, AU - Zhao,Mouming, Y1 - 2015/04/03/ PY - 2014/12/05/received PY - 2015/02/22/revised PY - 2015/03/16/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/27/medline KW - Dilution analysis KW - GC–O KW - HS-SPME–AEDA KW - Split ratio SP - 44 EP - 52 JF - Food chemistry JO - Food Chem VL - 187 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25976996/Approaches_of_aroma_extraction_dilution_analysis__AEDA__for_headspace_solid_phase_microextraction_and_gas_chromatography_olfactometry__HS_SPME_GC_O_:_Altering_sample_amount_diluting_the_sample_or_adjusting_split_ratio L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)00519-1 DB - PRIME DP - Unbound Medicine ER -