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Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination.
Food Chem. 2019 Mar 01; 275:32-40.FC

Abstract

A rapid headspace solid-phase microextraction method was optimized to detect volatile components in three commercial plain sufu samples. The method was then used to qualify 14 aroma impact components that contribute significantly to the volatile profile in 12 commercial samples produced at three locations and laboratory-scale fermented samples aged for 3, 15, 30, and 90 days. Principal component analysis (PCA) was subsequently used to group the samples. The optimized method identified 148 volatile compounds in three commercial samples, and the concentrations of 14 aroma impact compounds varied significantly among commercial and laboratory samples. PCA confirmed that these samples could be discriminated according to their production location and aging time, thereby rendering this method a simple strategy for sample discrimination.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen YP
Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China. Electronic address: catherinechenyp@cuhk.edu.hk.
Chiang TK
Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China.
Chung HY
Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong, China. Electronic address: anthonychung@cuhk.edu.hk.

MeSH

Fermented FoodsFood AnalysisGas Chromatography-Mass SpectrometryOdorantsPrincipal Component AnalysisSolid Phase MicroextractionSoybeansVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30724202

Citation

Chen, Yan Ping, et al. "Optimization of a Headspace Solid-phase Micro-extraction Method to Quantify Volatile Compounds in Plain Sufu, and Application of the Method in Sample Discrimination." Food Chemistry, vol. 275, 2019, pp. 32-40.
Chen YP, Chiang TK, Chung HY. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination. Food Chem. 2019;275:32-40.
Chen, Y. P., Chiang, T. K., & Chung, H. Y. (2019). Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination. Food Chemistry, 275, 32-40. https://doi.org/10.1016/j.foodchem.2018.09.018
Chen YP, Chiang TK, Chung HY. Optimization of a Headspace Solid-phase Micro-extraction Method to Quantify Volatile Compounds in Plain Sufu, and Application of the Method in Sample Discrimination. Food Chem. 2019 Mar 1;275:32-40. PubMed PMID: 30724202.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination. AU - Chen,Yan Ping, AU - Chiang,Tsz Kei, AU - Chung,Hau Yin, Y1 - 2018/09/04/ PY - 2018/04/04/received PY - 2018/08/08/revised PY - 2018/09/03/accepted PY - 2019/2/7/entrez PY - 2019/2/7/pubmed PY - 2019/4/9/medline KW - (E)-2-heptenal (PubChem CID: 5283316) KW - 1-Hexanol (PubChem CID: 8103) KW - 2-Methoxyphenol (PubChem CID: 460) KW - 2-Pentylfuran (PubChem CID: 19602) KW - 3-Hydroxy-2-butanone (PubChem CID: 179) KW - 3-Methylbutanoic acid (PubChem CID: 10430) KW - Acetic acid (PubChem CID: 176) KW - Aroma impact components KW - Benzeneacetaldehyde (PubChem CID: 998) KW - Ethyl (Z)-9-octadecenoate (ethyl elaidate) (PubChem CID: 5364430) KW - Ethyl (Z,Z)-9,12-octadecadienoate (ethyl linoleate) (PubChem CID: 5282184) KW - Ethyl dodecanoate (ethyl laurate) (PubChem CID: 7800) KW - HS-SPME KW - Hexanal (PubChem CID: 6184) KW - Methional (PubChem CID: 18635) KW - Phenol (PubChem CID: 996) KW - Sample discrimination KW - Sufu (fermented soybean curd) SP - 32 EP - 40 JF - Food chemistry JO - Food Chem VL - 275 N2 - A rapid headspace solid-phase microextraction method was optimized to detect volatile components in three commercial plain sufu samples. The method was then used to qualify 14 aroma impact components that contribute significantly to the volatile profile in 12 commercial samples produced at three locations and laboratory-scale fermented samples aged for 3, 15, 30, and 90 days. Principal component analysis (PCA) was subsequently used to group the samples. The optimized method identified 148 volatile compounds in three commercial samples, and the concentrations of 14 aroma impact compounds varied significantly among commercial and laboratory samples. PCA confirmed that these samples could be discriminated according to their production location and aging time, thereby rendering this method a simple strategy for sample discrimination. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30724202/Optimization_of_a_headspace_solid_phase_micro_extraction_method_to_quantify_volatile_compounds_in_plain_sufu_and_application_of_the_method_in_sample_discrimination_ DB - PRIME DP - Unbound Medicine ER -
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