Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10154403 | Food Chemistry | 2019 | 58 Pages |
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 90â¯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.
Keywords
2,4,6-trimethylpyridineDVB/CAR/PDMSdivinylbenzene/carboxen/polydimethylsiloxane2-Pentylfuran (PubChem CID: 19602)1-hexanol (PubChem CID: 8103)headspace solid-phase micro-extractionPDMS/DVBRPASDEHexanal (PubChem CID: 6184)TMPCAR/PDMSSFEHS-SPMEcarboxen/polydimethylsiloxaneGC–MSPCASupercritical fluid extractionAcetic acid (PubChem CID: 176)standard deviationPrincipal component analysisanalysis of varianceANOVArelative peak arearetention indexgas chromatography–mass spectrometryPhenol (PubChem CID: 996)principal componentPolyacrylatepolydimethylsiloxane/divinylbenzene
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yan Ping Chen, Tsz Kei Chiang, Hau Yin Chung,