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KMID : 1007520040130010090
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.90 ~ p.95
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Solid Phase Microextraction-Gas Chromatography-Olfactometry of Soy Sauce Based on Sample Dilution Analysis
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Baek Hyung-Hee
Kim Hyung-Joo
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Abstract
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To develop new solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) methodology based on sample dilution analysis (SDA) in aqueous foods, such as sauce, SPME was carried out with six types of fibe. Linear relationship between GC response and sample concentration was observed at low concentrations. Successive dilution of volatile extract in SPME, such as aroma extract dilution analysis (AEDA), could be achieved by serial by serial dilution of sample. SPME extract from divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was most silmilar to original odor of soy sauce. Six odorants were detected from soy sauce by SPME-GC-O based on SDA with DVB/CAR/PDMS fiber. Methional was the most potent aroma-active compound, followed by 3-methyl butanoic acid and 2,5-dimethyl-4-hydroxy-3(2H) furanone in an order. 2-Ethyl-4-hydroxy-5-methyl-3(2H) furanone with characteristic aroma of soy sauce showed relatively high log₃SD (sample dilution). This result was in good agreement with AEDA result. SPME-GC-O based on SDA could be used for characterization of potent aroma-active compounds in aqueous foods rapidly and simply.
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KEYWORD
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