Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction

Kim, T Hwan

doi:10.1016/s0308-8146(03)00221-8

Cited by 47 publications

(10 citation statements)

References 28 publications

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“…An alternative approach was described for HS-SPME first by Kim et al This research group did not modify the sample itself, but the split ratios in the GC inlet, in order to specifically dilute the carrier gas flow. They were successful in demonstrating the applicability of this approach for a range of split ratios of 8:1 to 128:1, which corresponded to the FD factors.…”

Section: Results and Discussionmentioning

confidence: 96%

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Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Trapp

Zajul

Ahlborn

et al. 2017

J. Agric. Food Chem.

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The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of the substrate, the submerged culture, and the mycelia were analyzed by gas chromatography-tandem mass spectrometry-olfactometry. For compound identification, aroma dilution analyses by means of headspace solid phase microextraction and stir bar sorptive extraction were performed via variation of the split vent flow rate. Among the most potent odorants formed by PSA were arylic compounds (e.g., p-anisaldehyde), unsaturated carbonyls (e.g., 1-octen-3-one, ( E)-2-octenal, ( E, E)-2,4-decadienal), and cyclic monoterpenoids (e.g., 3,9-epoxy- p-menth-1-ene, 3,6-dimethyl-3a,4,5,7a-tetrahydro-1-benzofuran-2(3 H)-one). Several compounds from the latter group were described for the first time in Pleurotus spp. After separation of the mycelia from the medium, the aroma compounds were mainly enriched in the culture supernatant. The sensory analysis of the mycelium correlated well with the instrumental results.

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Section: Results and Discussionmentioning

confidence: 96%

“…Aroma dilution analyses with HS-SPME and SBSE were performed by varying the split ratios in the GC inlet. , On the basis of the definition of the split ratio (SR) used by Kim et al, the split vent flow rate V̇ split vent was adjusted according to where V̇ column is the column flow rate and SR is the split ratio.…”

Section: Methodsmentioning

confidence: 99%

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Trapp

Zajul

Ahlborn

et al. 2017

J. Agric. Food Chem.

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“…When working with the extracts obtained by LLE, the aroma extracts were diluted stepwise with dichloromethane in a 1:1 ratio. When working with extracts obtained by HS-SPME, the sample was diluted by increasing the GC inlet split ratio from 5:1 to 10:1, 25:1, 75:1, 150:1, 300:1, and 600:1 (when the split ratio was 600:1 and the carrier rate was 1.6 mL/min) . Each diluted sample was analyzed consecutively twice by each panelist.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

Wang

Fan

Yan

et al. 2020

J. Agric. Food Chem.

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A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chemical analysis and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid–liquid extraction. AEDA, quantitative analysis, and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, methyl 2-methyl-3-furyl disulfide, dimethyl trisulfide, 2-furfurylthiol, methanethiol, dimethyl disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.

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“…Therefore, the usual AEDA cannot be applied. In this study, the original aroma concentrate extracted by SPME was step-wisely diluted by three methods [18][19][20] : The FD factor is expressed as the maximum dilution factor: 1 to 6.…”

Section: Spme-aedamentioning

confidence: 99%

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

Lin

Liu

et al. 2019

International Journal of Food Properties

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The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs) and aroma extract dilution analysis (AEDA) using three different methods. The 21 odor active areas were detected with flavor dilution (FD) factor ranging from 2 to 16, with 3-(methylthio) propionaldehyde, 2, 5-dimethyl pyrazine, 4-ethyl-2-methoxyphenol, and 2-ethylphenol yielding the highest FD factors. These odorants were then quantitated by application of external standard under selected ion monitoring (SIM) mode of MS, and their OAVs were calculated based on the odor thresholds. The highest OAV was obtained for 3-methylbutanal (malty, 614.89), followed by phenylacetaldehyde (honey-like, sweet, 94.34), four compounds obtained OAVs ≥10, and other eight compounds obtained OAVs between 1 and 10. All of them likely contributed to the aroma of PXDB. A reconstitution model containing 14 odorants (OAVs ≥1& FD>5) was able to mimic the aroma style of the original PXDB. In addition, the application of omission test was used to investigate the effects of the key odor compounds on the whole odor profile of PXDB, and 11 odorants detected were significantly different among the samples.

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Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid phase microextraction

Cited by 47 publications

References 28 publications

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

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