Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Abstract

A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt-fermented sand lance sauce, and compared it to the standard headspace-SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both analytical methods and was selected for further optimization of the extraction. The major volatile compounds extracted using both methods were 3-methyl butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-methyl butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alcohol, aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alcohol could only be detected using SPME-Arrow due to its larger sorbent volume. Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

“…These headspace techniques are optimized in terms of several extraction parameters including fiber type, extraction temperature, extraction time, desorption time, salt content, pH, and the possible interactions between independent variables, which can significantly affect the extraction efficacy. [9][10][11][12][13][14][15][16] All experiments were performed in triplicate and the experimental conditions were optimized on the basis of normalized peak areas.…”

“…[32] In addition to food matrices, HS-SPME-Arrow extraction has been applied to determine volatile compounds in Korean salt-fermented fish sauce, providing better sensitivity and robustness. [11] Barreira et al [33] reported that SPME-Arrow improved the extraction efficacy of VOCs in the atmosphere with an up to 2-fold increase. The SBSE, one of microextraction technique, can also provide high sensitivity of analysis.…”

“…Recently, a novel technology that uses the SPME-Arrow device was introduced for the microextractions of larger volumes of sorbent material compared to those of traditional SPME fiber. [11] The SPME-Arrow device has been designed for improved mechanical robustness, and consists of an inner metal rod coated with a sorbent material protected by an outer metal tube, which together lead to an arrow-shaped tip. The larger volume (6-20 times that of conventional SPME) of the sorption phase used with SPME-Arrow provides improved sensitivities and extraction efficacies based on the merits of conventional SPME.…”

“…The larger volume (6-20 times that of conventional SPME) of the sorption phase used with SPME-Arrow provides improved sensitivities and extraction efficacies based on the merits of conventional SPME. [11] A considerable number of headspace-SPME-based (HS-SPME-based) studies that analyze VOCs in vinegar derived from a variety of fruits and grains have been reported in recent years. [7,12,13] However, the key VOCs in brown rice vinegars have been reported to a lesser extent.…”

Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

“…In addition, the peak area of all volatile compounds extracted from soy sauce increased by approximately 4-40 times on using SPME Arrow as compared to conventional SPME (Table 1). Since SPME Arrow contains greater amount of adsorbent to extract more efficiently than SPME, its sensitivity was superior to that of SPME [31]. This technology can be used to extract the same amounts of analytes twice as fast as SPME, and the fiber geometry and materials can be optimized to increase F I G U R E 5 Reproducibility of the tested PA SPME Arrow and PA SPME fibers for peak area: average vs. standard deviation of RSD of 21 confirmed volatile organic compounds in soy sauce robustness and fiber lifetime.…”