Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about the chemical composition of the volatile fractions in 12 brands of Chinese soy sauces produced by high-salt-diluted state fermentation (HSDSF) and to compare them, a headspace solid microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was proposed and developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre was used for extraction of volatiles. The adsorption time and temperature of the SPME fibre were optimized separately for various aroma compounds in the soy sauce (50°C and 40 min for alcohols and esters; 40°C and 50 min for ketones, aldehydes and pyrazines; 60°C and 50 min for acids, phenols and furans). From the study, a total of 80 compounds were identified in the 12 samples, of which 34 volatiles were in common. Alcohols and acids were the main volatiles present in the soy sauces. Dominant volatile alcohols were ethanol, 2/3-methyl butanol and β-phenylethyl alcohol; and important acids were acetic acid, butanoic acid, and 3-methylbutanoic acid. Miscellaneous, esters, furans and phenols also made large contributions to the total volatiles of the soy sauces. According to the scatter point plot obtained from principal component analysis, the 12 soy sauces could be classified into four groups.

Section: Resultsmentioning

confidence: 99%

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

Sun

Jiang²,

Zhao

2010

“…SPME is a solventfree extraction technique and has been used to extract a wide range of volatile and semi-volatile aroma compounds in solid food samples such as mushroom 11 , beef 20 , breakfast cereal 15 , olive oil 16 and alcoholic beverages 7,29,31 . The volatiles were analyzed and the concentration changes in the volatile compounds during fermentation and storage were documented.…”

Section: Aspergillus Oryzae Emericella Nidulans Clavispora Lusitanimentioning

confidence: 99%

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

Fan

2009

In order to understand the optimum time of using wheat Qu for Chinese rice wine brewing on the basis of the contents of volatile compounds, changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage were studied by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrum (GC-MS). It was shown that the concentrations of most groups of volatiles, including alcohols, aldehydes, aromatic compounds, phenols, sulphides, furans, and nitrogen-containing compounds, increased progressively from the first day to the fourth day of fermentation, and then decreased gradually. A minority group of volatile compounds such as acids and ketones peaked after one day of fermentation, esters increased slowly from the first day to the eighth day of fermentation. Lactones and esters rose slowly from the first day to the fifteenth day of fermentation respectively, and decreased afterwards, whereas the evolution of terpenes was somewhat erratic. These results suggested that changes in the concentrations of most groups of volatile compounds during fermentation and storage were uniform. This made it possible to determine the optimum level of fermentation and storage for Chinese rice wine wheat Qu on the basis of the contents of volatile compounds.

“…The analysis method described by Wang et al 33 was used for the determination of alcohols, esters and acids. The extraction procedure of the cider was as follows.…”

Section: Chemicalsmentioning

confidence: 99%

“…The quantitation method was described by Wang et al 33 The standard curves for analytes were built up by plotting the response ratio of analytes to 2-octanol (IS) against the concentration ratio. Each cider analyzed (10 mL) was placed into a 15 mL vial with Teflon-faced silicone septa, and was spiked with 2-octanol solution to give a final concentration of 0.02 mg/L.…”

Section: Chemicalsmentioning

confidence: 99%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)-solid phase microextraction (SPME) and gas chromatography (GC)-mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.