Determination of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction--Gas Chromatography--Mass Spectrometry--Olfactometry Detection
作者:R. T. Marsili、N. Miller
DOI:10.1093/chromsci/38.7.307
日期:2000.7.1
Purge-and-trap, solid-phase extraction, and solid-phase microextraction-gas chromatography-mass spectrometry (SPME—GC—MS) sample preparation techniques for the analysis of odor impact chemicals in fermented cucumber brine are compared. SPME—GC—MS is coupled with detection frequency olfactometry experiments to determine key impact odor compounds in the brine. The most potent odorants that define the typical characteristic brine aroma are trans-4-hexenoic acid and cis-4-hexerioic acid. Confirmation of key impact odorants in brine is confirmed by recombination experiments.
比较了用于分析发酵黄瓜盐水中影响气味的化学物质的净化捕集、固相萃取和固相微萃取-气相色谱-质谱(SPME-GC-MS)样品制备技术。SPME-GC-MS 与检测频率嗅觉测定实验相结合,可确定盐水中主要的影响气味化合物。确定盐水典型特征香气的最有效气味物质是反式-4-己烯酸和顺式-4-己二酸。通过重组实验确认了盐水中的主要影响气味化合物。