Comparison of determination method for volatile compounds in Thai soy sauce

被引：172

作者：

Wanakhachornkrai, P ^{[1
]}

Lertsiri, S ^{[1
]}

机构：

[1] Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand

来源：

FOOD CHEMISTRY | 2003年 / 83卷 / 04期

关键词：

Thai soy sauce; volatile compounds; dynamic headspace; direct solvent extraction; simultaneous steam distillation-solvent extraction;

D O I：

10.1016/S0308-8146(03)00256-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dynamic headspace (DHS) sampling, direct solvent extraction (DSE) and vacuum simultaneous steam distillation-solvent extraction (V-SDE) were used for sample preparation in volatile compound analysis in Thai soy sauce. The extracts obtained from two brands were then analyzed by gas chromatography-mass spectrometry (GC-MS). A comparative study of volatile compounds obtained from these preparation techniques was performed. Some similarities were observed among different characteristic volatile profiles obtained from each preparation technique. Highly volatile compounds were detected only by DHS whereas DSE and VSDE gave a wide spectrum of chemical classes of compounds detected. Moreover, differences of volatile compounds detected from both soy sauces were noted. This might be due to the differences of production process employed and strains of microorganism used. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：619 / 629

页数：11

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