Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
| Autor: | Guozhong Zhao, Xiaowen Wang, Jinyu Liu, Hadiatullah Hadiatullah, Yunping Yao, Shu Li, Li-Li Ding, Shengping Jiang |
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| Rok vydání: | 2020 |
| Předmět: |
Principal Component Analysis
Phenylacetaldehyde Ethyl phenylacetate biology Soy Foods Aromaticity General Medicine biology.organism_classification Mass spectrometry Gas Chromatography-Mass Spectrometry Analytical Chemistry chemistry.chemical_compound Odor chemistry Odorants Olfactometry Food science Aroma Flavor Food Science |
| Zdroj: | Food Chemistry. 312:126054 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.126054 |
| Popis: | In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography–mass spectrometry (GC–MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component analysis and GC–olfactometry–MS (GC–O–MS), 5-methyl-2-furanmethanethiol (OAV: 284–467), 3-methylbutanal (OAV: 409–938), phenylacetaldehyde (OAV: 47.4–566), 2–phenylethanol (OAV: 7.41–14.3), phenylethyl acetate (OAV: 7.00–18.1) and ethyl phenylacetate (OAV: 12.7–21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC–TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings. |
| Databáze: | OpenAIRE |
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