Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima

doi:10.7506/spkx1002-6630-201816038

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (16): 265-272.doi: 10.7506/spkx1002-6630-201816038

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Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima

YANG Ping, YOU Mengchen, LIU Shaomin, ZHENG Yingying, SONG Huanlu*

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives,?Beijing Technology and Business University, Beijing 100048, China)

Received:2018-08-22 Revised:2018-08-22 Online:2018-08-25 Published:2018-08-17

Abstract

Abstract: Three headspace extraction methods including purge & trap (P&T), solid-phase micro-extraction (SPME) and dynamic headspace extraction (DHS) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were utilized to analyze the volatile compounds in three kinds of sachima. A total of 45 and 38 compounds were identified by SPME and DHS, respectively, mainly including alcohols, aldehydes, ketones, esters and heterocyclic compounds. Meanwhile, due to their high concentration and lower threshold, aldehydes and heterocyclic compounds greatly contributed to the overall aroma profile of sachima. Furthermore, 17 aroma-active compounds were detected in sachima, responsible for green, coca, malty, grass, citrus, bread, mushroom, cheesy, green bean, popcorn, peanut, roasted nut, and peanut butter aroma, respectively. Sensory evaluation revealed that the aroma profile of sachima consisted of roasted, malty, fattay, green, sweet, burned, and egg aroma, consistent with the aroma characteristics of 17 odor-active compounds. Statistical comparison of three kinds of sachima with partial least squares (PLS) analysis showed that classic and whole-egg sachima contained less aroma compounds and pyrazines but more aldehydes than premium sachima.

Key words: sachima, aroma-active compounds, solid-phase micro-extraction (SPME), dynamic headspace extraction (DHS), gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

CLC Number:

TS207.3

YANG Ping, YOU Mengchen, LIU Shaomin, ZHENG Yingying, SONG Huanlu. Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima[J]. FOOD SCIENCE, 2018, 39(16): 265-272.

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Comparison of Three Headspace Extraction Methods for Identification of Aroma-Active Compounds in Sachima

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