Marsili R T, Miller N
Dean Foods Technical Center, Rockford, IL 61125, USA.
J Chromatogr Sci. 2000 Jul;38(7):307-14. doi: 10.1093/chromsci/38.7.307.
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-hexenoic acid. Confirmation of key impact odorants in brine is confirmed by recombination experiments.
比较了吹扫捕集、固相萃取和固相微萃取-气相色谱-质谱联用（SPME-GC-MS）等用于分析发酵黄瓜卤水中气味影响化学物质的样品制备技术。SPME-GC-MS与检测频率嗅觉测定实验相结合，以确定卤水中的关键影响气味化合物。定义典型卤水香气的最有效气味物质是反式-4-己烯酸和顺式-4-己烯酸。通过重组实验证实了卤水中关键影响气味物质。
