Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Cui Chun, Su Guowan, Lin Lianzhu, Zhao Mouming
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Food Chem. 2015 Nov 15;187:44-52. doi: 10.1016/j.foodchem.2015.03.138. Epub 2015 Apr 3.
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector split ratio, were compared for the analysis of volatiles by using HS-SPME-AEDA. Results showed that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln (normalised flavour dilution factors). Thereafter this dilution method was applied in the analysis of aroma-active compounds in Japanese soy sauce and 36 key odorants were found in this study. The most intense aroma-active components in Japanese soy sauce were: ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-(methylthio)propanal, 1-octen-3-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, 2-phenylethanol, and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone.
香气提取物稀释分析（AEDA）广泛用于气相色谱 - 嗅觉测量法（GC - O）中香气活性化合物的筛选。在本研究中，比较了三种香气稀释方法：（I）使用不同的测试样品体积，（II）稀释样品，以及（III）调整气相色谱进样器分流比，用于顶空固相微萃取 - AEDA（HS - SPME - AEDA）分析挥发性成分。结果表明，基于Ln（归一化峰面积）与Ln（归一化风味稀释因子）之间的线性关系，调整气相色谱进样器分流比（III）是最理想的方法。此后，该稀释方法应用于日本酱油中香气活性化合物的分析，本研究中发现了36种关键气味物质。日本酱油中最强的香气活性成分是：2 - 甲基丙酸乙酯、2 - 甲基丁酸乙酯、3 - 甲基丁酸乙酯、4 - 甲基戊酸乙酯、3 - （甲硫基）丙醛、1 - 辛烯 - 3 - 醇、2 - 甲氧基苯酚、4 - 乙基 - 2 - 甲氧基苯酚、2 - 甲氧基 - 4 - 乙烯基苯酚、2 - 苯乙醇和4 - 羟基 - 5 - 乙基 - 2 - 甲基 - 3（2H）- 呋喃酮。
