Determination of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction--Gas Chromatography--Mass Spectrometry--Olfactometry Detection
Open Access
- 1 July 2000
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Chromatographic Science
- Vol. 38 (7) , 307-314
- https://doi.org/10.1093/chromsci/38.7.307
Abstract
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-hexerioic acid. Confirmation of key impact odorants in brine is confirmed by recombination experiments.Keywords
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