Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

被引：52

作者：

Liu, Ye ^{[1
]}

He, Congcong ^{[1
]}

Song, HuanLu ^{[1
]}

机构：

[1] BTBU, Sch Food & Chem Engn, Beijing Engn & Technol Res Ctr Food Addit, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China

来源：

FOOD ANALYTICAL METHODS | 2018年 / 11卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Watermelon juice; Flavor compounds; Solid-phase microextraction (SPME); Solvent-assisted flavor evaporation (SAFE); AROMA-ACTIVE COMPOUNDS; FRESH-CUT WATERMELON; SIMULTANEOUS DISTILLATION-EXTRACTION; VOLATILE COMPOUNDS; LIPID OXIDATION; GC-O; IDENTIFICATION; QUALITY; COMPONENTS; TEA;

D O I：

10.1007/s12161-018-1153-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to compare the extraction efficiency of headspace and solvent extraction methods on watermelon juice flavor. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) techniques were employed to extract the volatiles from watermelon juice. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) equipped with DB-5 and DB-Wax capillary columns. Forty-seven compounds were identified by SPME (30) and SAFE (28). These compounds included 7 aldehydes, 10 olefinic aldehydes, 14 alcohols, 7 sulfur compounds, 5 ketones, and 4 miscellaneous compounds. SPME extracted the saturated aldehydes, olefinic aldehydes, alcohols, and ketones effectively, whereas SAFE exerted better efficiency to extract sulfur compounds. (Z,Z)-3,6-Nonadienal, (Z)-6-nonen-1-ol, (E)-2-hexenal, (E)-2-nonenal, hexanal, nonanal, (Z)-3-nonen-1-ol, and (E)-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). Also, the aroma compounds can be extracted comprehensively by the combination of both SPME and SAFE techniques.

引用

页码：1677 / 1689

页数：13