Abstract
A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt–fermented sand lance sauce, and compared it to the standard headspace–SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both analytical methods and was selected for further optimization of the extraction. The major volatile compounds extracted using both methods were 3-methyl butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-methyl butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alcohol, aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alcohol could only be detected using SPME-Arrow due to its larger sorbent volume. Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.
Highlights
Fish sauce is widely consumed in Southeast Asian nations and is a traditional Korean fermented product
The aim of this study was to optimize the analytical conditions for both solid phase microextraction (SPME) and SPME-Arrow and compare their suitability in identifying volatile compounds in sand lance fish sauce
The extraction efficiency and identification of major compounds depending on the different sorbents used for SPME and SPME-Arrow analysis were compared based on percentages of the normalized peak area
Summary
Fish sauce is widely consumed in Southeast Asian nations and is a traditional Korean fermented product. It is manufactured using various salt–fermented fish species including anchovy, sand lance, sardine, hairtail, tuna, and shrimp [1]. The resulting product has a distinctive odor and flavor, which develops progressively as the fermentation progresses. The unique taste and aroma of sand lance sauce is largely due to the abundant amino acids present in the fish protein during fermentation [3]. Several studies have been conducted on the flavors and volatile compounds present in fish sauces [6,7,8,9]. Little information exists in relation to the aromatic volatile compounds in sand lance sauce
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