Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry
The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/239016 |
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| author | Jingke Liu Wei Zhao Shaohui Li Aixia Zhang Yuzong Zhang Songyan Liu |
| author_facet | Jingke Liu Wei Zhao Shaohui Li Aixia Zhang Yuzong Zhang Songyan Liu |
| author_sort | Jingke Liu |
| collection | DOAJ |
| description | The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound. |
| format | Article |
| id | doaj-art-abf0535ec37f4baea6240ea080bcfe9e |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-abf0535ec37f4baea6240ea080bcfe9e2025-02-03T05:44:01ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/239016239016Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass SpectrometryJingke Liu0Wei Zhao1Shaohui Li2Aixia Zhang3Yuzong Zhang4Songyan Liu5Institute Millet Crops of Hebei, Academy of Agriculture and Forestry, No. 162, Hengshan Street, Shijiazhuang, Hebei 050035, ChinaInstitute Millet Crops of Hebei, Academy of Agriculture and Forestry, No. 162, Hengshan Street, Shijiazhuang, Hebei 050035, ChinaInstitute Millet Crops of Hebei, Academy of Agriculture and Forestry, No. 162, Hengshan Street, Shijiazhuang, Hebei 050035, ChinaInstitute Millet Crops of Hebei, Academy of Agriculture and Forestry, No. 162, Hengshan Street, Shijiazhuang, Hebei 050035, ChinaInstitute Millet Crops of Hebei, Academy of Agriculture and Forestry, No. 162, Hengshan Street, Shijiazhuang, Hebei 050035, ChinaShijiazhuang Livestock Products Quality Inspection & Supervision Center, No. 3, Yixi Street, Shijiazhuang, Hebei 050041, ChinaThe volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound.http://dx.doi.org/10.1155/2015/239016 |
| spellingShingle | Jingke Liu Wei Zhao Shaohui Li Aixia Zhang Yuzong Zhang Songyan Liu Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Journal of Chemistry |
| title | Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
| title_full | Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
| title_fullStr | Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
| title_short | Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
| title_sort | determination of volatile compounds in foxtail millet sake using headspace solid phase microextraction and gas chromatography mass spectrometry |
| url | http://dx.doi.org/10.1155/2015/239016 |
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