PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques
Version 1
: Received: 28 July 2018 / Approved: 30 July 2018 / Online: 30 July 2018 (06:25:04 CEST)
How to cite:
Janta, P.; Kulsing, C.; Nhujak, T. Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques. Preprints2018, 2018070562. https://doi.org/10.20944/preprints201807.0562.v1.
Janta, P.; Kulsing, C.; Nhujak, T. Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques. Preprints 2018, 2018070562. https://doi.org/10.20944/preprints201807.0562.v1.
Cite as:
Janta, P.; Kulsing, C.; Nhujak, T. Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques. Preprints2018, 2018070562. https://doi.org/10.20944/preprints201807.0562.v1.
Janta, P.; Kulsing, C.; Nhujak, T. Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques. Preprints 2018, 2018070562. https://doi.org/10.20944/preprints201807.0562.v1.
Abstract
Gas chromatography-olfactometry/mass spectrometry coupled with headspace-solid phase microextraction (HS-SPME/GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients. Using HS-SPME with a 50/30 µm DVB/CAR/PDMS fiber and an extraction temperature of 40 °C for 50 min along with an HP-5MS capillary column, 101 peaks in the HS-SPME/GC-MS chromatogram of Tom Yum soup were detected, and 96 compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds in Tom Yum soup were found after the cooking process. Furthermore, odor descriptions of the eighteen aroma compounds in Tom Yum soup, along with the odor ingredient sources, were also obtained.
Keywords
GC-MS; SPME; Tom Yum soup; volatile compounds; extra volatile compounds; aroma compounds; sniffing analysis
Subject
CHEMISTRY, Analytical Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
