Publication: Comparison of determination method for volatile compounds in Thai soy sauce
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Issued Date
2003-01-01
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ISSN
03088146
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2-s2.0-0141514385
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Chemistry. Vol.83, No.4 (2003), 619-629
Suggested Citation
Pitipong Wanakhachornkrai, Sittiwat Lertsiri Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry. Vol.83, No.4 (2003), 619-629. doi:10.1016/S0308-8146(03)00256-5 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/20654
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Title
Comparison of determination method for volatile compounds in Thai soy sauce
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Abstract
Dynamic headspace (DHS) sampling, direct solvent extraction (DSE) and vacuum simultaneous steam distillation-solvent extraction (V-SDE) were used for sample preparation in volatile compound analysis in Thai soy sauce. The extracts obtained from two brands were then analyzed by gas chromatography-mass spectrometry (GC-MS). A comparative study of volatile compounds obtained from these preparation techniques was performed. Some similarities were observed among different characteristic volatile profiles obtained from each preparation technique. Highly volatile compounds were detected only by DHS whereas DSE and V-SDE gave a wide spectrum of chemical classes of compounds detected. Moreover, differences of volatile compounds detected from both soy sauces were noted. This might be due to the differences of production process employed and strains of microorganism used. © 2003 Elsevier Ltd. All rights reserved.