| Title: | Comparison of SDE and SPME for the analysis of volatile compounds in butters |
| Author(s): | Li Y; Wang Y; Yuan D; Li Y; Zhang L; |
| Address: | "1College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian District, Beijing, 100083 China. GRID: grid.22935.3f. ISNI: 0000 0004 0530 8290 2Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), Beijing, 100048 China. GRID: grid.411615.6. ISNI: 0000 0000 9938 1755 3Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China. GRID: grid.411615.6. ISNI: 0000 0000 9938 1755" |
| DOI: | 10.1007/s10068-019-00647-z |
| ISSN/ISBN: | 2092-6456 (Electronic) 1226-7708 (Print) 1226-7708 (Linking) |
| Abstract: | "The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation-extraction (SDE) and solid-phase microextraction (SPME), in evaluating key aroma compounds in butters. Volatile compounds' contributions to butter flavors were evaluated employing both odor active values (OAVs) and gas chromatography olfactometry (GC-O). The results showed that the species of volatile compounds detected by the two techniques were almost the same, whereas their volatile profiles were obviously different. Using SDE method, methyl ketones took up the largest proportion of the volatile compounds, followed by fatty acids. Using SPME method, the most abundant compounds were the fatty acids, followed by lactones. More methyl ketones were detected in the SDE extract owing to lipid degradation as a consequence of the high temperature during extraction. Lactones were considered to be the key aroma compounds, especially delta-decalactone, which was identified by both OAVs and GC-O" |
| Keywords: | Butter Key aroma compound Simultaneous distillation extraction Solid-phase microextraction Volatile organic compound; |
| Notes: | "PubMed-not-MEDLINELi, Yang Wang, Yunna Yuan, Dongdong Li, Yan Zhang, Liebing eng Korea (South) 2020/01/25 Food Sci Biotechnol. 2019 Aug 8; 29(1):55-62. doi: 10.1007/s10068-019-00647-z. eCollection 2020 Jan" |
