title: Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
abstract: Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector split ratio, were compared for the analysis of volatiles by using HS-SPME-AEDA. Results showed that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln (normalised flavour dilution factors). Thereafter this dilution method was applied in the analysis of aroma-active compounds in Japanese soy sauce and 36 key odorants were found in this study. The most intense aroma-active components in Japanese soy sauce were: ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl 4-methylpentanoate, 3-(methylthio)propanal, 1-octen-3-ol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, 2-phenylethanol, and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Yunzi
authors.initials: Y
authors.lastname: Feng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Cai
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
authors.forename: Dongxiao
authors.initials: D
authors.lastname: Sun-Waterhouse
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Chun
authors.initials: C
authors.lastname: Cui
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Guowan
authors.initials: G
authors.lastname: Su
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Lianzhu
authors.initials: L
authors.lastname: Lin
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn.
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D000447:Aldehydes / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D005260:Female; D005663:Furans / Q000032:analysis; D006139:Guaiacol / Q000031:analogs & derivatives / Q000032:analysis; D006801:Humans; D007201:Indicator Dilution Techniques; D008297:Male; D000442:Octanols / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D010626:Phenylethyl Alcohol / Q000032:analysis; D011422:Propionates / Q000032:analysis; D052617:Solid Phase Microextraction / Q000379:methods*; D045730:Soy Foods / Q000032:analysis; D013649:Taste; D014753:Vinyl Compounds / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000447:Aldehydes; D005663:Furans; D000442:Octanols; D011422:Propionates; D014753:Vinyl Compounds; D055549:Volatile Organic Compounds; D006139:Guaiacol; C546702:ethyl 2-methylpropanoate; C005556:propionaldehyde; C526552:2-methoxy-4-vinylphenol; D010626:Phenylethyl Alcohol; C112945:4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone; C038844:1-octen-3-ol
keywords: Dilution analysis; GC–O; HS-SPME–AEDA; Split ratio