Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
38, Number 7, July 2000, pp. 307-314
Determination
of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction–Gas
Chromatography–Mass Spectrometry–Olfactometry DetectionR.T.
Marsili and N. Miller
Dean Foods Technical Center, P.O. Box 7005, Rockford, IL 61125
Purge-and-trap,
solid-phase extraction, and solid-phase microextraction–gas chromatography–mass
spectrometry (SPME–GC–MS) sample preparation techniques for the analysis
of odor impact chemicals in fermented cucumber brine are compared. SPME–GC–MS
is coupled with detection frequency olfactometry experiments to determine key
impact odor compounds in the brine. The most potent odorants that define the
typical characteristic brine aroma are trans-4-hexenoic acid and cis-4-hexenoic
acid. Confirmation of key impact odorants in brine is confirmed by recombination
experiments.
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