English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt–fermented sand lance sauce, and compared it to the standard headspace–SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both analytical methods and was selected for further optimization of the extraction. The major volatile compounds extracted using both methods were 3-methyl butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-methyl butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alcohol, aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alcohol could only be detected using SPME-Arrow due to its larger sorbent volume. Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce