Song, Nho-Eul published the artcileComparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce, Name: 2,3,5-Trimethylpyrazine, the main research area is fish sauce benzaldehyde food fermentation SPME GCMS Korea.
A new solid phase microextraction (SPME)-Arrow method was evaluated for the anal. 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 anal. methods and was selected for further optimization of the extraction The major volatile compounds extracted using both methods were 3-Me butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-Me butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alc., aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alc. 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.
Applied Biological Chemistry published new progress about Fish sauce. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.