Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and...

Area of Science:

• Food Science
• Analytical Chemistry
• Sensory Science

Background:

• Sufu's complex volatile profile influences its unique aroma and quality.
• Understanding sufu's volatile composition is crucial for quality control and product development.

Purpose of the Study:

• To develop and optimize a rapid headspace solid-phase microextraction (SPME) method for sufu volatile analysis.
• To identify and quantify key aroma impact compounds in commercial and laboratory-produced sufu.
• To assess the method's utility in discriminating sufu samples based on origin and aging.

Main Methods:

• Optimization of a headspace solid-phase microextraction (SPME) technique.
• Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification.
• Principal component analysis (PCA) for sample discrimination.

Main Results:

• The optimized headspace SPME method successfully detected volatile components in sufu.
• 148 volatile compounds were identified in commercial sufu samples.
• Significant variations in 14 key aroma impact compounds were observed across samples.
• PCA effectively discriminated sufu samples by production location and aging duration (3, 15, 30, 90 days).

Conclusions:

• The developed headspace SPME method is a simple and effective strategy for sufu volatile analysis.
• The method allows for the discrimination of sufu based on production origin and aging.
• This approach aids in understanding and controlling sufu's volatile profile for quality assurance.