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Comparison of SDE and SPME for the analysis of volatile compounds in butters

  • Yang Li
  • Yunna Wang
  • Dongdong Yuan
  • Yan Li
  • Liebing ZhangEmail author
Article
  • 2 Downloads

Abstract

The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation–extraction (SDE) and solid-phase microextraction (SPME), in evaluating key aroma compounds in butters. Volatile compounds’ contributions to butter flavors were evaluated employing both odor active values (OAVs) and gas chromatography olfactometry (GC-O). The results showed that the species of volatile compounds detected by the two techniques were almost the same, whereas their volatile profiles were obviously different. Using SDE method, methyl ketones took up the largest proportion of the volatile compounds, followed by fatty acids. Using SPME method, the most abundant compounds were the fatty acids, followed by lactones. More methyl ketones were detected in the SDE extract owing to lipid degradation as a consequence of the high temperature during extraction. Lactones were considered to be the key aroma compounds, especially δ-decalactone, which was identified by both OAVs and GC-O.

Keywords

Simultaneous distillation extraction Solid-phase microextraction Butter Volatile organic compound Key aroma compound 

Notes

Acknowledgements

This work was supported by the earmarked fund for China Agriculture Research System (CARS-36; Beijing, China), the National Natural Science Foundation of China (Grant No. 31471689) and Beijing Postdoctoral Research Foundation (2018-ZZ-010).

Compliance with ethical standards

Conflict of interest

No conflict of interest exits in the submission of this manuscript, and the manuscript is approved by all authors for publication.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Yang Li
    • 1
  • Yunna Wang
    • 1
  • Dongdong Yuan
    • 2
  • Yan Li
    • 3
  • Liebing Zhang
    • 1
    Email author
  1. 1.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
  2. 2.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and SafetyBeijing Technology and Business University (BTBU)BeijingChina
  3. 3.Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina

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