Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake. (30th March 2023)

• Record Type: Journal Article
• Authors: Sasaki, Tetsuya; Ochiai, Nobuo; Yamazaki, Yuya; Sasamoto, Kikuo
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: AEDA Aroma extract dilution analysis -- FD Flavor dilution -- GC Gas chromatography -- LVI Large volume injection -- RI Retention index -- SAFE Solvent-assisted flavor evaporator -- SBSE Stir bar sorptive extraction -- SIM Selected ion monitoring -- TDU Thermal desorption unit; Solvent-assisted stir bar sorptive extraction (SA-SBSE) -- Gas chromatography–mass spectrometry (GC–MS) -- Gas chromatography–olfactometry (GC–O), Aroma -- Polar compound -- Yamahai-brewed sake; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134640
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Aroma compounds of Yamahai -brewed sake, made by natural lactic acid fermentation, were analyzed. A combination of SA-SBSE and GC-O/MS is effective to analyze polar aroma compounds in sake. Polar compounds were more abundant in Yamahai -brewed sake than in Sokujo-brewed sake. γ-6-( Z )-dodecenolactone, newly identified in sake, was more abundant in Yamahai -brewed sake. Abstract: Yamahai -brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex and rich flavor compared with Sokujo -brewed sake, brewed with a general method using pure lactic acid. This study aimed to characterize the aroma compounds in Yamahai -brewed sake using solvent-assisted stir bar sorptive extraction (SA-SBSE) with gas chromatography–olfactometry/mass spectrometry (GC-O/MS) and to confirm the enhanced sensitivity of GC-O/MS with SA-SBSE compared with SBSE alone. SA-SBSE with GC-O/MS increased the number of detected odor-active compounds and improved the FD factor sensitivity of Yamahai -brewed sake. SA-SBSE-GC–MS analysis of three pairs of Yamahai -brewed and Sokujo -brewed sake showed higher polar aroma compound content in Yamahai -brewed sake with a low rice polishing ratio. Quantification of 11 characteristic aroma compounds with a wide range of log K ow values revealed that several compounds, including ethyl mandelate, ethyl 2-hydroxy-4-methylvalerate, and the newly identified γ-6-( Z )-dodecenolactone, were more abundant in Yamahai -brewed sake.