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

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

Abstract 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...

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Bibliographic Details
Main Authors: Nho-Eul Song, Jun-Young Lee, Yun-Yeol Lee, Jong-Dae Park, Hae Won Jang
Format: Article
Language:English
Published: SpringerOpen 2019-03-01
Series:Applied Biological Chemistry
Subjects:
Fish sauce
Gas chromatography-mass spectrometry
Sand lance
Solid-phase microextraction
Solid-phase microextraction-Arrow
Volatile compounds
Online Access:http://link.springer.com/article/10.1186/s13765-019-0424-6

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http://link.springer.com/article/10.1186/s13765-019-0424-6

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