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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2019-03-01
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| Series: | Applied Biological Chemistry |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s13765-019-0424-6 |