Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

A novel solid‐phase microextraction Arrow was used to separate volatile organic compounds from soy sauce, and the results were verified by using gas chromatography with mass spectrometry. Solid‐phase microextraction Arrow was optimized in terms of three extraction conditions: type of fiber used (pol...

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Veröffentlicht in:	Journal of separation science 2019-09, Vol.42 (18), p.2942-2948
Hauptverfasser:	Lee, Jun‐Young, Kim, Woo Seok, Lee, Yun‐Yeol, Choi, Yun‐Sang, Choi, Hyunwook, Jang, Hae Won
Format:	Artikel
Sprache:	eng
Schlagworte:	Divinylbenzene Gas chromatography Mass spectrometry Polydimethylsiloxane Sauces Solid Phase Microextraction solid‐phase microextraction Arrow Soy Foods - analysis Soy sauce VOCs volatile extraction Volatile organic compounds Volatile Organic Compounds - analysis
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