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Iijima Y, Miwa A, Shimada K, Horita S, Kamiko Y, Ito Y, Sasamoto K, Nakahara T, Koizumi T, Ochiai N. Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction. J Biosci Bioeng 2024; 137:372-380. [PMID: 38368121 DOI: 10.1016/j.jbiosc.2024.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/07/2024] [Accepted: 01/18/2024] [Indexed: 02/19/2024]
Abstract
Fermented seasonings have pleasant flavors that stimulate our appetite. Their flavoring properties change depending on factors such as their materials and fermented conditions. Therefore, a comparative analysis of their flavor is important when evaluating their quality. However, seasonings contain high levels of various matrices such as sugars, proteins, lipids, and ethanol, making it difficult to extract aroma compounds efficiently from them. In this study, we verified a high-efficient and high-throughput volatile flavor analysis of fermented seasonings by solvent-assisted stir bar solid extraction (SA-SBSE) with reverse extraction. We applied SA-SBSE to Japanese fermented seasonings, soy sauce, miso (fermented beans), and mirin (sweet rice wine) and compared their profiles with those from other common extraction methods, headspace gas-solid-phase microextraction (HS-SPME), liquid extraction with solvent-assisted flavor evaporation (LE-SAFE), and conventional SBSE (C-SBSE). The aroma properties and profiles of extracts from SA-SBSE were close to those of the original sample, being similar to that of LE-SAFE. In addition, potent aroma compounds in each sample were extracted by SA-SBSE and LE-SAFE, which were far superior to those by C-SBSE. For quantification, SA-SBSE extracts showed a good standard curve by the standard addition method. We could quantify maltol, one of the most common potent aroma compounds in all samples, for various commercial samples by such high-throughput analysis.
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Affiliation(s)
- Yoko Iijima
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan; Department of Nutrition and Life Science, Kanagawa Institute of Technology, 1030 Shimo-ogino, Atsugi, Kanagawa 243-0292, Japan.
| | - Azusa Miwa
- Department of Nutrition and Life Science, Kanagawa Institute of Technology, 1030 Shimo-ogino, Atsugi, Kanagawa 243-0292, Japan
| | - Kaito Shimada
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Shunsuke Horita
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Yuho Kamiko
- Department of Applied Chemistry, Kogakuin University, 2665-1 Nakano-machi, Hachioji, Tokyo 192-0015, Japan
| | - Yusuke Ito
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Kikuo Sasamoto
- GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
| | - Takeharu Nakahara
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Taichi Koizumi
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan
| | - Nobuo Ochiai
- GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan
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