Development of Analysis Methodology for Aroma-Active Vapor Components during Simmering

Abstract

To develop analysis methodology for aroma-active vapor components during simmering, a model apparatus simulating a simmering pot was constructed and applied to soy sauce preparation in this study. Vapor aroma components during simmering were collected using excess adsorption resin connected to the model apparatus by flowing dry air. We verified the applicability of the developed system in highly-reproducible experiments for collecting vapor aroma based on cumulative air flow volumes per minute and quantitative values of major vapor components. Additionally, using an Aroma Extract Dilution Analysis (AEDA) technique, 28 key aroma compounds were identified or tentatively identified from the vapor aroma concentrate of the soy sauce preparation during heating for 11 min. Because quantitative analysis of the aroma concentrate revealed that most of the aroma-active compounds detected by AEDA were not major components of the vapor aroma, a combination of GC-MS and GC-Olfactometry analyses are essential for clarifying the aroma-active components in the vapor phase during simmering.