MonoTrap RGC18 TD and HandyTD TD265 were used for simple screening and analysis of volatile components in soy sauce, two different collection methods were compared.
MonoTrap RGC18 TD is used to collect volatile compounds on a trapping agent, HandyTD TD265 is then used to introduce those compounds into a GC by thermal desorption. The two collection methods studied here used headspace gas sampling and dip shaking. Headspace method - volatile components were collected in a 60 ℃ oven by placing the MonoTrap in the headspace of the container so that it does not come into contact with soy sauce. Dip shaking method -volatile components were collected by shaking with a constant temperature shaker at 60°C with the MonoTrap in soy sauce.
The two collection methods were used to detect many of the important flavor components of soy sauce.
The dip shaking method improved the sensitivity for almost all components compared with headspace gas sampling. In addition, high-boiling components such as ethyl vanillate, which were not detected by headspace gas sampling, were detected by the dip shaking method.