Each sample (5 g) was chopped and put into a headspace vial with a 20 mL capacity and then placed in a robotic arm TriPlus RSH (CTC Analytics, Basel, Switzerland) autosampler incubation chamber and heated at 40 °C for 10 min for volatile compound enrichment. The extraction was performed using a headspace solid-phase microextraction (HS-SPME) extraction needle (50/30 μm
DVB/CAR/PDMS Supelco, MA, USA) for 20 min. Using the GC-Orbitrap-MS system (
Q Exactive GC, Thermo Fisher, MA, USA), the volatile chemicals were examined on a TG-5 column (0.25 × 0.25 × 0.32, 30 m, Fisher Scientific, MA, USA).
The GC-MS started out at 40 °C for 2 min and was then raised to 250 °C at a rate of 8 °C/min and held for 2 min, for a total running cycle of 32 min. The MS was run in positive electron impact ionization EI+ mode with a solvent delay for the first 0.5 min, scanning from ion mass fragments 35–475
m/z, an interscan delay of 0.1 s, and a resolution of 60,000 at FWHM (Full Width at Half Maximum). The carrier gas was helium of 99.996% purity (Shandong, China). The velocity of the helium gas was set at 1.2 mL/min.
For the retention times and retention index of volatile flavor compounds, we relied on computer matching with the reference of the MS library of NIST 14.0 (mass-spectral similarity match ≥ 80). By computing the percentages of GC peak regions, the compounds were given a numerical value.
Xu D., Liu Y., Li X., Wang F., Huang Y, & Ma X. (2023). Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product. Foods, 12(9), 1768.