Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts

Table 1

Operating conditions for detection of the aroma and umami taste components.

Parameter	Condition
(a) Aroma compounds (GC/MS-SPME)
Instrument	Agilent 7890 GC and Agilent 5975C TAD series GC/MSD system
	Agilent GC sampler 80 G6501 B CTC PAL gas autosampler
SPME condition	Preconditioning 50°C, 10 min, 500 rpm
	Incubation 50°C, 30 min
	Sample extraction 250°C, 1 min
Column	Column: DB-WAX 60 m × 0.25 mm × 0.25 μm
Oven temp.	40°C (5 min) > 1 °C/min >60°C (5 min) > 10 °C/min >120°C (10 min)
MS interface temp.	250°C
MS mode	Scan, 22 to 500 m/z
(b) Amino acid (HPLC-UVD).
Instrument	Agilent 1290 high-performance liquid chromatography-ultraviolet detector (HPLC-UVD)
Mobile phase	Solvent a = 40 mM sodium dihydrogen phosphate (NaH2PO4), pH 7.8 buffer.
	Solvent B = acetonitrile (ACN) : Methanol (MeOH) : Water (45 : 45 : 10)
	※ gradient
	Time (min)	%A	%B
	0	100	0
	1	100	0
	9.8	43	57
	10	0	100
	12	0	100
	12.5	100	0
	14	100	0
Flow rate	0.25 mL/min
Injection volume	1 μL
Column	Agilent Zorbax Eclipse AAA (4.6 m × 75 mm x 3.5 μm)
Column temperature	40°C
Detector wavelength	338 nm
Run time	14 min
(c) Nucleotides (HPLC-UVD)
Instrument	Agilent 1290 high-performance liquid chromatography-ultraviolet detector (HPLC-UVD)
Mobile phase	Solvent a = potassium dihydrogen phosphate (KH2PO4) 10 mM in water (pH 5.6 adjusted with 5 N potassium hydroxide (KOH) solution)
	Solvent B = methanol 100%
	※ gradient
	Time (min)	%A	%B
	0	100	0
	12.5	90	10
	15	80	20
	17.5	100	0
	20	100	0
Flow rate	0.6 mL/min
Injection volume	10 μL
Column	Waters SunFire C18 (4.6 mm × 250 mm x 5.0 μm)
Column temperature	40°C
Detector wavelength	254 nm
Run time	20 min

GC/MS: gas chromatography-mass spectrometry; SPME: solid-phase microextraction, HPLC-UVD: high-performance liquid chromatography-ultraviolet detector, HPLC-UVD: high-performance liquid chromatography-ultraviolet detector.