Optimization of Headspace Solid‐Phase Microextraction (HS‐SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC‐MS)

Abstract

Yeast extract was analyzed through headspace solid‐phase microextraction (HS‐SPME) in combination with (GC‐MS) for its pyrazine compounds. Four different types of SPME fibers with various polarities were selected for preoptimization. The three coated fiber 50/30 µm DVB/CAR/PDMS showed the maximum volatile extraction efficiency and was selected for further analysis. Twenty‐eight volatile compounds were tentatively identified through GC‐MS including eight pyrazines and were categorically characterized as major volatile compounds responsible for the flavor enhancing notes in YE. Response surface methodology encoded with face centered central composite design was employed to optimize the experimental design. Average peak area of selected pyrazines; methylpyrazine, 2,3‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2‐ethyl‐5‐methylpyrazine, trimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, tetramethylpyrazine, 3,5‐diethyl‐2‐methylpyrazine, and 2,3,5‐trimethyl‐6‐ethylpyrazine were optimized through RSM‐CCD to get the best conditions for HS‐SPME. The HS‐SPME variables X1 (equilibrium time), X2 (extraction time), and X3 (extraction temperature) were programed into the run sheets to opt an optimistic statistical approach. Among these, the variable X2 and X3 showed the most significant results with the response variable R and could be concluded as the most tantalize variables while practicing pyrazines extraction through HS‐SPME method. Resultantly, the optimization methodology was successfully applied for the extraction of pyrazines from yeast extract. Practical Application The selection of optimal conditions to conduct a HS‐SPME experiment can dramatically affect the sensitivity and accuracy of aroma extraction process. Optimizing the SPME conditions is the best way to identify the role of all the possible factors that can fluctuate the volatile profile of any sample. This type of statistical approach to optimize the HS‐SPME conditions for pyrazines in yeast extract was practiced for the very first time and could be considered as a prerequisite strategy to proliferate future projects related to some novel studies in terms of pyrazines flavor perception.

Reduction of sodium chloride: a review

“…Many compounds have a umami or salty taste, but umami peptides and saltiness‐enhancing peptides have been widely studied by researchers 71 . Researchers have conducted comprehensive studies on the aroma (meaty) and taste ( umami and salty) compounds of YE and provided a theoretical basis for replacing NaCl to increase the saltiness and umami 72‐77 . Likewise, mushroom peptides (Ala‐Ser‐Asn‐Met‐Ser‐Asp‐Leu, Tyr‐Tyr‐Gly‐Sel‐Asn‐Ser‐Ala and Leu‐Gln‐Pro‐Leu‐Asn‐Ala‐His) produced by high‐pressure cooking could retain and improve the umami taste to increase the saltiness 78 .…”

“…71 Researchers have conducted comprehensive studies on the aroma (meaty) and taste (umami and salty) compounds of YE and provided a theoretical basis for replacing NaCl to increase the saltiness and umami. [72][73][74][75][76][77] Likewise, mushroom peptides (Ala-Ser-Asn-Met-Ser-Asp-Leu, Tyr- Flavor enhancers Species Taste peptides mushroom peptides (Ala-Ser-Asn-Met-Ser-Asp-Leu, Tyr-Tyr-Gly-Sel-Asn-Ser-Ala, and Leu-Gln-Pro-Leu-Asn-Ala-His), 78 γ-glutamyl-valinyl-glycine, 80 L-arginyl dipeptide (Try-Ser), 81,82 Ornithyl-beta-alanine (1.3HCl), 83 beef bone-derived salty-flavor peptide (679.5109 Da and 849.38 Da), 84,85 Orn-Tau, 86 EDEGEQPRPF 87 Others oral citric acid, 33 MSG, 61 soy protein hydrolysate, 61 HVP, 66 Methyl lactate, 68 YE, 72,22 CNFs, 73,90 L-arginine, 81,82 sugar (trehalose, chitosan) 89 Tyr-Gly-Sel-Asn-Ser-Ala and Leu-Gln-Pro-Leu-Asn-Ala-His) produced by high-pressure cooking could retain and improve the umami taste to increase the saltiness. 78 There are 52 kinds of known umami peptides, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide.…”

Investigating characteristics and possible origins of off‐odor substances in various yeast extract products

“…MS conditions: electron ionization source; electron energy 70 eV; transmission line temperature 280°C; ion source temperature 230°C; quadrupole temperature 150°C; solvent delay time 4 min; mass scanning range m / z 50 ~ 350 (Liu, He, & Song, 2018; Raza, Begum, Song, Li, & Li, 2019; Yang et al, 2019; Zhang et al, 2017).…”

Yeast Extracts: Nutritional and Flavoring Food Ingredients

“…The different types of yeast extracts from different production processes vary in their volatile profile. ,,− ,− The diversity and complexities of volatile compounds in yeast extract depend upon the process and the food system and include alcohols, aldehydes, hydrocarbons, ketones, acids, esters, furans, and many heterocyclic aromatic compounds including pyrazines. , Reported aroma-active compounds of yeast extract include, for instance, 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, methional, 1-octen-3-one, and dimethyl trisulfide together with a number of pyrazines, thiophenes, and aliphatic compounds . A total of 30 compounds were identified covering a variety of odor properties, such as the basic aroma of meaty, roasted, popcorn-like, cooked potato-like, nutty, buttery, cocoa-like, cheesy, flowery, and green (Table ).…”