Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces

Table 1

MRM parameters of the five volatile organic compounds to be measured.

Compounds	Ion pair	Collision energy (eV)
Cyclohexane	84⟶69	5
	84⟶56	5
Benzene	78⟶51	30
	78⟶39	30
Toluene	91⟶65	20
	91⟶39	20
Chlorobenzene	112⟶77	30
	112⟶51	30
Styrene	104⟶78	30
	104⟶51	30