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

Table 4

Comparison of the method proposed with the method developed earlier in the analysis of volatiles.

Ref.	Analyte	Sample type	Extraction and determination method	Preparation sample time (min)	Linear range (ng/mL)	LOD (ng/mL)	RSD (%)
[29]	Benzene	Pesticide	HS-GC-MS	—	3.2–16.0	—	0.9–1.9
	Toluene				3.6–16.0		4.9–8.1
[30]	Toluene	Fruit	HS-SPME-GC-MS	33	0.011–2.91	0.011	12.5–13
	Styrene				0.074–8.93	0.025	10.9–11.3
[31]	Benzene	Water	HS-GC-MS	—	0–35.0	2	5.5–5.6
	Toluene				0–17.0		7.3–12
[32]	Benzene	Olive oil	LLE–HS–GC-MS	30	1.5–200	0.43	3.3–4.0
	Toluene					0.42	2.8–3.6
	Styrene				1–200	0.38	1.9–2.6
[33]	Benzene	Ambient air	TD-GS-MS/MS	31	1–100	0.004	1–14
	Toluene					0.0004	10–12
	Styrene					0.004	10–16
[34]	Benzene	Water	SPE-GC	35	8770–35080	350–372	6.2–9.8
	Toluene				8670–34080	167–234	14.3–17.4
[35]	Benzene	Food	Distillation and isotope
Dilution-HS-GC/MS	72	0–21	0.75–2.0	3.7–8.7
[36]	Benzene	Soil	QuEChERS-GC-MS	21615	50–500	15	2.8–6.1
	Toluene					0.4	1.3–2.7
This study	Cyclohexane	Soy sauce	ME-HS-GC-MS	30	5–400	1.00	5.0–10.7
	Benzene					0.50	3.7–8.9
	Toluene					0.50	2.4–10.7
	Chlorobenzene					0.25	1.6–10.7
	Styrene					0.50	1.0–12.5