Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination

Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination

An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography&am...

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Bibliographic Details
Main Authors: Lucas J. Leinen, Vaille A. Swenson, Hope L. Juntunen, Scott E. McKay, Samantha M. O’Hanlon, Patrick Videau, Michael O. Gaylor
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Molecules
Subjects:
historical foods
preserves
volatile organic compounds (VOCs)
bisphenol-A (BPA)
Online Access:https://www.mdpi.com/1420-3049/24/4/660

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