Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, compri...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf |
| _version_ | 1825945448512225280 |
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| author | Cheong, Kok Whye Tan , Chin Ping Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran |
| author_facet | Cheong, Kok Whye Tan , Chin Ping Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran |
| author_sort | Cheong, Kok Whye |
| collection | UPM |
| description | The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds. |
| first_indexed | 2024-03-06T07:31:41Z |
| format | Article |
| id | upm.eprints-14546 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:31:41Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-145462015-11-02T03:22:33Z http://psasir.upm.edu.my/id/eprint/14546/ Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Cheong, Kok Whye Tan , Chin Ping Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds. Elsevier 2010-06 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf Cheong, Kok Whye and Tan , Chin Ping and Mirhosseini, Hamed and Sheikh Abdul Hamid, Nazimah and Osman, Azizah and Basri, Mahiran (2010) Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International, 43 (5). pp. 1267-1276. ISSN 0963-9969 10.1016/j.foodres.2010.03.001 English |
| spellingShingle | Cheong, Kok Whye Tan , Chin Ping Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title | Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title_full | Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title_fullStr | Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title_full_unstemmed | Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title_short | Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. |
| title_sort | equilibrium headspace analysis of volatile flavor compounds extracted from soursop annona muricata using solid phase microextraction |
| url | http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf |
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