Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target ½avour compounds in a model orange beverage emulsion. The main volatile ½avour compounds studied were: acetal- dehyde, ethyl acetate, α-pinene, ethyl butyrate, β-pinene, m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
John Wiley and Sons
2008
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/16769/1/Solid.pdf |
| _version_ | 1825945879907926016 |
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| author | Mirhossein, Hamed Tan, Chin Ping Yusof, Salmah Sheikh Abdul Hamid, Nazimah |
| author_facet | Mirhossein, Hamed Tan, Chin Ping Yusof, Salmah Sheikh Abdul Hamid, Nazimah |
| author_sort | Mirhossein, Hamed |
| collection | UPM |
| description | Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of
12 target ½avour compounds in a model orange beverage emulsion. The main volatile ½avour compounds studied were: acetal-
dehyde, ethyl acetate, α-pinene, ethyl butyrate, β-pinene, myrcene, limonene, γ -terpinene, octanal, decanal, linalool and citral (neral
plus geranial). After screening the ¼bre type, the effect of other HS-SPME variables such as adsorption temperature (25–55°C),
extraction time (10–40min), sample concentration (1–100% w/w), sample amount (5–10g) and salt amount (0–30% w/w) were
determined using a two-level fractional factorial design (25−2
) that was expanded further to a central composite design. It was found
that an extraction process using a carboxen–polydimethylsiloxane ¼bre coating at 15ºC for 50min with 5g of diluted emulsion 1%
(w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction ef¼ciency. For all volatile
½avour compounds, the linearity values were accurate in the concentration ranges studied (r 2
>0.97). Average recoveries that
ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of
all volatile ½avour compounds was found to be less than 15%. For all volatile ½avour compounds, the limit of detection ranged from
0.20 to 1.69mg/L. |
| first_indexed | 2024-03-06T07:38:24Z |
| format | Article |
| id | upm.eprints-16769 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:38:24Z |
| publishDate | 2008 |
| publisher | John Wiley and Sons |
| record_format | dspace |
| spelling | upm.eprints-167692015-10-26T00:49:07Z http://psasir.upm.edu.my/id/eprint/16769/ Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion Mirhossein, Hamed Tan, Chin Ping Yusof, Salmah Sheikh Abdul Hamid, Nazimah Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target ½avour compounds in a model orange beverage emulsion. The main volatile ½avour compounds studied were: acetal- dehyde, ethyl acetate, α-pinene, ethyl butyrate, β-pinene, myrcene, limonene, γ -terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the ¼bre type, the effect of other HS-SPME variables such as adsorption temperature (25–55°C), extraction time (10–40min), sample concentration (1–100% w/w), sample amount (5–10g) and salt amount (0–30% w/w) were determined using a two-level fractional factorial design (25−2 ) that was expanded further to a central composite design. It was found that an extraction process using a carboxen–polydimethylsiloxane ¼bre coating at 15ºC for 50min with 5g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction ef¼ciency. For all volatile ½avour compounds, the linearity values were accurate in the concentration ranges studied (r 2 >0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile ½avour compounds was found to be less than 15%. For all volatile ½avour compounds, the limit of detection ranged from 0.20 to 1.69mg/L. John Wiley and Sons 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16769/1/Solid.pdf Mirhossein, Hamed and Tan, Chin Ping and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah (2008) Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion. Phytochemical Analysis, 19 (5). pp. 429-437. ISSN 0958-0344 Extraction (Chemistry) Chemistry, Analytic - Technique 10.1002/pca.1068 English |
| spellingShingle | Extraction (Chemistry) Chemistry, Analytic - Technique Mirhossein, Hamed Tan, Chin Ping Yusof, Salmah Sheikh Abdul Hamid, Nazimah Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion |
| title | Solid-phase microextraction for determining twelve orange
flavour compounds in a model beverage emulsion |
| title_full | Solid-phase microextraction for determining twelve orange
flavour compounds in a model beverage emulsion |
| title_fullStr | Solid-phase microextraction for determining twelve orange
flavour compounds in a model beverage emulsion |
| title_full_unstemmed | Solid-phase microextraction for determining twelve orange
flavour compounds in a model beverage emulsion |
| title_short | Solid-phase microextraction for determining twelve orange
flavour compounds in a model beverage emulsion |
| title_sort | solid phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion |
| topic | Extraction (Chemistry) Chemistry, Analytic - Technique |
| url | http://psasir.upm.edu.my/id/eprint/16769/1/Solid.pdf |
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