Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

Table 1: Peanut Volatile Analysis by Gas Chromatography
Method Sample preparation Standard Detector Tinitial Tfinal Reference
Static
Headspace
SPME
Purge and
Trap
30 s grind in coffee mill, 1.5 g in
10 mL vial, block heated 30 min at
150 °C.
45-60 s grind in 1s pulses. Heated
145 °C, 20 min in headspace
sampler. 1mL headspace gas
injected.
1g oil sample heated 60 min at
60 °C, 1.25 mL HS c injected.
1 min grind in coffee mill. Heated
120 °C for 30 min. 1 mL HS
injected.
60 g ground in coffee grinder.
Heated at 140 °C, 30 min.
5 g ground for 8 s, heated at 60 °C
for 15 min.
0.5 g protein. Heated at 150 °C for
12 min. 2 mL HS gas injected.
5 g ground in food processor to 1-2
mm diameter. Heated in 60 °C
waterbath for 30 min. Fiber
exposed for 15 min.
1g ground peanut placed between
glass wool into inlet of GC.
Heated at 130 °C, and stripped
with nitrogen for 24 min.
external
standard -
acetone in water
external
standard -
pyrazines
external
standard with
pentane,
hexanal,
2-heptanal
63
FID a 120 °C
MS b 35 °C
FID 38 °C
N/A MS 50 °C
3-heptanone
(2.0mL of
0.1mg / mL)
standard
hexanal solution
in water added
to peanuts
peaks confirmed
with standards
external
standard -
pyrazines in
water
peaks compared
to known
standards
FID 35 °C
200 °C at 20 °C /
min heating rate,
Tf for 3 min
200 °C at 10 °C /
min heating rate,
splitless
170 °C at 6 °C /
min heating rate,
1:15 split ratio
220 °C at 30 °C /
min heating rate
300 °C at 15 °C /
min heating rate
Young and
Hovis, 1990
Warner et al.,
1996
Ulberth and
Roubicek, 1992
Burroni et al.,
1997
Rausch, 2002
N/A 65 °C N/A Lee et al., 2002
FID 120 °C
FID
FID
60 °C, 3
min
50 °C, 2
min
200 °C at 20 °C /
min heating rate
80 °C, 2 °C / min
heating rate
225 °C, 3 °C /
min heating rate,
then held at Tf
until 85 min
Basha et al.,
1998
Baker et al.,
2003
Lovegren et al.,
1982