SPME Applications Guide - Overbrook Scientific
SPME Applications Guide - Overbrook Scientific
SPME Applications Guide - Overbrook Scientific
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(New references added to the 7th edition are in bold) <strong>SPME</strong> Fiber /<br />
Analyte / Extraction<br />
Matrix Literature Reference<br />
Solid-Phase Microextraction: Artifact Formation and Its<br />
Conditions Instrument<br />
214 Strawberries & apples Avoidance 85µm polyacrylate GC-MS<br />
in fruit homogenate Chromatographia 46: 63-66 (1997) 30 sec<br />
Verhoeven, H., Beuerle, T., Schwab, W. immersion<br />
132 Aroma volatiles<br />
Analysis of Strawberry Aroma by <strong>SPME</strong><br />
Dtsch. Lebesm - Rundsch. 91: 349 (1995)<br />
in strawberry Ulrich, D., Eunert, S., Hober, E., Rapp, E.<br />
A new concept for the measurement of total volatile<br />
590 Aroma volatiles compounds of food.<br />
PDMS, CW/DVB,<br />
PDMS/DVB GC-FID<br />
in strawberries Z-Lebensm-Unters-Forsch-A. Apr 1999; 208(4): 254-258 polyacrylate<br />
Azodanlou-R; Darbellay,C; Luisier,JL; Villettaz,JC; Amado,R 30 min @ 25°C<br />
headspace<br />
Comparison of volatiles of banana powder dehydrated by vacuum<br />
2496 Aroma volatiles belt drying, freeze-drying and air-drying headspace GC-MS<br />
from dried Food Chemistry 104, #4, 1516-1521 (2007)<br />
banana powder Wang, J.; Li, Yuan Zhi; Chen, Ren Ren; Bao, Jin Yong; Yang, Gong<br />
133 Aroma volatiles<br />
Evaluation of the Solid Phase Microextraction of<br />
Aroma Compounds in Banana<br />
in banana Collog.-Inst. Nat. Rech. Agron. 75 (Bioflavour 95) 117 (1995)<br />
Picque, D., Normand, A., Corrieu, G.<br />
750 Flavor volatiles<br />
Identification of volatile coumpounds in cantaloupe at<br />
various developmental stages using <strong>SPME</strong> 100µm PDMS GC-MS<br />
in cantaloupe J Agric Food Chem 2001, 49(3), 1345-1352 12.5 min headspace<br />
Beaulieu, J., Grimm, C. sat. salt, agitated<br />
150 Pyrazines<br />
<strong>SPME</strong> of Pyrazines in Model Reaction Systems<br />
J. Sci. Food Agric. 72: 91 (1996)<br />
Ibanez, E., Bernhard, R.<br />
2895 Pyrazines<br />
Formation of pyrazines and a novel pyrrole in Maillard model systems<br />
of 1,3-dihydroxyacetone and 2-oxopropanal<br />
J Agric Food Chem 56, #6, 2147-2153 (MAR 26 2008)<br />
Adams, An; Polizzi, Viviana; van Boekel, Martinus; De Kimpe, N.<br />
headspace GC-MS<br />
934 Pyrazines<br />
Solid-phase microextraction with aqueous immersion for<br />
analysis of Maillard-generated pyrazines in model reaction<br />
system<br />
Diss. Abstr. Int., B 2000, 61(5), 2287<br />
Cai, Yanxuan<br />
356 Menthol<br />
<strong>SPME</strong>-GC-Mass Selective Detection Analysis of Selected<br />
Sources of Menthol 65µm Carboxen/PDMS GC-MS<br />
(natural) J. Chromatogr. Sci. (1998), 36(8) 401-405 50°C, 20 sec<br />
Coleman, W., Lawson, S. headspace<br />
Determination of menthol and menthone in food and<br />
453 Menthol, menthone pharmaceutical products by <strong>SPME</strong>-GC ethoxy dimethylsiloxane GC-FID<br />
food/pharmaceutical J. Chromatogr., A 1999, 847 (1+2), 161-169 15 min @ 30°C<br />
Ligor, M., Buszewski, B. immersed<br />
Measurement of gas-liquid partition coefficient and<br />
610 Aroma headspace concentration profiles of perfume materials 7µm PDMS GC-MS<br />
in perfume by <strong>SPME</strong> and capillary GC-MS 10 min headspace<br />
J. Chromatogr. Sci. (2000), 38(9), 377-382<br />
Liu, Z. Wene, M.<br />
Contribution of volatiles to the flavor of oatmeal<br />
611 Flavor compounds J. Sci Food Agric.1/15/2000, 80(2);, 247-254 100µm PDMS GC-MS<br />
in oatmeal Zhou, M, Robards, K., Helliwell, S., Glennie-Hommes, M. water solution @ 100°C<br />
Ambient temperature, unless otherwise indicated. 13
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