SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference
Volatile organic compounds in human milk: methods and measurements
Conditions Instrument
2353 Volatile organics Envl Sci & Tech 41, # 5, 1662-1667 (2007) headspace GC/MS/SIM
in human milk Kim, S. R.; Halden, R. U.; Buckley, T. J.
Study of light-induced volatile compounds in goat apostrophe s milk cheese.
Volatile compounds in
1130 goat's milk cheese. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1405-1409.
Kim, G. Y.; Lee, J. H.; Min, D. B.*
GC-MS
Optimization of solid phase microextraction analysis for the headspace volatile
compounds of Parmesan cheese.
Volatile compounds in
1131 parmesan cheese. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1136-1140.
Lee, J. H.; Diono, R.; Kim, G. Y.; Min, D. B.*
Influence of bleaching by ultrasound on fatty acids and minor
2877 Aroma volatiles compounds of olive oil. Qualitative and quantitative analysis headspace GC/MS
in olive oil of volatile compounds (by SPME coupled to GC/MS)
Ultrason. Sonochem. 15, #4, 590-597 (April 2008)
Adams, A.; De Kimpe, N.; Frikha, M.H.; Jahouach-Rabai, W.;
Trabelsi, M.; Van Hoed, V.;Verhe, R.
2841 Volatile from
Characterization of monovarietal virgin olive oils from six
crossing varieties headspace GC/MS
virgin olive oil. Scientia Horticulturae (Amsterdam) 115, #3, 252-260 (FEB 1 2008) GC/FID
Manai, H.; Mahjoub-Haddada, F.; Oueslati, I.; Daoud, D.; Zarrouk, M.
2736 Volatile from
Application of SPME to the analysis of volatile compounds in virgin
olive oils from five new cultivars. headspace GC/MS
virgin olive oil. Food Chemistry 102, #3, 850-856 (2007)
Baccouri, B.; Temime, S.; Campeol, E.; Cioni, P.; Daoud, D.; Zarrouk, M.
2827 Volatile from
Characterization of virgin olive oil from Southern Tunisia
European J. Lipid Science and Tech. 110, #1, 81-88 (JAN 2008) headspace GC/MS
virgin olive oil. Zarrouk, W.; Haddada, F.; Baccouri, B.; Oueslati, I.; Taamalli, W.;
Fernandez, X.; Lizzani-Cuvelier, L.; Daoud, D.; Zarrouk, M.
2475 Volatile from
Profiles of volatile compounds from some monovarietal Tunisian
virgin olive oils. Comparison with French PDO headspace GC/MS
virgin olive oil. Food Chemistry 103, #2, 467-476 (2007)
Haddada, F.; Manai, H.; Daoud, D.; Fernandez, X.; Zarrouk, M.
Lizzani-Cuvelier, L.;
GC-FID
Volatiles from leaves, fruits, and virgin oil from Olea europaea cv. Olivastra
Seggianese from Italy.
Volatile from virgin olive
1132 oil. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1382-1386.
Flamini, G.; Cioni, P. L.; Morelli, I.
2325 Hexanal in beef
Accurate determination of hexanal in beef bouillons by headspace
SPME-GC-MS headspace GC/MS
bouillons European J Lipid Sci Technology 107 #11, 792-798 (2005)
Giuffrida, F.; Golay, P.; Destaillats, F.; Hug, B.; Dionisi, F.
Quantitation of hexanal by automated SPME for studying dietary influences on
the oxidation of pork.
1140 Hexanal from pork. Journal of Food Composition and Analysis (2003) 16 (2), 179-188. Carboxen/PDMS GC
Grun, Ingolf U.; Berg, Eric P.; Fernando, Lakdas N.
Aroma compound analysis of Piper nigrum and Piper guineense essential oils
from Cameroon using solid-phase microextraction-gas chromatography, solidphase
microextraction-gas chromatography-mass spectrometry and
olfactometry.
Aroma compounds
1145 from pepper. Journal of Chromatography, A (2002) 976 (1-2), 265-275.
Jirovetz, L.; Buchbauer, G.; Ngassoum, M. B.; Geissler, M.
GC-MS
Ambient temperature, unless otherwise indicated. 31