SPME Applications Guide - Overbrook Scientific

1496
1499
1500
(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
Mycophenolic acid in
cheese
Characterization of
flavors in coffee
Volatiles in orange
juice
Solid-phase microextraction-high performance liquid chromatography and diode
array detection for the determination of mycophenolic acid in cheese.
Food Chemistry (2002) 78(2), 249-254
Zambonin, C. G.; Aresta, A.; Monaci, L.
50um Carbowax TPR HPLC-PAD
Characterization of flavor compounds during grinding of roasted coffee beans.
Abstracts of Papers American Chemical Society (2002) 224(1-2), AGFD 68
Sotoyama, Kazuyoshi; Ohtani, Noboru; Murakami, Kazuya; Iwatsuki, Keiji;
Akiyama, Masayuki; Iwabuchi, Hisakatsu; Tanaka, Kiyofumi; Tokuno, Katsuya;
Wada, Akira
Variables affecting SPME headspace analysis of orange juice volatiles
Abstracts of Papers American Chemical Society (2002) 224(1-2), AGFD 49
Goodrich, Renee M.; Bryan, Charles R.; Braddock, Robert J.
Volatile compounds in hydrolyzed pineapple (Ananas comosus L. Merryl) perola
variety and clarified pasteurized juices obtained by solid-phase microextraction
1516 Voltiles in pineapple Alimentaria (2002) 39(333), 129-132 65um PDMS DVB GC-MS
de Carvalho, Lucia Maria Jaeger; da Silva, Carlos Alberto Bento; de Oliveira
Godoy, Ronoel Luiz; Abadio, Fernanda Dias Bartolomeu; Figueira, Jose
Americo A.
1517
Aroma compounds in
wine
Headspace solid-phase microextraction gas chromatography/mass
spectrometry in the analysis of the aroma constituents of 'Cannonau of Jerzu'
wine.
Rapid Communications in Mass Spectrometry (2002) 16(11), 1086-1091 GC-MS
Podda, Gianni; Begala, Michela; Corda, Luciana; Fedrigo, Maria Anna; Traldi,
Pietro
2405 Volatile flavors
Analysis of volatile flavor compounds of sardine (Sardinops
melanostica) by solid phase microextraction. headspace GC-MS
of sardine J Food Sci 73, #1, S83-88 (2008 Jan)
Ganeko, N; Shoda, M; Hirohara, I; Bhadra, A; Ishida, T; Matsuda, H;
Takamura, H; Matoba, T
2548 MIB and
Natural origins of off-flavours in fish related to feeding habits
Water Science and Technology 55, #5, 301-309 (2007) headspace GC-MS
geosmin
in fish
Papp, Zs. Gy.; Kerepeczki, E.; Pekar, F.; Gal, D.
Patterns in volatile components over heated fish powders
2173 Volatiles from Food Research International 39, #2, 190-202 (2006) headspace GC-MS
fish powder Mjos, Svein A.; Solvang, Marianne
Headspace volatile components of smoked swordfish (Xiphias
0.5-4 h at 40°
to 140°C
2299 Volatiles from gladius) and cod (Gadus morhua) detected by means of spme-gc-ms headspace GC/MS
smoked fish Food Chemistry 94 #1, 151-156 (2006)
Guillen, M. D.; Errecalde, W. C.; Salmeron, J.; Casas, C.
1520
Volatiles in smoked
fish
Volatile components of raw and smoked black bream (Brama raii) and rainbow
trout (Oncorhynchus mykiss) studied by means of solid phase microextraction
and gas chromatography/mass spectrometry.
Journal of the Science of Food and Agriculture (2002) 82(9), 945-952
Guillen, Maria D.; Errecalde, Maria C.
Characterization and semiquantitative analysis of volatiles in seedless .
2567 Aroma volatiles watermelon varieties using solid-phase microextraction 50/30µm DVB/Car GC/MS
in watermelon J. Agric. Food Chem. 54, #20, 7789-7793 (2006-10-04) headspace
Beaulieu, J. C.; Lea, J. M.
Effect of cutting and storage on acetate and nonacetate esters in
2311 Volatile Esters in convenient, ready-to-eat fresh-cut melons and apples headspace GC/MS
melons & apples HortScience 41 #1, 65-73 (2006)
Beaulieu, John C.
Effect of storage on some volatile aroma compounds in fresh-cut cantaloupe
melon.
Ambient temperature, unless otherwise indicated. 43