SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
SPME/GC/MS and sensory flavour profile analysis for estimation of
2359 Flavor authenticity of thyme honey headspace GC-MS
Volatiles Intl J of Food Sci & Tech 42, #2, 133-138 (FEB 2007)
from honey Mannas, Demet; Altug, Tomris
SPME-GC-MS analysis of volatile organic compounds in
1605 Flavor honey from Basilicata. Evidence for the presence of GC-MS
Volatiles pollutants from anthropogenic activities
from honey Intl J Food Sci & Tech; 39, #10, 1079-1086
Bentivenga, G; D'Auria, M; Fedeli, P; Mauriello, G;
Racioppi, R
SPME-GC-MS determination of monoterpenes in honey
1606 Monoterpenes J. Sep. Sci.,27, #17-18, 1540-1544 100µm PDMS GC-MS
in honey Pena, Rosa M.; Barciela, Julia; Herrero, C; Garcia-Martin, S 15min @ 20°C
agitated, 25% salt
Evaluation of four isolation techniques for honey
1607 Aroma aroma compounds. headspace GC
Volatiles J Sci of Food and Agriculture, 85, #1,91-97
from honey Alissandrakis, E.; Tarantilis, P. A.; Harizanis, P.; Polissiou, M.
Characterization of Spanish unifloral honeys by SPME-GC-MS
1608 Aroma J. Sep. Sci., 28, #9-10, 1093-1100 headspace GC-MS
Volatiles de la Fuente, Esther; Martinez-Castro, Isabel; Sanz, Jesus
from honey
Estimation of the honeydew ratio in honey samples from
1609 Aroma their physicochemical data and from their volatile composition headspace GC-MS
Volatiles obtained by SPME and GC-M
from honey J Sci of Food and Agriculture, 85, #817-824
Soria,A; Gonzalez, M; deLorenzo, C; MartinezCastro,I; Sanz, J
Stir bar sorptive extraction of volatile compounds in vinegar:
2848 Flavors in validation study and comparison with SPME headspace GC
vinegars J Chromatogra, A, 1167, #1, 18-26 (OCT 5 2007)
Duran Guerrero, E.; Natera Marin, R.; Castro Mejias, R.; Garcia Barroso,C.
Three-way principal component analysis of the volatile fraction by
2431 Flavors in HS-SPME/GC of aceto balsamico tradizionale of modena headspace GC
vinegars Talanta 74, #4, 547-554 (Jan 15 2008)
Cocchi, M.; Durante, C.; Grandi, M.; Manzini, D.; Marchetti, A.
Vinegar classification based on feature extraction and selection from
2360 Flavors in headspace SPME/GC volatile analyses: a feasibility study. headspace GC-MS
vinegars Anal Chim Acta 608, # 1, 38-47 (2008 Feb 4)
Pizarro, C; Esteban-Doez, I; Soaenz-Gonzoalez, C; Gonzoalez-Soaiz, J
Profiling flavor compounds of potato crisps during storage
1610 Flavors in using SPME 65µm PDMS-DVB GC-MS
potato crisps J Chromatogra, A, 1064, #2, 239-245 20min @ 70°C
Sanches-Silva, A; Lopez-Hernandez, J; Paseiro-Losada, P headspace
Fast detection of rancidity in potato crisps using e-noses
1611 Rancidity in based on mass spectrometry or gas sensors headspace GC-MS
potato crisps Sens Actuators, B Chem, 106, #1, 67-75
Badia, C.; Brezmes, J.; Correig, X.; Duran, C.; Llobet, E.;
Vergara, A.; Vilanova, X.; Vinaixa, M.
A fuzzy ARTMAP- and PLS-based MS e-nose for the
1612 Rancidity in qualitative and quantitative assessment of rancidity of crisps headspace GC-MS
potato crisps Sens Actuators, B Chem, 106, #2, 677-686
Brezmes, J.; Correig, X.; Llobet, E.; Vilanova, X.; Vinaixa, M.
2416 Fatty acids
Flavouring of imitation cheese with enzyme-modified cheeses (EMCs):
Sensory impact and measurement of aroma active short chain fatty headspace GC
from cheese acids (SCFAs)
FOOD CHEM. 106, #3, 905-913 (01 FEB 2008)
Noronha, N.; Cronin, D. A.; O'Riordan, E. D.; O'Sullivan, M.
Headspace SPME as a tool to estimate the contamination
1613 PAHs in of smoked cheeses by polycyclic aromatic hydrocarbons 85µm polacrylate GC-MS
smoked J of Dairy Science, 88, #1, 13-20 60min @ 70°C
cheese Guillen, M. D.; Sopelana, P. headspace
Ambient temperature, unless otherwise indicated. 52