SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
wine Talanta, 67, #1, 129-135
Barciela, J.; Garcia-Martin, S.; Herrero, C.; Pena, R.
2873 Volatiles from
Impact odorants of Chardonnay dry white wine from Changli County
European Food Res and Tech 227, #1, 287-292 (May 2008) headspace GC/MS
white wine Li, Hua; Tao, Yong-Sheng; Wang, Hua; Zhang, Li
Dynamic changes in ester formation during chardonnay juice
2282 Ester compd in fermentations with different yeast inoculation and initial headspace GC-MS
Chardonnay brix conditions
juice. American J Enology and Viticulture 55 #3, 346-354 (2004)
Lee, Seung-Joo; Rathbone, Da.; Asimont, S.; Adden, R.; Ebeler, S.
Analytical method for determination of some
1636 Volatiles in aroma compounds on white wines by SPME-GC 50/30µm DVB/CAR GC
white wine J of Food Sci, 68, #9, 2817-2820 Headspace
Ferreira, A.; Guedes de Pinho, P.
Analysis of methoxypyrazines in wine using
1637 Methoxy- headspace SPME with isotope dilution and Headspace GC-GC-NPD
pyrazine comprehensive two dimensional GC GC-GC-TOFMS
in wine J. Sep. Sci., 28, #9-10, 1075-1082
Allen, M.; Marriott, P.; Ryan, D.; Smith, J.; Watkins, P.
GC profile of volatiles in cheese induced by
1638 Volatiles in different fat globule surface coatings. headspace GC
cheese J of Dairy Science, 86, Supplement 1, 43
Everett, D. ; Crownshaw, J.; Ginestet, A.;
Leus, M.; Dufour, J..
Flavor stability of skim and whole milk powder
1639 Flavors in J of Dairy Science, 86, Supplement 1, 40 GC
milk products Whetstine, M.; Drake, M..; Karagul-Yuceer, Y.; Avsar, Y.
GC-MS with SPME method for determination of
1640 Methyl methyl salicylate and other volatile compounds in 100µm PDMS GC-MS
salicylate in leaves of Lycopersicon esculentum. Headspace
tomato leaves Anal. Bioanal. Chem., 378, #2, 518-522
Deng, C; Zhang, X; Zhu, W; Qian, J
SPME for flavor analysis in Harari Khat
1641 Flavors in (Catha edulis) stimulant. 100µm PDMS GC-MS
Harari Khat J. Zhejiang Univ: Sci, 5, #4, 428-431 30min @ 20°C
stimulant Abdulsalam, Al-Flahi; Yin, Xue-Feng; Zou, Jian-Kai
Interactions between volatile and nonvolatile coffee
1642 Nonvolatiles components. Screening of nonvolatile components headspace GC
from brewed J Agr Food Chem., 53, #11, 4417-4425
coffee Charles-Bernard, M.; Kraehenbuehl, K.;
Rytz, A.; Roberts, D.
Impact of "ecological" post-harvest processing on the volatile fraction
2649 Volatiles in of coffee beans: I. Green coffee headspace GC-MS
coffee beans J. Food Compos. Anal. (UK) 20, #3-4, 289-96 (May 2007)
Schorr-Galindo, S.; Gonzalez-Rios, O.; Suarez-Quiroz, M. L.;
Boulanger, R.; Barel, M.; Guyot, B.; Guiraud, J.-P.
Quality determination and group discrimination of shade grown
2517 Volatiles in coffee using solid phase microextraction headspace GC-FID
coffee beans 21st International Conference on Coffee Science, Montpellier, France,
11-15 September, 2006 PP 306-309
Jackson, M.; Steiman, S.; Gautz, L.; Bittenbender, H.; Idol, T.
Comprehensive multidimensional GC for the
1643 Volatiles in characterization of roasted coffee beans headspace GC-GC
coffee beans J. Sep. Sci., 27, #5-6, 442-450
Casilli, A., Costa, R.; Dugo, G., Dugo, P.; Festa, S.;
Mondello, L.; Tranchida, P.
Analysis of roasted coffee bean volatiles by using
1644 Volatiles in comprehensive two-dimensional GC-TOF-MS headspace GC-GC-TOF-MS
coffee beans J. Chromatogr. A, 1054, #1-2, 57-65
Casilli, A.; Marriott, P.; Mondello, L.; Ryan, D.;
Shellie, R.; Tranchida, P.
Ambient temperature, unless otherwise indicated. 55