SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
Gump, B.; Wample, Robert 82°C
Fast screening method for volatile compounds of oak wood
1678 Volatiles used for aging wines by headspace SPME-GC-MS (SIM) 50/30µm DVB/CAR GC-MS (SIM)
from Oak J Agri and Food Chemistry, 52, #23, 6857-6861 40min @ 70°C
wood Diaz-Maroto, M.; Sanchez-Palomo, Eva; Perez-Coello, M. Headspace
Rapid analysis of flavor volatiles in apple wine
1679 Volatiles in using headspace SPME 75µm Carboxen GC-MS
apple wine J Institute of Brewing, 110, #1, 57-65 Headspace
Wang, L.; Xu, Y.; Zhao, G.; Li, J.
Markers for irradiated food
1680 Volatiles from Chem. World, 2, #2, 20 headspace GC
irradiated food Down, Steve
Effects of cooking conditions on sensory characteristics of red-cooked
2833 Flavor compounds beef flavor and identification of the flavor compounds headspace GC/MS
from red-cooked J Food Process Eng 31, #1, 51-65 (Feb 2008)
beef Cui, Chun; Wang, Jinshui; Wu, Jinwei; Wu, Xiao; Yang, Bao; Zhao, M.
Analysis of odor-active components of simulated beef flavor by
2257 Odor-active SPME-GC-olfactometry GC/MS
components Abstracts of Papers Am Chem Society (2004) 228, #1, U68
of beef flavor Moon, Soo Yeun; Cliff, Margaret A.; Li-Chan, Eunice C. Y.
Development of SPME methodology for analysis
1681 Volatiles from of headspace volatile compounds in 50/30µm DVB/CAR GC
Beef simulated beef flavour. 60min @ 60°C
extract Food Chemistry, 88, #1, 141-149 headspace
Moon, S. Y.; Li-Chan, E. C. Y.*
Identification of radiolytic marker compounds in the
1682 Volatiles from irradiated beef extract powder by volatile analysis headspace @ 30°C GC
Beef Microchemical Journal, 80. #2, 127-137
extract Kim, Hun; Cho, Woo-; Ahn, Jun-; Cho, Dooe; Cha, Yong-
Characterization of volatile compounds of fruit juices
1683 Volatiles from and nectars by headspace SPMEand GC-MS. headspace GC/MS
fruit juices Food Chemistry, 87, #4, 627-637
Riu-Aumatell, M.; Castellari, M.; Lopez-Tamames, E.;
Galassi, S.; Buxaderas, S. *
Effect of fat nature and aroma compound hydrophobicity
1684 Volatiles from on flavor release from complex food emulsions headspace GC-MS
food emulsions J Agr and Food Chem, 52, #20, 6257-6263
Relkin, Perla; Fabre, Marjorie; Guichard, Elisabeth
Characterization of volatile compounds of French
1685 Volatiles from and Spanish virgin olive oils by HS-SPME: I. headspace GC-RI and GC-MS,
olive oil identification of quality-freshness markers
Food Chemistry, 88, #1, 151-157
Cavalli, J; Fernandez, X.; Lizzani-Cuvelier, L; Loiseau, A
Oxidation of lipids in food
1686 Oxidative Polish JFood and Nutrition Sci, 13, #1, 87-100 headspace GC
byproducts Wasowicz, E; Gramza, A; Hes, M; Jelen, H;Korczak,J;
from lipids Malecka, M; Mildner-Szkudlarz, S; Rudzinska, M;
Samotyja, U; Zawirska-Wojtasiak, R
Photo-oxidation of lipids impregnated on the surface
1687 Volatiles from of dried seaweed (porphyra yezoensis ueda). headspace @ 45°C GC-FID and GC-MS,
sea weed Characterization of volatiles
JAOCS, 81, #8, 773-781
Ohshima, Toshiaki; Pan, Xiangqing; Ushio, Hideki
Lipid oxidation in high-pressure processed chicken
1688 Oxidation breast during chill storage andsubsequent heat 10min @ 80°C GC-MS
byproducts treatment: effect of working pressure, packaging headspace
from chicken atmosphere and storage time
European Food Res and Tech, 219, #2, 167-170
Wiggers, S.; Kroeger-Ohlsen, M.; Skibsted, L.
1689 Volatiles in
Determination of organic volatile impurities in citric acid
by SPME-GC GC-MS
Citric acid Fenxi Shiyanshi, 24, #1, 43-45
Ambient temperature, unless otherwise indicated. 60