SPME Applications Guide - Overbrook Scientific

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(New references added to the 7th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument Effect of gamma-irradiated red pepper powder on the chemical 2277 Volatiles in and volatile characteristics of kakdugi, a Korean traditional headspace red pepper fermented radish kimchi J Food Science 70 #7, C441-C447 (2005) Lee, Jeung Hee; Lee, Ki-Teak; Kim, Mee Ree Effect of gamma-irradiation on color, pungency, and 1702 Volatiles in volatiles of Korean red pepper powder headspace GC-MS red pepper Journal of Food Science, 69, #8, C585-C592 Lee, J. H.; Sung, T. H.; Lee, K. T.; Kim, M. R. Analysis of the isothiocyanates present in cabbage 1703 Isothiocyanate leaves extract and their potential application headspace GC-MS in cabbage to controlAlternaria rot in bell peppers leaves Food Res Intl., 38, #6, 701-708 Troncoso, R.; Espinoza, C.; Sanchez-Estrada, A.;S. Tiznado, M. E.; Garcia, Hugo S. New approach for the detection of organophosphorus 1704 Organo- pesticide in cabbage using SPME/SnO2 gas sensor: headspace GC phosphate Principle and preliminary experiment in cabbage Sens Actuators, B Chem, 102, #2, 235-240 Huang, Xingjiu; Liu, Jinhuai; Meng, Fanli; Sun, Yufeng Determination of off-flavour compounds in apple juice caused 1705 Off flavor by microorganisms using headspace SPME-GC-MS headspace GC-MS in apple juice Anal. Chim. Acta, 520, #1-2, 3-11 Pfannhauser, W.; Siegmund, B.; Zierler, B. Study of the effect of different fiber coatings and 1706 Volatiles from extraction condition on dry cured ham volatile 75µm Carboxen GC cured ham compounds extracted by SPME 50/30µm DVB/CAR Talanta, 64, #2, 458-466 15, 30, 60min extraction Ansorena, D.; Astiasaran, I.; Garcia-Esteban, M.; Ruiz, J. headspace saturated NaCl Comparison of simultaneous distillation extraction and SPME 1707 Volatiles in for the analysis of volatile compounds in dry-cured ham. 75µm Carboxen GC-MS cured ham J Sci Food and Agri, 84, #11, 1364-1370 headspace Garcia-Esteban, M.; Ansorena, D.; Astiasaran, I.; Martin, D.; Ruiz, J. * Characterization of French and Spanish dry-cured hams: 1708 Volatiles from influence of the volatiles from the muscles and the headspace GC hams subcutaneous fat quantified by SPME-GC Meat Science, 69, #4, 635-645 Sanchez-Pena, C.; Luna, G; Garcia-Gonzalez, D.; Aparicio, R Optimisation of a headspace SPME method for the direct 1709 Chloroanisoles determination of chloroanisoles related to cork taint in red wine headspace GC-ECD in wine J. Chromatogr. A, 1056, #1-2, 49-56 Gonzalez-Saiz, J.; Martinez-Urunuela, A.; Pizarro, C. A sensitive SPME-GC-based procedure for determining . 2485 Pentachlorophenol pentachlorophenol in food headspace MIP-AED in food Food Addit Contam 24, #7, 777-83 (2007 Jul) as derivative Campillo, Natalia; Peonalver, Rosa; Hernoandez-Coordoba, Manuel Multiple SPME in a non-equilibrium situation: Application in 1710 Chlorophenols quantitativeanalysis of chlorophenols and chloroanisoles headspace GC-MS in wine related to cork taint in wine J. Chromatogr. A, 1089, #1-2, 31-38 Gonzalez-Saiz, J.; Martinez-Urunuela, A.; Pizarro, C. Ethanol/water extraction combined with SPE and SPME 2206 Chlorophenols concentration for determination of chlorophenols in cork stoppers in cork J Ag Food Chem, 54, #3, 627-632 (2006) Insa, S.; Besalu, E.; Iglesias, C.; Salvado, V.; Antico, E. Development of solid-phase extraction and SPME 1711 Chlorophenols methods for the determination of chlorophenols 100µm PDMS GC-ECD in cork/wine in cork macerate and wine samples Acetylation derivative J. Chromatogr. A, 1047, #1, 15-20 headspace Antico, E.; Insa, S.; Salvado, V. Migration of 2,4,6-trichloroanisole from cork stoppers to wine Ambient temperature, unless otherwise indicated. 62
(New references added to the 7th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1712 2,4,6-Trichloro- European Food Research and Tech, 220, #3-4,347-352 headspace GC-ECD anisole in wine Juanola, R.; Subira, D.; Salvado, V.; Regueiro, J.; Antico, E. Classification of Boal, Malvazia, Sercial and Verdelho wines based 2668 Monoterpenoids on terpenoid patterns headspace GC-MS in wine FOOD CHEM. 101, #2, 475-484, (2007) Camara, J. S.; Alves, M. A.; Marques, J. C. Inhibition of the decline of volatile esters and terpenols 1713 Volatile esters during oxidative storage of Muscat-white and Xinomavro- headspace GC-MS in wine red wine by caffeic acid and N-acetyl-cysteine 20°C heated sample Food Chemistry, 93. #3, 485-492 Roussis, I.; Lambropoulos, I; Papadopoulou, D Volatile compounds of red and white wines by headspace 1714 Volatiles in SPME using different fibres. 50/30µm DVB/CAR GC wine J of Chromatographic Sci, 42, #6, 310-316 40min @ 35°C Torrens, J.; Riu-Aumatell, M.; Lopez-Tamames, E.; headspace Buxaderas, S. * Optimisation of a two-dimensional on-line coupling for 1715 Haloanisoles the determination of anisoles in wine using ECD headspace GC-ICP-MS in wine and ICP-MS after SPME-GC separation GC-ECD J Anal At Spectrom, 20, #9, .883-888 Garcia-Barrera, T.; Gomez-Ariza, J.L.; Lorenzo, F. A review of theoretical and practical aspects of SPME 1716 Impurities in food analysis headspace GC constituents IntL J Food Sci & Technology, 39, #7, 703-717 additives Wardencki, Waldemar; Michulec, Magdalena; Curylo, J. flavours 2432 Flavour from Evaluation of SPME-GC-MS for the headspace analysis of volatile compounds in cocoa products 50/30μm DVB/CAR GC-MS cocoa Talanta 74, #5, 1166-1174 (Feb 15 2008) 60°C for 15 min Ducki, S.; Miralles-Garcia, J.; Storey, D..; Tornero, A.; Zumbe, A. headspace Characterization of pyrazines in some Chinese liquors and their 25% NaCl 2849 Pyrazine in approximate concentrations headspace GC-FTD chinese liqours J Agri Food Chemistry, 55, #24, 9956-9962 (NOV 28 2007) 50°C for 30 min Fan, Wenlai; Xu, Yan; Zhang, Yanhong Satr.NaCl Relationship between procyanidin and flavour contents 1717 Flavour from of cocoa liquors from different origins. headspace HPLC-UV cocoa liqours J Agri Food Chemistry, 52, #20, 6243-6249 Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S. Cocoa quality and processing: A study by SPME and GC 1718 Methylpyrazine analysis of methylpyrazines headspace GC-MS in cocoa Food Bioprod. Process., 82, #4C, 291-297 Cavicchioli, M.; Del Borghi, M.; Fabiano, B.; Perego, P. Optimisation of the derivatisation reaction and 1719 Chlorophenol subsequent headspace SPMEmethod for the direct headspace GC in red wine determination of chlorophenols in red wine acetylated derivaties J. Chromatogr. A, 1048, #2, 141-151 Gonzalez-Saiz, J; Martinez-Urunuela, A; Pizarro, C. Headspace SPME-GC-MS analysis of the volatile 1720 Volatiles compounds of Evodia species fruits 50/30µm DVB/CAR GC-MS from dried J. Chromatogr. A, 1087, #1-2, 265-273 18min @ 80°C fruit Benvenuti, S; Bertelli, D; Pellati, F; Rossi, M; Yoshizaki, F. headspace Comparison of SPME, SFE, steam distillation, and solvent 1721 Volatiles extraction techniques for analysis of volatile consituents headspace GC-MS from dried in Fructus amomi ripe fruit J AOAC Intl, 88, #2, 418-423 Shen, S; Sha, Y; Deng, C; Fu, D; Chen, ; Zhang, Xian Rapid analysis of essential oil from Fructus Amomi by 1722 Volatiles pressurized hot water extraction followed by SPME-GC-MS headspace GC-MS from dried J Pharma& Biomedical Analysis, 38, #2, 326-331 15min @ 80°C Ambient temperature, unless otherwise indicated. 63
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