SPME Applications Guide - Overbrook Scientific

(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