SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
ripe fruit Deng, C; Wang, A; Shen, S; Fu, D; Chen, J; Zhang, X
Sensory and instrumental evaluation of sweet marjoram
1723 Volatiles (Origanum majorana L.) aroma headspace GC
from sweet Flavour Fragrance J., 20, #5, 492-500
marjoram Baranauskiene, R.; Demyttenaere, J.C.R.; Venskutonis, P.
Characterization of aroma potential of apricot varieties using
2688 Arom different extraction techniques headspace GC-MS
compouonds Food Chem 105, #2, 829-837 (2007)
apricots Solis-Solis, H. M.; Calderon-Santoyo, M.; Schorr-Galindo, S.;
Luna-Solano, G.; Ragazzo-Sanchez, J. A.
Discrimination of eight varieties of apricot (Prunus armeniaca) by
2629 Arom electronic nose, LLE and SPME using GC-MS and multivariate analysis headspace GC-MS
compouonds Sens. Actuators B, Chem. (Switzerland) 125, #2, 415-21 (8 Aug. 2007)
apricots Solis-Solis, H.M.; Calderon-Santoyo, M.; Gutierrez-Martinez, P.;
Schorr-Galindo, S.; Ragazzo-Sanchez, J.A.
Trehalose improves flavour retention in dehydrated
1724 Arom apricot puree headspace GC-FID
compouonds Intl J Food Science & Tech, 40, #4, 425-435 GC-MS
apricot puree Komes, D; Lovric, T; Kovacevic G, Karin;
Gajdos Kljusuric, Jasenka; Banovic, Mara
Rapid white truffle headspace analysis by proton transfer reaction
2651 Aroma Volatiles mass spectrometry and comparison with SPME-GC-MS headspace GC-MS
from white Rapid Comm Mass Spectrometry 21, #6, 2564-2572 (2007)
truffle Aprea, E.; Biasioli, F.; Carlin, S.; Versini, G.; Maerk, T.; Gasperi, F.
Aroma characterisation of white truffle by GC-MS and GC-O
2203 Aroma Volatiles Italian J Food Sci., 17 #4, 463-468 (2005) headspace GC-MS
from white Piloni, M.; Tat, L.; Tonizzo, A.; Battistutta, F.
truffle
Volatile components of truffle species collected in Basilicata
1725 Volatiles from Micologia Italiana, 30, #3, 11-29 headspace GC-MS
truffles Mauriello, G.; Marino, R.; D'Auria, M.; Cerone, G.; Rana, G. L.
Sensitive detection of volatile organic compounds
1726 Volatiles from (MVOC) produced by mould by means of SPME-GC-MS headspace GC-MS
mould Naunyn-Schmiedeberg's Archives of Pharmacology
369, Suppl 1, R145
Schuetz, E.
Application of SPME for determining phenylurea herbicides
1727 Phenylurea and their homologous anilines from vegetables. 85µm polyacrylate GC-NPD
herbicides on J Chromatogr, A, 1042, #1-2, 9-14 headspace GC-MS-SIM
vegetables Berrada, H.; Font, G.; Molto, J. C.* 14% salt, pH 11
2512 Volatiles from
Chemical analysis of French beans ( Phaseolus vulgaris L.) by
headspace SPME and simultaneous distillation/extraction 65µm DVB/PDMS GC-MS
French beans Food Chem. 101, #3, 1279-1284 (2007)
Barra, A.; Baldovini, N. ; Loiseau, A.; Albino, L.; Lesecq, C.; Cuvelier, L.
headspace
Development of GC-MS with microwave distillation and simultaneous
2354 Volatiles in SPME for rapid determination of volatile constituents in ginger 65µm DVB/PDMS GC-MS
ginger J. Pharm. Biomed. Anal. 43, #1, 24-31 (2007-01-04) microwave digested
Yu, Y. J.; Huang, T. M.; Yang, B.; Liu, X.; Duan, G. L.
GC-mass Spectrometry coupled with SPME for
1728 Volatiles in determination of volatile constituents of chinese ginger 100µm PDMS GC-MS
ginger Fudan Xuebao Zirankexueban, 42, #6, 939-949 headspace
Song Guo-xin; Deng Chun-hui; Wu Dan; Hu Yao-ming
Yield effects on 2-methoxy-3-isobutylpyrazine
1729 MIBP in red concentration in Cabernet Sauvignon using a SPME-GC-MS 50/30µm DVB/CAR GC-MS
wine J of Agri Food Chemistry, 52, #17, 5431-5435 30min @ 40°C
Chapman, D. M.; Thorngate, J. H.; Matthews, M. A.; 30% NaCl
Guinard, J. -X.; Ebeler, S. E.* immersed sampling
2280 MIBP in red
Pruning effects on 2-methoxy-3-isobutylpyrazine concentration in
cabernet sauvignon using a new SPME GC-MS quantification method
wine American J Enology and Viticulture 55 #3, 296A (2004)
Chapman, D.; Matthews, M.; Guinard, J.; Ebeler, S.
Ambient temperature, unless otherwise indicated. 64