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 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
(New references added to the 7th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument Simplified method for detection and quantification of 2-methoxy-3- 2281 MIBP in isobutylpyrazine in wine headspace GC-MS wine American J Enology and Viticulture 55 #3, 276-278 (2004) Wampfler, Daniel J.; Howell, G. S. Techniques of preparing plant material for chromatographic 2463 Review article separation and analysis J of Biochem Biophysical Methods 70, #2, 253-261 (MAR 10 2007) Romanik, G.; Gilgenast, E.; Przyjazny, A.; Kaminski, M. Practical approaches to plant volatile analysis 2198 Volatiles from Plant J. 45, #4, 540-560 (2006) headspace GC-MS plants Boland, W.; Hansel, A.; Loreto, F.; Rose, U..; Schnitzler, J.;Tholl, D. Volatile constituents of micropropagated plants of 1730 Essential oils Bupleurum fruticosum L headspace GC and GC-MS from plants Plant Science (Oxford), 167, #4, 807-810 Bertoli, Alessandra; Pistelli, Luisa; Morelli, lvano; Fraternale, Daniele; Giamperi, Laura; Ricci, Donata Oxidation of lipids and proteins in frankfurters with different fatty acid 2580 Volatiles in compositions and tocopherol and phenolic contents headspace GC frankfurters FOOD CHEM. 100, #1, 55-63 (2007) Estevez, M.; Ventanas, S.; Cava, R. Influence of the addition of rosemary essential oil on the volatiles 2304 Volatiles in pattern of porcine frankfurters headspace GC/MS porcine J Ag Food Chem 53, #21, 8317-8324 (2005) frankfurters Estevez, Mario; Ventanas, Sonia; Ramirez, Rosario; Cava, Ramon Effect of pork meat proteins on the binding of volatile compounds 2896 Volatiles in FOOD CHEM. 108, #4, 1226-1233 (JUN 15 2008) headspace GC/MS pork meat Perez-Juan, Maria; Flores, Monica; Toldra, Fidel Effect of ionic strength of different salts on the binding of volatile 2603 Volatiles in compounds to porcine soluble protein extracts in model systems headspace GC/MS porcine Food Res. Int. 40, #6, 687-693 (July 2007) meats Flores, Monica; Perez-Juan, Maria; Toldra, Fidel Analysis of volatiles in porcine liver pates with added sage 1731 Volatiles from and rosemary essential oils by using SPME-GC-MS headspace GC-MS liver pates J Agri Food Chemistry, 52, #16, 5168-5174 Estevez, Mario; Ventanas, Sonia; Ramirez, R; Cava, R Comparative study of volatile compounds in traditional Chinese 2669 Volatiles in Nanjing marinated duck by different extraction techniques 75µm Carboxen GC-MS marinated duck Intl J Food Sci & Tech 42, #5, 543-550 (MAY 2007) headspace Liu, Yuan; Xu, Xing-lian; Zhou, Guang-hong Relative characterization of rosemary samples according to their . 2600 Volatiles in geographical origins using microwave-accelerated distillation, . headspace GC-MS rosemary oil solid-phase microextraction and Kohonen self-organizing maps. Anal Bioanal Chem 389, #2, 631-641 (2007) Tigrine-Kordjani, N.; Chemat, F.; Meklati, B. Y.; Tuduri, L.; Giraudel, J. L.; Montury, M. Determination of volatile compounds in antioxidant 1732 Volatiles in rosemary extracts by SPME-GC 50/30µm DVB/CAR GC-MS, GC-FID rosemary Analytical Letters, 38, #7, 1193-1212 Preheat 15min @ 70C Carrillo, Jose David; Tena, Maria Teresa Extract 60min @ 20C headspace Kinetin enhanced linalool production by in vitro plantlets 1733 Volatiles from of Lippia alba headspace GC plantlets J. Essent. Oil Res., 16, #5, 405-408 Bizzo, Humberto R.; Lage, Celso L.S.; Leitao, Suzana G.; Lopes, Daise; Tavares, Eliana S. Optimization of wine headspace analysis by SPME 1734 Volatiles in capillary GC-w/MS & FID 50/30µm DVB/CAR wine Food Chemistry, 93, #2, 361-369 headspace GC-MS Tat, L.; Comuzzo, P.; Stolfo, I.; Battistutta, F. Determination of chloroanisole compounds in red wine by Ambient temperature, unless otherwise indicated. 65
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