SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
1735 Chloroanisole headspace SPME AND GC-mass spectrometry headspace GC-MS
in red wine J. Chromatogr. A, 1052, #1-2, 145-149
Belsue, V; Gonzalez-Penas, E; Irigoyen, A; Lizarraga, E
Identification of volatile aroma compounds of strawberry wine
2207 Volatiles from using SPME techniques coupled with GC-MS headspace & GC-MS
strawberry wine Flavour and Fragrance Journal 21, #1, 68-71 (2006) immersion
Kafkas, E.; Cabaroglu, T.; Selli, S.; Bozdogan, A.; Kurkcuoglu, M.;
Paydas, S.; Baser, K.
Volatile flavour components of mandarin wine obtained
1736 Flavor volatiles from clementines (Citrus reticula Blanco) extracted by SPME headspace & GC-MS
in madarin Flavour and Fragrance Journal. 19, #5, 413-416 immersion sampling
wine Selli, S.; Kurkcuoglu, M.; Kafkas, E.; Cabaroglu, T.;
Demirci, B.; Baser, K. H. C.; Canbas, A.
Validation of a SPME method for headspace analysis
1737 Aroma of wine aroma components 50/30µm DVB/CAR GC-MS
components Am J of Enology & Viticulture, 56, #1, 37-45 headspace
in wine Howard, Karen L.; Mike, James H.; Riesen, Roland
Effect of sample freezing on the SPME performance in the analysis
2178 Chiral volatiles of chiral volatile compounds in foods headspace GC-MS
in foods Food Chemistry 96, #2, 334-339 (2006)
Flores, G.; del Castillo, M.; Blanch, G. Herraiz, M.
2525 Heterocyclic
Determination of less polar heterocyclic amines in meat extracts: Fast
sample preparation method using SPME prior to HPLC-fluorescence 50µm CW-TPR LC-fluorescence
amines in meat quantification
Analytica Chimica Acta 582, #2, 259-266 (2007)
Martin-Calero, A.; Ayala, J. H.; Gonzalez, V.; Afonso, A. M.
2577 Sulfonamides
Trace determination of sulfonamides residues in meat with a
combination of SPME-LC-MS 65µm PDMS-DVB LC-MS
in meat Talanta 72, #3,1082-1087 (2007-05-15)
Lu, K. -H.; Chen, C. -Y.; Lee, M. -R.
Interaction of soluble peptides and proteins from skeletal
1738 Volatiles from muscle with volatile compounds in model systems as headspace GC
meat curing affected by curing agents
agents J Agr Food Chem, 53, #5, 1670-1677
Gianelli, M. Pia; Flores, Monica; Toldra, Fidel
Headspace concentration of selected dry-cured aroma compounds
2590 Volatiles from in model headspace GC-MS
meat curing FOOD CHEM. 101, #4, 1588-1593 (2007)
agents Flores, M.; Gianelli, M. P.; Perez-Juan, M.; Toldra, F.
Optimization of multiple headspace SPME for the quantification
2179 Volatiles in of volatile compounds in dry fermented sausages headspace GC-MS
sausages J Agr Food Chem 55, #21, 8688-8695 (OCT 17 2007)
Flores, Monica; Hernandez, Delia
Effect of calcium chloride on the volatile pattern and sensory
2224 Volatiles in acceptance of dry-fermented sausages headspace GC
sausages European Food Res and Tech 221 #5, 624-630 (2005) 0.05% calcium
Flores, Monica; Nieto, Pablo; Ferrer, Jose Manuel; Flores, Jose chloride
Quantitation of selected odor-active constituents in dry fermented
2503 Volatiles in sausages prepared with different curing salts headspace GC
sausages J Ag Food Chem 55, #8, 3058-3065 (APR 18 2007)
Marco, Aurora; Navarro, Jose Luis; Flores, Monica
Effect of Debaryomyces spp. on aroma formation and
1739 Volatiles from sensory quality of dry-fermented sausages headspace GC-MS
sausages Meat Science, 68, #3, 439-446
Flores, Monica; Dura, M-Asuncion; Marco, Aurora; Toldra, Fidel
Analysis of volatile components of fermented sausage
1740 Volatiles from before and after ripeness by SPME-GC-MS headspace GC-MS
sausages Fenxi Ceshi Xuebao, 23, #6, 40-43
Zhang, C. H.
Ambient temperature, unless otherwise indicated. 66