SPME Applications Guide - Overbrook Scientific

(New references added to the 7th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
Volatile compounds in Iberian dry-cured loin
1741 Volatiles from Meat Science, 68, #3, 391-400 headspace GC-MS
pig loin Muriel, E.; Antequera, T.; Petron, M.; Andres, A.; Ruiz, J.
Determination of flavor components in Sicilian goat cheese
2291 Flavors in by automated HS-SPME-GC headspace GC/MS
goat cheese Flavour Fragrance J. 20 #6, 659-665 (2005)
Chiofalo, B.; Costa, R.; Dugo, G.; Dugo, P.; Mondello, L.;
Tranchida, P.; Quinto; Zumbo, Alessandro
Effects of ultraviolet irradiation on chemical and sensory properties
2533 Flavors in of goat milk headspace GC/MS
goat milk J Dairy Sci 90, #7, 3178-86 (2007 Jul)
Matak, K ; Sumner, S S; Duncan, S E; Hovingh, E; Worobo, R W;
Hackney, C R; Pierson, M D
Characterization of Maltese goat milk cheese flavour
1742 Flavors in using SPME-GC/MS headspace GC-MS
goat milk South African J of Animal Sci, 34, Suppl. 1, 176-180
cheese Chiofalo, B.; Zumbo, A.; Costa, R.; Liotta, L.; Mondello, L.;
Dugo, P.; Chiofalo, V.
Comparison of efficiency and stability of two
1743 Volatiles preconcentration techniques (SPME and INDEx) coupled headspace GC-MS
from cheese to an MS-based "Electronic Nose"
Mitteilungen aus Lebensmitteluntersuchung und Hygiene
Hygiene, 95, #1, 85-90
Pillonel, L; Altieri, D; Tabacchi, R; Bosset, J
Significance of 2-heptanone in evaluating the effect of
1744 2-heptanone microfiltration/pasteurisation applied to goats' milk headspace GC-MS
in goats milk International Dairy Journal, 14, #10, 915-921
Avalli, Andrea; Povolo, Milena; Carminati, D; Contarini, G
Qualitative and quantitative composition of the flavour
1745 Volatiles components of Taiwan calamondin and Philippine Calamansi headspace GC-MS
from fruit fruit
European J of Horticultural Science, 69, #3, 117-124
Yo, S.-P.; Lin, C.-H.
Properties of soy protein isolate prepared from aqueous
1746 Off flavors alcohol washed soy flakes headspace GC-MS
from soy Food Res. Int., 38,#3, 273-279
protein Hua, Yufei; Huang, Youru; Liu, Xiaoya; Qiu, Aiyong
SPME analysis of volatile compounds from unfermented
1747 Volatiles olives sujected to thermal treatment. 65µm PDMS-DVB GC-MS
from olives Anal & Bioanal Chem, 379, #5, 812-817 headspace
Navarro, T.; de Lorenzo, C.; Perez, R. A.*
A multivariate study of the relationship between fatty acids
1748 Volatiles and volatile flavor components in olive and walnut oils GC-MS
from olive & J AO C Society, 82, #2, 105-110
walnut oils Torres, M.; Martinez, M.; Maestri, D.
Simultaneous determination of volatile and semi-volatile
1749 Volatiles aromatic hydrocarbons in virgin olive oil by headspace GC-MS
from olive oil headspace SPME coupled to GC-MS
J. Chromatogr. A, 1090. #1-2, 146-154
Buxaderas, S.; Conte, L.; LopezTamames, E.;
Pizzale, L.; Vichi, S.
Determination of cannabinoids in hemp food
1750 Cannabinoids products by use of headspace SPME-GC-MS MSTFA derivative GC-MS
in food Anal. Bioanal. Chem., 378, #1, 183-189 headspace
Kroener, L.; Lachenmeier, ; Madea, B.; Musshoff,
Use of SPME analysis for adsorption of the volatile
1751 Flavors from compounds in juices clarified by microfiltration. 65µm PDMS-DVB GC-MS
pineapple Alimentaria, 41, #355, 35-39 headspace
juice Carvalho, L.; Godoy, R..; Silva, C.; Miranda, R.;
Figueira, J.
1752 Volatiles in
Analysis of volatile compounds in some typical
Brazilian fruits and juices by SPME-GC method 100µm PDMS GC-MS
Brazilian fruits Food Additives and Contaminants, 22, #6, 508-513 20min @ 50°C
Ambient temperature, unless otherwise indicated. 67