SPME Applications Guide - Labicom

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1089 (New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument Aroma compounds from tomatoes. 1090 Volatile fraction of milk 1091 VOC's from eucalyptus. 1105 Volatiles in mango 1106 Methylmercury in fish. 1127 1128 Alcohols, acetates in sweet wines. 2,4,6-trichloroanisole in wine. 1129 VOC's in fruit 1130 1131 1132 Differential effects of tomato ( Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds. Journal of Agricultural and Food Chemistry (2003) 51 (3), 722-726. Bezman, Y.; Mayer, F.; Takeoka, G. R.; Buttery, R. G.; Ben-Oliel, G.; Rabinowitch, H. D.; Naim, M. Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques. Journal of Agricultural and Food Chemistry (2002) 50 (25), 7350-7355. Contarini, G.; Povolo, M. SPME applied to the study of volatile organic compounds emitted by three species of Eucalyptus in situ. 65 um PDMS/DVB GC-MS Journal of Agricultural and Food Chemistry (2002) 50 (25), 7199-7205. Zini, C. A.; Augusto, F.; Christensen, E.; Caramao, E. B.; Pawliszyn, J. * Headspace solid-phase microextraction and gas chromatography-mass spectrometry analysis of free volatile compounds in Mango. Chromatographia (2002) 55(11-12), 737-741 Shang, C. Q.; Deng, C. H.; Zhang, X. Y.; Chen, Z. F.; Hu, Y. M. GC-MS Determination of methylmercury in fish tissues by isotope dilution SPME-GC- ICP-MS Journal of Analytical Atomic Spectrometry (2003) 18 (5), 431-436. Mester, Zoltan; Sturgeon, Ralph E.; Yang, Lu PDMS GC-ICP-MS Determination of major compounds in sweet wines by headspace solidphase microextraction and gas chromatography. GC Journal of Chromatography, A (2003) 991 (1), 13-22. Rodriguez-Bencomo, J. J.; Conde, J. E.; Garcia-Montelongo, F.; Perez- Trujillo, J. P.* Determination of 2,4,6-trichloroanisole in wines by headspace solid-phase microextraction and gas chromatography-electron-capture detection. GC-ECD Journal of Chromatography, A (2002) 977 (1), 1-8. Riu, M.; Mestres, M.; Busto, O. *; Guasch, J. Analysis of volatile compounds of tapereba ( Spondias mombin L.) and caja ( Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME). DVB/CAR/PDMS Journal of Agricultural and Food Chemistry (2003) 51 (5), 1387-1392. Ceva-Antunes, P. M. N.; Bizzo, H. R.; Alves, S. M.; Antunes, O. A. C.* Volatile compounds in goat's milk cheese. Study of light-induced volatile compounds in goat apostrophe s milk cheese. GC-MS Volatile compounds in parmesan cheese. Volatile from virgin olive oil. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1405-1409. Kim, G. Y.; Lee, J. H.; Min, D. B.* Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1136-1140. Lee, J. H.; Diono, R.; Kim, G. Y.; Min, D. B.* Volatiles from leaves, fruits, and virgin oil from Olea europaea cv. Olivastra Seggianese from Italy. Journal of Agricultural and Food Chemistry (2003) 51 (5), 1382-1386. Flamini, G.; Cioni, P. L.; Morelli, I. Ambient temperature, unless otherwise indicated. 20
(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1140 Hexanal from pork. 1145 Aroma compounds from pepper. 1146 Flavours from milk 1147 1160 1161 1174 1178 1179 1180 1185 1190 Volatile flavor compounds Volatile compounds in bread crumb 2,4,6-trichloroanisole in wine. Halogenated fungicides in wine. Flavor characteristics in apple cider. Trans-resveratrol in wine. 2-acetyl-1-pyrroline in bread flowers. Volatile compounds in ground coffee. 2-pentylfuran and 2pentenylfuran in soybean oil. Quantitation of hexanal by automated SPME for studying dietary influences on the oxidation of pork. Carboxen/PDMS GC Journal of Food Composition and Analysis (2003) 16 (2), 179-188. Grun, Ingolf U.; Berg, Eric P.; Fernando, Lakdas N. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry. GC-MS Journal of Chromatography, A (2002) 976 (1-2), 265-275. Jirovetz, L.; Buchbauer, G.; Ngassoum, M. B.; Geissler, M. Experimental and modelling studies showing the effect of lipid type and level on flavour release from milk-based liquid emulsions. GC-MS Journal of Agricultural and Food Chemistry (2003) 51 (1), 198-195. Roberts, D. D.; Pollien, P.; Watzke, B. Headspace solid-phase microextraction method for the study of the volatility of selected flavour compounds. GC-MS Journal of Agricultural and Food Chemistry (2003) 51 (1), 200-205. Jung, D. M.; Ebeler, S. E.* Solid-phase microextraction method for headspace analysis of volatile compounds in bread crumb. Carboxen/PDMS Cereal Chemistry (2003) 80 (3), 255-259. Ruiz, J. A.; Guasch, J.; Mestres, M.; Quilez, J. Accurate determination of 2,4,6-trichloroanisole in wines at low parts per trillion by solid-phase microextraction followed by GC-ECD. PDMS GC-MS Journal of Agricultural and Food Chemistry (2003) 51 (12), 3509-3514. Alzaga, Roberto; Bayona, Josep Maria; Marco, M.-Pilar; Ortiz, Laura; Sanchez-Baeza, Francisco Coupling solid-phase microextraction and high-performance liquid chromatography for direct and sensitive determination of halogenated fungicides in wine. PDMS/DVB HPLC-DAD Journal of Chromatography A (2003) 995 (1-2), 135-142. Barrio, R. J.; Goicolea, M. A.; Millan, S.; Rodriguez, E.; Sampedro, M. C.; Unceta, N. Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider. Journal of Agricultural and Food Chemistry (2003) 51 (7), 1924-1931. Boylston, T. D.; Wang, H.; Reitmeier, C. A.; Glatz, B. A. Solid-phase microextraction long dash on-fibre derivatization with comprehensive two-dimensional gas chromatography analysis of trans - resveratrol in wine. GC Chromatographia (2003) 51 (Supp), S349-S353. Shao, Y.; Marriott, P. *; Hugel, H. Identification and quantification of the rice aroma compound, 2-acetyl-1pyrroline, in bread flowers ( Vallaris glabra Ktze). GC-FID Journal of Agricultural and Food Chemistry (2003) 51 (2), 457-462. Wongpornchai, S.; Sriseadka, T.; Choonvisase, S. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. PDMS/DVB GC-MS Journal of Agricultural and Food Chemistry (2003) 51 (7), 1961-1969. Akiyama, M.; Murakami, K.; Ohtani, N.; Iwatsuki, K.; Sotoyama, K.; Wada, A.; Tokuno, K.; Iwabuchi, H.; Tanaka, K. Singlet oxygen oxidation for 2-pentylfuran and 2-pentenylfuran formation in soybean oil. GC-MS Journal of Food Science (2003) 68 (4), 1175-1178. Min, D. B.; Callison, A. L.; Lee, H. O. Ambient temperature, unless otherwise indicated. 21
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SPME Applications Guide - Labicom

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