SPME Applications Guide - Labicom

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1423 1424 1426 (New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument Volatiles from turkey breast. Volatiles of gourd flowers. The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction ( SPME ) of headspace volatiles from cooked and raw turkey breast. Carboxen/PDMS Flavour and Fragrance Journal (2001) 16(4), 294-302. Cronin, D. A.; Brunton, N. P.; Monahan, F. J. Headspace-SPME analysis of volatiles of the ridge gourd (Luffa acutangula) and bitter gourd (Momordica charantia) flowers. GC-MS Flavour and Fragrance Journal (2001) 16(4), 289-293. Grun, I. U.; Fernando, L. N. Aroma of strawberry drink. Changes in the aroma of a strawberry drink during storage. Journal of Agricultural and Food Chemistry (2001) 49(7), 3244-3252. Siegmund, Barbara; Derler, Karin; Pfannhauser, Werner 1440 Truffle aroma Truffle aroma characterization by headspace solid-phase microextraction Journal of Chromatography A (2003) 1017(1-2), 207-214 Diaz, P.; Ibanez, E.; Reglero, G.; Senorans, F.J 1441 Propionic acid in feed 1442 1448 Volatiles in Italian Vinegars Garlic flavor components 1451 Volatiles in Olive Oil 1452 Volatiles in Olive Oil 1453 Free fatty acids in ewe cheese 1454 Aroma volatiles in beef Analysis of total propionic acid in feed using headspace solid-phase microextraction and gas chromatography Journal of Chromatography A (2003) 1017(1-2), 161-166 Ibanez, Carlos Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry using isotope dilution Journal of Chromatography A (2003) 1017(1-2), 141-149 Calabrese, Roberto; Davoli, Enrico; Giordano, Lucia; Rotilio, Domenic Comparative study of extraction techniques for determination of garlic flavour components by gas chromatography-mass spectrometry. Analytical and Bioanalytical Chemistry (2003) 377(4), 749-756 Lee, S. N.; Kim, N. S.; Lee, D. S. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Characterization of virgin olive oils from two distinct geographical areas of northern Italy. Journal of Agricultural and Food Chemistry (2003) 51(22), 6572-6577 Lopez-Tamames, Elvira; Buxaderas, Susana; Conte, Lanfranco S.; Pizzale, Lorena; Vichi, Stefania Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Modifications induced by oxidation and suitable markers of oxidative status. Journal of Agricultural and Food Chemistry (2003) 51(22), 6564-6571 Lopez-Tamames, Elvira; Buxaderas, Susana; Conte, Lanfranco S.; Pizzale, Lorena; Vichi, Stefania Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: Intravarietal comparison. Journal of Dairy Science (2003) 86(10), 3102-3109 Ferreira, I. M. P. L. V. O.; Ferreira, M. A.; Pinho, O. Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat Talanta (2003) 61(4), 529-537 Istasse, Louis; Machiels, David Ambient temperature, unless otherwise indicated. 28 50/30um DVB/Carboxen PDMS headspace 13.6 mins. GC-MS 85um Polyacrylate headspace GC-FID, GC-MS 50/30um DVB/Carboxen PDMS headspace 50/30um DVB/Carboxen PDMS, headspace 85um Polyacrylate 65 degrees C, 45 mins. Headspace 50/30um DVB/Carboxen PDMS, Carboxen PDMS, headspace GC-MS GC-MS GC-FID, GC-MS GC-FID, GC-MS GC-FID GC-MS
(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1457 Volatiles in wine Volatile compounds by SPME-GC as age markers of sparkling wines. GC-MS 1463 Long chain alcohols from food-borne bacteria 1465 Thymol in honey 1471 VOCs in Riseling wine 1472 Volatiles in dry-cured ham 1473 Carvone in dill seeds 1474 1481 1482 1496 1499 Volatiles from soybean leaves 2-pentyl pyridine binding to soy proteins Aroma compounds in Vinegar Mycophenolic acid in cheese Characterization of flavors in coffee American Journal of Enology and Viticulture (2003) 54(3), 158-162 Buxaderas, Susana; Francioli, Sonia; Lopez-Tamames, Elvira; Riu- Aumatell, Montserrat; Torrens, Jordi Comparison of long-chain alcohols and other volatile compounds emitted from food-borne and related Gram positive and Gram negative bacteria. Journal of Basic Microbiology (2002) 42(6), 373-380 Hamilton-Kemp, T. R.; Archbold, D. D.; Collins, R. W.; Elgaali, Hesham; Newman, M. C.; Yu, Keshun Application of solid phase microextraction to evaluate traces of thymol in honey. Apidologie (2002) 33(6), 545-552 Conte, Lanfranco S.; Bogdanov, Stefan; Gracco, Luisa; Piasenzotto, Lara Analysis of Riesling wine volatiles by a novel headspace solid-phase microextraction gas chromatography method. American Journal of Enology and Viticulture (2002) 53(3), 251A Wang, X. D.; Reynolds, A. G.; Mattinson, D. S.; Fellman, J. K.; Edwards, C. G.; Bohlscheid, J. C Optimisation of solid phase microextraction ( SPME ) for the analysis of volatile compounds in dry-cured ham. Journal of the Science of Food and Agriculture (2002) 82(14), 1703-1709 Flores, Monica; Gianelli, Maria Pia; Toldra, Fidel Estimation of the main dill seeds odorant carvone by solid-phase microextraction and gas chromatography. Nahrung (2002) 46(5), 357-359 Zawirska-Wojtasiak, Renata; Wasowicz, Erwin Clean recovery and HRGC-MS/HRGC-FTIR identification of volatiles from soybean (Glycine max). Italian Journal of Food Science (2002) 12(2), 175-182 Damiani, P.; Bin, F.; Castellini, M.; Cossignani, L. Binding properties of 2-pentyl pyridine to soy protein as measured by solid phase microextraction Journal of Food Science (2002) 67(1), 142-145 Boatright, W. L.; Johnson, L. A.; Reuber, M.; Zhou, A. Headspace solid-phase microextraction analysis of aroma compounds in vinegar. Validation study. Journal of Chromatography A (2002) 967(2), 261-267 Castro Mejias, Remedios; Garcia Barroso, Carmelo; Garcia Moreno, Ma. de Valme; Garcia Rowe, Fernando; Natera Marin, Ramon Solid-phase microextraction-high performance liquid chromatography and diode array detection for the determination of mycophenolic acid in cheese. Food Chemistry (2002) 78(2), 249-254 Zambonin, C. G.; Aresta, A.; Monaci, L. Characterization of flavor compounds during grinding of roasted coffee beans. Abstracts of Papers American Chemical Society (2002) 224(1-2), AGFD 68 Sotoyama, Kazuyoshi; Ohtani, Noboru; Murakami, Kazuya; Iwatsuki, Keiji; Akiyama, Masayuki; Iwabuchi, Hisakatsu; Tanaka, Kiyofumi; Tokuno, Katsuya; Wada, Akira Ambient temperature, unless otherwise indicated. 29 50/30um DVB/Carboxen PDMS 85um Polyacrylate, 100um PDMS 75um Carboxen/PDMS GC-MS GC-FID GC-MS 50um Carbowax TPR HPLC-PAD
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SPME Applications Guide - Labicom

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