SPME Applications Guide - Labicom

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(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1609 Aroma Estimation of the honeydew ratio in honey samples from headspace GC-MS Volatiles their physicochemical data and from their volatile composition from honey obtained by SPME and GC-M J Sci of Food and Agriculture, 85, #817-824 Soria,A; Gonzalez, M; deLorenzo, C; MartinezCastro,I; Sanz, J 1610 Flavors in Profiling flavor compounds of potato crisps during storage 65µm PDMS-DVB GC-MS potato crisps using SPME 20min @ 70°C J Chromatogra, A, 1064, #2, 239-245 headspace Sanches-Silva, A; Lopez-Hernandez, J; Paseiro-Losada, P 1611 Rancidity in Fast detection of rancidity in potato crisps using e-noses headspace GC-MS potato crisps based on mass spectrometry or gas sensors Sens Actuators, B Chem, 106, #1, 67-75 Badia, C.; Brezmes, J.; Correig, X.; Duran, C.; Llobet, E.; Vergara, A.; Vilanova, X.; Vinaixa, M. 1612 Rancidity in A fuzzy ARTMAP- and PLS-based MS e-nose for the headspace GC-MS potato crisps qualitative and quantitative assessment of rancidity of crisps Sens Actuators, B Chem, 106, #2, 677-686 Brezmes, J.; Correig, X.; Llobet, E.; Vilanova, X.; Vinaixa, M. 1613 PAHs in Headspace SPME as a tool to estimate the contamination 85µm polacrylate GC-MS smoked of smoked cheeses by polycyclic aromatic hydrocarbons 60min @ 70°C cheese J of Dairy Science, 88, #1, 13-20 headspace Guillen, M. D.; Sopelana, P. 1614 Terpenes Application of artificial neural network on mono-and headspace GC-MS from cheese sequiterpenes compounds determined by headspace SPME-GC-MS for the Piedmont ricotta cheese traceability J Chromatogra, A, 1071, #1-2, 247-253 Giuseppe, Z; Manuela, G; Marta, Bo; Vincenzo, G 1615 Review of Calibration of gas chromatography inlet splitting for GC GC technique olfactometry dilution analysis Flavour Fragrance J., 19, #6, 518-521 Acree, T.; Deibler, K.; Lavin, E.; Llesca, F. 1616 Volatile free Volatile free fatty acids as ripening indicators for Serra headspace GC fatty acids in da Estrela cheese cheese J Dairy Sci, 87, #12, 4064-4072 Tavaria, F. K.; Ferreira, A. C. Silva; Malcata, F. 1617 Aroma of Composition and aroma compounds of Ragusano headspace GC cheese cheese: Native pasture and total mixed rations. J Dairy Sci, 87, #4, 816-830 Carpino, S.; Mallia, S.; LaTerra, S.; Melilli, C.; Licitra, G.; Acree, T.; Barbano, D.; VanSoest, P. 1618 Aroma of Comparison of purge and trap and SPME techniques for headspace GC cheese studying the volatile aroma compounds of three European PDO hard cheeses International Dairy Journal, 15, #6-9, 741-758 Mallia, S.; Fernandez-Garcia, E.; Bosset, J. Olivier 1619 Aroma of Characterization of "Provola dei Nebrodi", a typical Sicilian headspace GC-MS cheese cheese, by volatiles analysis using SPME-GC/MS International Dairy Journal, 15, #6-9, 585-593 Ziino, M.; Condurso, C.; Romeo, V.; Giuffrida, D.; Verzera, A. 1620 Aroma of SPME and GC-MS for rapid characterisation of headspace GC-MS cheese semi-hard cheeses Anal. Bioanal. Chem., 380, #7-8, 930-936 Condurso, C.; Romeo, V.; Verzera, A.; Zappala, M.; Ziino, M. 1621 Sulfur compd Volatile sulfur compounds in Cheddar cheese determined 75µm Carboxen GC-PFPD in cheese by headspace SPME and GC-pulsed FPD headspace J Chromatogr A, 1066, #1-2, 149-157 Burbank, Helen M.; Qian, Michael C. Ambient temperature, unless otherwise indicated. 36
(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1622 Aroma of Analysis of volatile aroma compounds of fresh chilli headspace GC-MS chilli (Capsicum annuum) during stages of maturity using SPME 30min @ 60°C J Food Composition & Analysis, 18, #5, 427-437 Mazida, M. M.; Salleh, M. M.; Osman, H. 1623 Volaitles from SPME Ccmbined with GC and olfactometry-MS 75µm Carboxen GC-MS cheese for characterization of cheese aroma compounds. headspace GC-olfactometry Lebensmittel-Wissenschaft & Technologie, 37, #2, 139-154 9-16hr extract Frank, D.; Owen, C.; Patterson, J. 1624 Flavors from Improved determination of flavour compounds in headspace GC-GC-TOFMS butter butter by SPME & comprehensive two-dimensional GC GC-FID J. Chromatogr. A 1086, #1-2, 99-106 Adahchour, M., Brinkman, U.; Verdel, R., Vreuls, R.; Wiewel, J. 1625 Aroma Effect of thickeners and sweeteners on the release headspace GC compounds of blended aroma compounds in fat-free stirred in yoghurt yoghurt during shear conditions Intl Dairy Journal, 14, #9, 783-789 Decourcelle, N.; Lubbers, S.; Vallet, N.; Rondeau, P.; Guichard, E. 1626 Volaitles from Optimization of SPME for the analysis of volatile headspace GC milk compounds in milk. Journal of Dairy Science, 86, Supplement 1, 294 Clarkson, H.; Duncan, S.; O'Keefe, S. 1627 Volaitles from Volatile compounds and chemical changes in headspace @ 5°C GC-MS milk ultrapasteurized milk packaged in polyethylene terephthalate containers J of Food Science, 70. #6, C407-C412 Solano-Lopez, C.; Ji, T.; Alvarez, V. 1628 Phthalate Development of a headspace SPME method combined 60min @ 90°C. GC-MS esters in w/ GC-MS for the determination of phthalate esters headspace cow milk in cow milk NaCl added Analytica Chimica Acta, 538, #1-2, 41-48 Feng, Yong-Lai; Zhu, Jiping; Sensenstein, R. 1629 Aromatic SPME coupled with HPLC for the analysis 50µm CW-TPR LC-diode array amines of heterocyclic aromatic amines. methanolic NaOH in food J Chromatogr A, 1030, #1-2, 87-93 Cardenes, L.; Ayala, J.; Afonso, A.; Gonzalez, V. 1630 Isothiocynates SPME-GC-MS analysis of horseradish (Armoracia rusticana) GC-MS in horseradish Italian J Food Sci, 16, #4,487-490 D'Auria, M.; Mauriello, G.; Racioppi, R. 1631 Volatiles from Volatile compounds in different cultivars of Apium headspace GC-MS cultivars graveolens L. Italian J Food Sci, 16, #4, 477-482 Tirillini, B.; Pellegrino, R.; Pagiotti, R.; Pocceschi, N.; Menghini, L. 1632 Volatiles in Tequila volatile characterization and ethyl ester determination 100µm PDMS GC-MS tequila by SPME-GC-MS analysis 60min @ 40°C J Agri and Food Chem, 52, #18, 5567-5571 immersed Vallejo-Cordoba, B.; Gonzalez-Cordova, A.; . del Carmen Estrada-Montoya, M. 1633 Volatile aroma Rapid determination of volatile compounds in grapes by 65µm DVB-PDMS GC compounds HS-SPME coupled with GC-MS 20 min @ 70°C in grapes Talanta, 66, #5, 1152-1157 headspace Sanchez-Palomo, E.; Diaz-Maroto, A. ; Perez-Coello, A. Ambient temperature, unless otherwise indicated. 37
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