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 1634 Fermentation Stable isotope dilution analysis of wine fermentation products headspace GC-MS products of by HS-SPME-GC salt addition wines Anal. Bioanal. Chem., 381, #4, 937-947 Capone, D.; Herderich, M.; Neuwohner, C.; Pardon, K.; Pollnitz, A.; Sefton, M; Skouroumounis, G.; Smyth, H.; Siebert, T. 1635 Monoter- Comparison of ultrasound-assisted extraction and direct immersion GC-MS penoids in immersion SPME method for the analysis of monoterpenoids wine in wine Talanta, 67, #1, 129-135 Barciela, J.; Garcia-Martin, S.; Herrero, C.; Pena, R. 1636 Volatiles in Analytical method for determination of some 50/30µm DVB/CAR GC white wine aroma compounds on white wines by SPME-GC Headspace J of Food Sci, 68, #9, 2817-2820 Ferreira, A.; Guedes de Pinho, P. 1637 Methoxy- Analysis of methoxypyrazines in wine using Headspace GC-GC-NPD pyrazine headspace SPME with isotope dilution and GC-GC-TOFMS in wine comprehensive two dimensional GC J. Sep. Sci., 28, #9-10, 1075-1082 Allen, M.; Marriott, P.; Ryan, D.; Smith, J.; Watkins, P. 1638 Volatiles in GC profile of volatiles in cheese induced by headspace GC cheese different fat globule surface coatings. J of Dairy Science, 86, Supplement 1, 43 Everett, D. ; Crownshaw, J.; Ginestet, A.; Leus, M.; Dufour, J.. 1639 Flavors in Flavor stability of skim and whole milk powder. GC milk products J of Dairy Science, 86, Supplement 1, 40 Whetstine, M.; Drake, M..; Karagul-Yuceer, Y.; Avsar, Y. 1640 Methyl GC-MS with SPME method for determination of 100µm PDMS GC-MS salicylate in methyl salicylate and other volatile compounds in Headspace tomato leaves leaves of Lycopersicon esculentum. Anal. Bioanal. Chem., 378, #2, 518-522 Deng, C; Zhang, X; Zhu, W; Qian, J 1641 Flavors in SPME for flavor analysis in Harari Khat 100µm PDMS GC-MS Harari Khat (Catha edulis) stimulant. 30min @ 20°C stimulant J. Zhejiang Univ: Sci, 5, #4, 428-431 Abdulsalam, Al-Flahi; Yin, Xue-Feng; Zou, Jian-Kai 1642 Nonvolatiles Interactions between volatile and nonvolatile coffee headspace GC from brewed components. Screening of nonvolatile components coffee J Agr Food Chem., 53, #11, 4417-4425 Charles-Bernard, M.; Kraehenbuehl, K.; Rytz, A.; Roberts, D. 1643 Volatiles in Comprehensive multidimensional GC for the headspace GC-GC coffee beans characterization of roasted coffee beans J. Sep. Sci., 27, #5-6, 442-450 Casilli, A., Costa, R.; Dugo, G., Dugo, P.; Festa, S.; Mondello, L.; Tranchida, P. 1644 Volatiles in Analysis of roasted coffee bean volatiles by using headspace GC-GC-TOF-MS coffee beans comprehensive two-dimensional GC-TOF-MS J. Chromatogr. A, 1054, #1-2, 57-65 Casilli, A.; Marriott, P.; Mondello, L.; Ryan, D.; Shellie, R.; Tranchida, P. 1645 Volatiles in Reliable characterization of coffee bean aroma headspace GC-MS coffee beans profiles by automated headspace SPME-GC-MS with the support of a dual-filter mass a dual-filter spectra library J. Sep. Sci., 28, #9-10, 1101-1109 Casilli, A, Costa, R; Dugo, G, Dugo, P; Festa, S; Mondello, L; Tranchida, P. Ambient temperature, unless otherwise indicated. 38
(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1646 Furan in Determination of furan levels in coffee using headspace GC-MS coffee automated SPME-GC-MS JAOAC Intl, 88, #2,574-576 Ho, I-Pin; Yoo, Seong-Jae; Tefera, Sebhat 1647 Volatiles in SPME-GC-MS and multivariate analysis headspace GC-MS roasted for the characterization of roasted coffees coffee Talanta, 66, #1, 261-265 Zambonin, C.; Balest, L.; De Benedetto, G.; Palmisano, F. 1648 Essential oils A direct liquid, non-equilibrium SPME application 100µm PDMS fiber GC-MS from leaves for analysing chemical variation of single peltate immersed trichomes on leaves of Salvia officinalis. Phytochemical Analysis, 15, #3, 198-203 Grassi, P.; Novak, J.; Steinlesberger, H.; Franz, C. 1649 Aroma from GC-olfactometric characterization of aroma active Headspace GC-FID Tarhana compounds in sun-dried and vacuum-dried tarhana European Food Res &Tech, 218, #6, 573-578 Goemen, D; Gurbuz, O; Rouseff, R; Smoot, J.; Dagdelen, A 1650 Aroma from Lactic acid fermentation of Brassica rapa: headspace GC-FID fermentation chemical and microbial evaluation of a typical process Italian product (brovada) European Food Res &Tech, 218, #5, 469-473 Maifreni, Michela; Marino, Marilena; Conte, L 1651 2,4,6-trichloro Relationship between sensory and instrumental Headspace GC-ECD anisole in analysis of 2,4,6-trichloroanisole in wine and cork wine/cork stoppers Anal. Chim. Acta, 513, #1, 291-297 Antico, E.; Garcia Regueiro, J.A.; Guerrero, L.; Insa, S.; . Juanola, R.; Salvado, V.; Subira, D 1652 Chlloro- Assay of stability, free and total concentration of headspace GC hexidine in chlorhexidine in saliva by solid phasemicroextraction saliva J Pharma and Biomed Analysis, 37, #5, 1015-1024 Musteata, Florin Marcel; Pawliszyn, Janusz 1653 Pyrazines Improving headspace-SPME of 3-isobutyl-2- headspace GC-MS in wine methoxypyrazine by experimental design with regard saturated salt to stable isotope dilution GC-MS analysis of wine Anal. Chim. Acta, 513, #1, 223-227 Lucchese, Y.; Nepveu, F.; Prouteau, C.; Renard, R.; Schneider, R.;Vaca-Garcia, C. 1654 Terpenes in Optimization of SPME methods for GC-MS 100µm PDMS GC-MS wine determination of terpenes in wine 15min @ 20°C J Sci of Food and Agr, 85, #7, 1227-1234 immersed Pena, R.; B, Julia; Herrero, C; Garcia-Martin, S. 25% NaCl 1655 Volatiles in Characterization of the aroma profile of Madeira wine headspace GC-MS red wine by sorptive extraction techniques Anal. Chim. Acta, 546, #1, 11-21 Alves, R.F.; Nascimento, A.M.D.; Nogueira, J.M.F. 1656 Flavors from Varietal flavour compounds of four grape varieties dynamic headspace GC-MS Madeira wine producing Madeira wines Analytica Chimica Acta, 513, #1, 203-207 Camara, J.; Herbert, P.; Marques, J.; Alves, M. 1657 Volatiles in Elimination of matrix effects for headspace SPME of 65µm PDMS-DVB, GC red wine important volatile compounds in red wine using a novel coating 85µm polyacrylate Anal. Chim. Acta, 540, #2, 341-353 100µm PDMS Liu, Mingming; Tian, Yun; Zeng, Zhaorui headspace 1658 Sulfur Sensitive quantification of sulfur compounds in wine by headspace GC-FPD compounds headspace solid-phase microextraction technique in wine J. Chromatogr. A, 1080, #-2, 177-185 Fang, Yu; Qian, Michael C. Ambient temperature, unless otherwise indicated. 39
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