SPME Applications Guide - Labicom

(New references added to the 6th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
1684 Volatiles from Effect of fat nature and aroma compound hydrophobicity headspace GC-MS
food emulsions on flavor release from complex food emulsions
J Agr and Food Chem, 52, #20, 6257-6263
Relkin, Perla; Fabre, Marjorie; Guichard, Elisabeth
1685 Volatiles from Characterization of volatile compounds of French headspace GC-RI and GC-MS,
olive oil and Spanish virgin olive oils by HS-SPME: I.
identification of quality-freshness markers
Food Chemistry, 88, #1, 151-157
Cavalli, J; Fernandez, X.; Lizzani-Cuvelier, L; Loiseau, A
1686 Oxidative Oxidation of lipids in food headspace GC
byproducts Polish JFood and Nutrition Sci, 13, #1, 87-100
from lipids Wasowicz, E; Gramza, A; Hes, M; Jelen, H;Korczak,J;
Malecka, M; Mildner-Szkudlarz, S; Rudzinska, M;
Samotyja, U; Zawirska-Wojtasiak, R
1687 Volatiles from Photo-oxidation of lipids impregnated on the surface headspace @ 45°C GC-FID and GC-MS
sea weed of dried seaweed (porphyra yezoensis ueda).
Characterization of volatiles
JAOCS, 81, #8, 773-781
Ohshima, Toshiaki; Pan, Xiangqing; Ushio, Hideki
1688 Oxidation Lipid oxidation in high-pressure processed chicken 10min @ 80°C GC-MS
byproducts breast during chill storage andsubsequent heat headspace
from chicken treatment: effect of working pressure, packaging
atmosphere and storage time
European Food Res and Tech, 219, #2, 167-170
Wiggers, S.; Kroeger-Ohlsen, M.; Skibsted, L.
1689 Volatiles in Determination of organic volatile impurities in citric acid GC-MS
Citric acid by SPME-GC
Fenxi Shiyanshi, 24, #1, 43-45
Li, L. H.; Zheng, L.; Guo, W.
1690 Hexanal in Determination of hexanal as indicator of the lipidic headspace GC-MS
potato crisps oxidation state in potato crisps using GC and HPLC 2,4-dinitrophenyl- HPLC
J. Chromatogr. A, 1046, #1-2, 75-81 hydrazone derivative.
Lopez-Hernandez, J.; Paseiro-Losada, P.; Rodriguez-
Bernaldo De Quiros, A.; Sanches-Silva, A.
1691 Volatile thiol Variation in 4-mercapto-4-methyl-pentan-2-one release headspace GC-AED
from wine by Saccharomyces cerevisiae commercial wine strains
FEMS Microbiology Letters, 240, #2, 125-129
Howell, K.; Swiegers, J.; Elsey, Go.; Siebert, T.;
Bartowsky, E.; Fleet, G.; Pretorius, I.; Lopes, M.
1692 Volatiles Determination of volatile compounds in wine by headspace GC-FID
in wine automated SPME-GC
Chromatographia, 59, #11-12, 733-738
Cabredo-Pinillos, S.; Cedron-Fernandez, T.;
Parra-Manzanares, A.; Saenz-Barrio, C.
1693 Off taste of Evaluation of the antimicrobial activity of citrus headspace GC-MS
soft drink essences on Saccharomyces cerevisiae
J Agrl and Food Chemis, 52. #23, 6932-6938
Belletti, Nicoletta; Ndagijimana, Maurice; Sisto, C
Guerzoni, Maria E.; Lanciotti, Rosalba; Gardini, F.
1694 Methyloxime Phenylacetaldehyde O-methyloxime: A volatile oxime methyl ether GC-MS
in grapefruit compound produced by grapefruit leaves infected derivatives
leaves with the citrus canker pathogen, Xanthomonas headspace
axonopodis pv. citri
J Agrl and Food Chemis, 53. #13, 5134-5137
Zhang, Aijun; Hartung, John S.
1695 Aroma Analysis and characterization of aroma-active compounds headspace GC-MS
of leaves of Schizandra chinensis (omija) leaves.
J Sci of Food and Agriculture, 85, #1, 161-166
Zheng, C. H.; Kim, K. H.; Kim, T. H.; Lee, H. J.*
Ambient temperature, unless otherwise indicated. 42