SPME Applications Guide - Labicom

(New references added to the 6th edition are in bold) SPME Fiber /
Analyte / Extraction
Matrix Literature Reference Conditions Instrument
1708 Volatiles from Characterization of French and Spanish dry-cured hams: headspace GC
hams influence of the volatiles from the muscles and the
subcutaneous fat quantified by SPME-GC
Meat Science, 69, #4, 635-645
Sanchez-Pena, C.; Luna, G; Garcia-Gonzalez, D.; Aparicio, R
1709 Chloroanisoles Optimisation of a headspace SPME method for the direct headspace GC-ECD
in wine determination of chloroanisoles related to cork taint in red wine
J. Chromatogr. A, 1056, #1-2, 49-56
Gonzalez-Saiz, J.; Martinez-Urunuela, A.; Pizarro, C.
1710 Chlorophenols Multiple SPME in a non-equilibrium situation: Application in headspace GC-MS
in wine quantitativeanalysis of chlorophenols and chloroanisoles
related to cork taint in wine
J. Chromatogr. A, 1089, #1-2, 31-38
Gonzalez-Saiz, J.; Martinez-Urunuela, A.; Pizarro, C.
1711 Chlorophenols Development of solid-phase extraction and SPME 100µm PDMS GC-ECD
in cork/wine methods for the determination of chlorophenols Acetylation derivative
in cork macerate and wine samples headspace
J. Chromatogr. A, 1047, #1, 15-20
Antico, E.; Insa, S.; Salvado, V.
1712 2,4,6-Trichloro- Migration of 2,4,6-trichloroanisole from cork stoppers to wine headspace GC-ECD
anisole European Food Research and Tech, 220, #3-4,347-352
in wine Juanola, R.; Subira, D.; Salvado, V.; Regueiro, J.; Antico, E.
1713 Volatile esters Inhibition of the decline of volatile esters and terpenols headspace GC-MS
in wine during oxidative storage of Muscat-white and Xinomavro- 20°C heated sample
red wine by caffeic acid and N-acetyl-cysteine
Food Chemistry, 93. #3, 485-492
Roussis, I.; Lambropoulos, I; Papadopoulou, D
1714 Volatiles in Volatile compounds of red and white wines by headspace 50/30µm DVB/CAR GC
wine SPME using different fibres. 40min @ 35°C
J of Chromatographic Sci, 42, #6, 310-316 headspace
Torrens, J.; Riu-Aumatell, M.; Lopez-Tamames, E.;
Buxaderas, S. *
1715 Haloanisoles Optimisation of a two-dimensional on-line coupling for headspace GC-ICP-MS
in wine the determination of anisoles in wine using ECD GC-ECD
and ICP-MS after SPME-GC separation
J Anal At Spectrom, 20, #9, .883-888
Garcia-Barrera, T.; Gomez-Ariza, J.L.; Lorenzo, F.
1716 Impurities A review of theoretical and practical aspects of SPME headspace GC
constituents in food analysis
additives IntL J Food Sci & Technology, 39, #7, 703-717
flavours Wardencki, Waldemar; Michulec, Magdalena; Curylo, J.
1717 Flavour from Relationship between procyanidin and flavour contents headspace HPLC-UV
cocoa liqours of cocoa liquors from different origins.
J Agri Food Chemistry, 52, #20, 6243-6249
Counet, C.; Ouwerx, C.; Rosoux, D.; Collin, S.
1718 Methylpyrazine Cocoa quality and processing: A study by SPME and GC headspace GC-MS
in cocoa analysis of methylpyrazines
Food Bioprod. Process., 82, #4C, 291-297
Cavicchioli, M.; Del Borghi, M.; Fabiano, B.; Perego, P.
1719 Chlorophenol Optimisation of the derivatisation reaction and headspace GC
in red wine subsequent headspace SPMEmethod for the direct acetylated derivaties
determination of chlorophenols in red wine
J. Chromatogr. A, 1048, #2, 141-151
Gonzalez-Saiz, J; Martinez-Urunuela, A; Pizarro, C.
1720 Volatiles Headspace SPME-GC-MS analysis of the volatile 50/30µm DVB/CAR GC-MS
from dried compounds of Evodia species fruits 18min @ 80°C
fruit J. Chromatogr. A, 1087, #1-2, 265-273 headspace
Benvenuti, S; Bertelli, D; Pellati, F; Rossi, M; Yoshizaki, F.
Ambient temperature, unless otherwise indicated. 44