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 1734 Volatiles in Optimization of wine headspace analysis by SPME 50/30µm DVB/CAR wine capillary GC-w/MS & FID headspace GC-MS Food Chemistry, 93, #2, 361-369 Tat, L.; Comuzzo, P.; Stolfo, I.; Battistutta, F. 1735 Chloroanisole Determination of chloroanisole compounds in red wine by headspace GC-MS in red wine headspace SPME AND GC-mass spectrometry J. Chromatogr. A, 1052, #1-2, 145-149 Belsue, V; Gonzalez-Penas, E; Irigoyen, A; Lizarraga, E 1736 Flavor volatiles Volatile flavour components of mandarin wine obtained headspace & GC-MS in madarin from clementines (Citrus reticula Blanco) extracted by SPME immersion sampling wine Flavour and Fragrance Journal. 19, #5, 413-416 Selli, S.; Kurkcuoglu, M.; Kafkas, E.; Cabaroglu, T.; Demirci, B.; Baser, K. H. C.; Canbas, A. 1737 Aroma Validation of a SPME method for headspace analysis 50/30µm DVB/CAR GC-MS components of wine aroma components headspace in wine Am J of Enology & Viticulture, 56, #1, 37-45 Howard, Karen L.; Mike, James H.; Riesen, Roland 1738 Volatiles from Interaction of soluble peptides and proteins from skeletal headspace GC meat curing muscle with volatile compounds in model systems as agents affected by curing agents J Agr Food Chem, 53, #5, 1670-1677 Gianelli, M. Pia; Flores, Monica; Toldra, Fidel 1739 Volatiles from Effect of Debaryomyces spp. on aroma formation and headspace GC-MS sausages sensory quality of dry-fermented sausages Meat Science, 68, #3, 439-446 Flores, Monica; Dura, M-Asuncion; Marco, Aurora; Toldra, Fidel 1740 Volatiles from Analysis of volatile components of fermented sausage headspace GC-MS sausages before and after ripeness by SPME-GC-MS Fenxi Ceshi Xuebao, 23, #6, 40-43 Zhang, C. H. 1741 Volatiles from Volatile compounds in Iberian dry-cured loin headspace GC-MS pig loin Meat Science, 68, #3, 391-400 Muriel, E.; Antequera, T.; Petron, M.; Andres, A.; Ruiz, J. 1742 Flavors in Characterization of Maltese goat milk cheese flavour headspace GC-MS goat milk using SPME-GC/MS cheese South African J of Animal Sci, 34, Suppl. 1, 176-180 Chiofalo, B.; Zumbo, A.; Costa, R.; Liotta, L.; Mondello, L.; Dugo, P.; Chiofalo, V. 1743 Volatiles Comparison of efficiency and stability of two headspace GC-MS from cheese preconcentration techniques (SPME and INDEx) coupled to an MS-based "Electronic Nose" Mitteilungen aus Lebensmitteluntersuchung und Hygiene Hygiene, 95, #1, 85-90 Pillonel, L; Altieri, D; Tabacchi, R; Bosset, J 1744 2-heptanone Significance of 2-heptanone in evaluating the effect of headspace GC-MS in goats milk microfiltration/pasteurisation applied to goats' milk International Dairy Journal, 14, #10, 915-921 Avalli, Andrea; Povolo, Milena; Carminati, D; Contarini, G 1745 Volatiles Qualitative and quantitative composition of the flavour headspace GC-MS from fruit components of Taiwan calamondin and Philippine Calamansi fruit European J of Horticultural Science, 69, #3, 117-124 Yo, S.-P.; Lin, C.-H. 1746 Off flavors Properties of soy protein isolate prepared from aqueous headspace GC-MS from soy alcohol washed soy flakes protein Food Res. Int., 38,#3, 273-279 Hua, Yufei; Huang, Youru; Liu, Xiaoya; Qiu, Aiyong Ambient temperature, unless otherwise indicated. 46
(New references added to the 6th edition are in bold) SPME Fiber / Analyte / Extraction Matrix Literature Reference Conditions Instrument 1747 Volatiles SPME analysis of volatile compounds from unfermented 65µm PDMS-DVB GC-MS from olives olives sujected to thermal treatment. headspace Anal & Bioanal Chem, 379, #5, 812-817 Navarro, T.; de Lorenzo, C.; Perez, R. A.* 1748 Volatiles A multivariate study of the relationship between fatty acids GC-MS from olive & and volatile flavor components in olive and walnut oils walnut oils J AO C Society, 82, #2, 105-110 Torres, M.; Martinez, M.; Maestri, D. 1749 Volatiles Simultaneous determination of volatile and semi-volatile headspace GC-MS from olive oil aromatic hydrocarbons in virgin olive oil by headspace SPME coupled to GC-MS J. Chromatogr. A, 1090. #1-2, 146-154 Buxaderas, S.; Conte, L.; LopezTamames, E.; Pizzale, L.; Vichi, S. 1750 Cannabinoids Determination of cannabinoids in hemp food MSTFA derivative GC-MS in food products by use of headspace SPME-GC-MS headspace Anal. Bioanal. Chem., 378, #1, 183-189 Kroener, L.; Lachenmeier, ; Madea, B.; Musshoff, 1751 Flavors from Use of SPME analysis for adsorption of the volatile 65µm PDMS-DVB GC-MS pineapple compounds in juices clarified by microfiltration. headspace juice Alimentaria, 41, #355, 35-39 Carvalho, L.; Godoy, R..; Silva, C.; Miranda, R.; Figueira, J. 1752 Volatiles in Analysis of volatile compounds in some typical 100µm PDMS GC-MS Brazilian fruits Brazilian fruits and juices by SPME-GC method 20min @ 50°C and juices Food Additives and Contaminants, 22, #6, 508-513 headspace Cardeal, Z.; Guimaraes, E.; Parreira, F. 1753 Flavors from Storage and ultraviolet-induced tissue stress headspace GC pineapple effects on fresh-cut pineapple. J Sci Food and Agri, 84, #14, 1812-1816 Lamikanra, O.; Richard, O. A. 1754 Flavors from High pressure processing of Australian navel orange headspace GC-MS navel oranges juices: Sensory analysis and volatile flavor profiling 4°C and 10°C Innovative Food Sci. Emerg. Tech., 6, #4, 372-387 Baxter, I.; Easton, K; Schneebeli, K; Whitfield, F 1755 Thiabendazole Determination of thiabendazole in orange juice and rind headspace GC-MS-SIM in orange by LC w/fluorescence detection and confirmation by juice & rind GC-MS after extraction by matrix solid-phase dispersion J AOAC Int, 87, #3, 664-670 Albero, B; Sanchez-Brunete, C; Tadeo, Jose L. 1756 Sweetners Effects of carbohydrate and noncarbohydrate headspace GC in orange sweeteners on the orange spirit volatile compounds spirits Food Sci. Technol., 39, #2, 159-165 Cordaro, F.; Da Porto, C.; Marcassa, N. 1757 Volatiles Comparison of two headspace SPME fibres for the 100µm PDMS GC in orange detection of volatile chemical concentration changes 85µm polyacrylate juice due to industrial processing of orange juice headspace J Sci of Food & Agi, 85, #6, 1065-1071 Jordan, M.; Goodner, K.; Castillo, M; Laencina, J. 1758 Volatiles in Studies on the aroma of cupuassu liquor by 75µm Carboxen GC-MS, GC-AED liquor headspace SPME and gas chromatography. headspace J Chromatogr A, 1025, #1, 115-124 de Oliveira, A; Pereira, N; Marsaioli, A; Augusto, F Ambient temperature, unless otherwise indicated. 47
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SPME Applications Guide - Labicom

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