Flavor analysis solid-phase microextraction

Sostaric, T., Boyce, M.C. and Spickett, E.E. (2000) Analysis of the volatile compounds in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography. Journal of Agricultural and Food Chemistry 48, 5802-5807. 

Roberts, D.D., Pollien, P., and Milo, C. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds, /. Agric. Food Chem., 48(6) 2430-2437, 2000. 

Song, J., Fan, L , Beaundry, R.M. (1998) Application of solid phase microextraction and gas chromatography/time-of-flight mass spectrometry for rapid analysis of flavor volatiles in tomato and strawberry fruits.). Agric. Food Chem. 46 3721-3726. 

Gruen, I.U., Fernando, L.N., and Mobley, S.Y. 1998. Application of solid phase microextraction to the analysis of warmed over flavor in beef. Presented at Annual Meeting, Institute of Food Technologists, Atlanta, Ga., June 20-24. 

G1.6 Solid-Phase Microextraction for Flavor Analysis G1.7 Simulation of Mouth Conditions for Flavor Analysis G1.8 Gas Chromatography/Olfactometry... 

Harmon, A.D. 2002. Solid-phase microextraction for the analysis of aromas and flavors. 

A. D. Harmon, Solid-Phase Microextraction for the Analysis of Flavors. In Techniques for Analyzing Food Aroma R. Marsili, Ed. Marcel Dekker New York, 1997 pp 81-112. 

Yang, X. and Peppard, T. 1994. Solid-phase microextraction for flavor analysis, J. Agricul. Food Chem., 42 1925-1930. 

Solid-phase microextraction (SPME) is a technique that was first reported by Louch et al. in 1991 (35). This is a sample preparation technique that has been applied to trace analysis methods such as the analysis of flavor components, residual solvents, pesticides, leaching packaging components, or any other volatile organic compounds. It is limited to gas chromatography methods because the sample must be desorbed by thermal means. A fused silica fiber that was previously coated with a liquid polymer film is exposed to an aqueous sample. After adsorption of the analyte onto the coated fiber is allowed to come to equilibrium, the fiber is withdrawn from the sample and placed directly into the heated injection port of a gas chromatograph. The heat causes desorption of the analyte and other components from the fiber and the mixture is quantitatively or qualitatively analyzed by GC. This preparation technique allows for selective and solventless GC injections. Selectivity and time to equilibration can be altered by changing the characteristics of the film coat. 

Jelen, H.H. (2006) Solid-phase microextraction in the analysis of food taints and off-flavors. Journal of Chromatographic Science, 44, 399-415. 

Harmon, A.D., Solid-phase microextraction for the analysis of flavors, in Techniques for analyzing food aroma, R. MarsUi, Ed., Marcel Dekker, New York, 1997, p. 81. 

A comprehensive overview of the techniques most commonly used for instrumental analysis of flavor compounds in food has been recently reported [3]. Several methods used for sample treatment are described, as well as the following techniques for extraction prior to GC analysis solvent extraction and distillation techniques, headspace methods, and solid-phase microextraction. The use of GC-olfactometry and of ion-trap MS in food aroma analysis is also described. 

Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions... 

In the present chapter, we have thus chosen to study the influence of the nature of fat and protein on the aroma release by solid-phase microextraction measurements and on the flavor perception by time-intensity sensory analysis. 

X Yang, T Peppard. Solid-phase microextraction for flavor analysis. J Agric Food Chem 42 1925 1930, 1994 CP Bicchi, OM Panero, GM Pellegrino, AC Vanni. Characterization of roasted coffee and coffee beverages by solid phase microextraction-gas chromatography and principal component analysis. J Agric Food Chem 45 4680-4686, 1997. 

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