Determination of Volatile Compounds in Sultaniye Wine by Solid-Phase Microextraction Techniques

2005 ◽  
Vol 41 (4) ◽  
pp. 382-384 ◽  
Author(s):  
T. Cabaroglu ◽  
S. Selli ◽  
E. Kafkas ◽  
M. Kurkcuoglu ◽  
A. Canbas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Microextraction Techniques

Polymeric ionic liquid coatings versus commercial solid-phase microextraction coatings for the determination of volatile compounds in cheeses

Talanta ◽  
2014 ◽  
Vol 121 ◽  
pp. 153-162 ◽  
Author(s):  
María J. Trujillo-Rodríguez ◽  
Honglian Yu ◽  
William T.S. Cole ◽  
Tien D. Ho ◽  
Verónica Pino ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Polymeric Ionic Liquid

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

2016 ◽  
Vol 12 (4) ◽  
pp. 323-332 ◽  
Author(s):  
Yali Dang ◽  
Zhu Liu ◽  
Xianfeng Gao ◽  
Xinchang Gao ◽  
Jinxuan Cao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Active Compounds ◽  
Technological Potential ◽  
Simultaneous Distillation Extraction ◽  
Olfactory Detection ◽  
Jinhua Ham ◽  
Flavor Profile

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

scholarly journals Solid-Phase Microextraction for the Determination of Volatile Compounds in the Spoilage of Raw Ground Beef

2008 ◽  
Vol 91 (6) ◽  
pp. 1409-1415 ◽  
Author(s):  
Rosa Ana Pérez ◽  
Maria Dolores Rojo ◽  
Gema Gonzlez ◽  
Cristina De Lorenzo
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Ground Beef ◽  
Gas Chromatography Mass Spectrometry ◽  
Ground Meat ◽  
Fiber Extraction ◽  
Meat Samples ◽  
Selection Of

Abstract A method using solid-phase microextraction (SPME) and gas chromatography/mass spectrometry was developed and applied to the determination of volatile compounds generated in meat, at different times, from ground beef stored under refrigeration. Selection of the extractive fiber, extraction time, and headspace (HS) or direct extraction was optimized for the determination of volatile compounds from ground meat. Various fibers were investigated, and carboxen/polydimethylsiloxane was selected for these analyses. The HS analysis of the solid sample by HS-SPME produced a higher volatile signal than did direct-SPME. The meat samples were stored under refrigeration and analyzed after 0, 3, and 6 days of storage. These analyses at different times showed important changes in the volatile profile of the evaluated samples. The ketones 3-hydroxy-2-butanone and 2,3-butanedione, and the alcohol 3-methyl-1-butanol were the most representative compounds generated during the meat storage. In general, compounds associated with a butter off-flavor were detected during the storage of raw ground beef.

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