Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

2010 ◽  
Vol 4 (1) ◽  
pp. 1-26 ◽  
Author(s):  
Sundar Balasubramanian ◽  
Suranjan Panigrahi
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Food Products

scholarly journals Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 801
Author(s):  
Kornelia Kaczmarska ◽  
Matthew Taylor ◽  
Udayasika Piyasiri ◽  
Damian Frank
Keyword(s):  
Mass Spectrometry ◽  
Solid Phase ◽  
Food Products ◽  
High Protein ◽  
Gas Chromatography Mass Spectrometry ◽  
Protein Food ◽  
Volatile Flavor ◽  
Orbitrap Mass Spectrometry ◽  
Metabolite Profiles

Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.

Preparation and characterization of a novel nanocomposite coating based on sol-gel titania/hydroxyapatite for solid-phase microextraction

2019 ◽  
Vol 145 ◽  
pp. 942-950 ◽  
Author(s):  
Fereidoon Rahmani ◽  
Ali Es-haghi ◽  
Mohammad-Reza Milani Hosseini ◽  
Afsaneh Mollahosseini
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Sol Gel ◽  
Nanocomposite Coating
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