A review of theoretical and practical aspects of solid‐phase microextraction in food analysis

Wardencki, Waldemar; Michulec, M.; Curyło, Janusz

doi:10.1111/j.1365-2621.2004.00839.x

Cited by 190 publications

(126 citation statements)

References 99 publications

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“…It has been applied in a wide variety of compounds in fruits (WARDENCKI et al, 2004). Using HS-SPME, it is also possible to analyze the volatile compounds present in the headspace of fruits, which are potentially responsible for their aroma.…”

Section: Gas Chromatography and Gas Chromatography-mass Spectrometrymentioning

confidence: 99%

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Pino

Quijano

2012

Food Sci. Technol

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Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma Estudo de compostos voláteis de ameixa (Prunus domestica L. cv. Horvin) e estimativa da sua contribuição ao aromaJorge Antonio PINO 1 *, Clara Elizabeth QUIJANO 2 IntroductionLike many stone fruits, plums (Prunus domestica L., Rosaceae) are appreciated by consumers all over the world and, consequently, have gained great economic importance. The fruits are presently cultivated in all temperate regions of the world. The crop is either marketed fresh or used as dried fruit and to produce juice. It is also commonly used to make jams and other recipes or fermented to produce wine and brandy. Apart from color, sweetness, and texture, plums are especially popular for their characteristic aroma. In Colombia, plum is commonly named as "ciruela calentana", and it is typical of the region of Cundinamarca.Studies of the volatile composition of fresh plums found that the esters are qualitatively and quantitatively the most important class of compounds (CROUZET et al., 1990). Other major volatile constituents of fresh plums are alcohols or carbonyl compounds depending on the cultivar and on the methodology used for the extraction of the volatile compounds. Nonanal, 1-hexanol, (Z)-3-hexenol, linalool, benzaldehyde, γ-octalactone, and γ-decalactone were considered as important contributors to the aroma of fresh plums (WILLIAMS; ISMAIL, 1981; CROUZET et al., 1990).Thermal processes applied to plums induce modifications on their volatiles components, which have been described in the literature (ISMAIL et al., 1980; CROUZET et al., 1990). The thermal processing frequently induces chemical modifications of ResumoAs técnicas de extração-destilação simultâneas (SDE) e de headspace-microextração em fase sólida (HS-SPME) combinadas com GC-FID e GC-MS foram usadas para analisar compostos voláteis da ameixa (Prunus domestica L. cv. Horvin) e para estimar os compostos de aroma mais ativos, pela aplicação de valores de atividade olfativa (OAV), considerando os compostos voláteis presentes no headspace da fruta. As análises levaram à identificação de 148 componentes, incluindo 58 ésteres, 23 terpenoides, 14 aldeídos, 11 álcoois, 10 cetonas, 9 alcanos, 7 ácidos, 4 lactonas, 3 fenóis e 9 outros compostos de diferentes estruturas. De acordo om os resultados de SDE-GC-MS, SPME-GC-MS e OAV, 2-metilbutanoato de etila, acetato de hexila, (E)-2-nonenal, butanoato de etila, (E)-2-decenal, hexanoato de etila, nonanal, decanal, (E)-b-ionona, γ-dodecalactona, acetato de (Z)-3-hexenila, acetato de pentila, linalool, γ-decalactona, acetato de butila, limoneno, acetato de propila, δ-decalactona, sulfeto de dietila, acetato de (E)-2-hexenila, heptanoato de etila, (Z)-3-hexenol, hexanoato de (Z)-3-hexenila, eugenol, (E)-2-hexenal, pentanoato de etila, hexil 2-butanoato de metila, hexanoato de isopentila, 1-hexanol, γ-nonalactona, mirceno, acetato de octila, fenilacetaldeído, 1-butanol, acetato de isobutila, (E)-2-heptenal, octad...

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Section: Gas Chromatography and Gas Chromatography-mass Spectrometrymentioning

confidence: 99%

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Pino

Quijano

2012

Food Sci. Technol

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“…A salting out effect occurs due to enhancement of ionic strength and a decrease in the solubility of the compounds in the liquid phase. 9 Variables presenting the greatest influence on the experimental responses were verified applying a 2 4-1 factorial design. Data used in the factorial design where the number of chromatographic peaks and the total chromatographic peak area.…”

Section: Effect Of Sample Agitation On Extraction Efficiencymentioning

confidence: 99%

“…Some authors have found that the volume of HS in the vial should be minimized in order to increase the extraction efficiency. [9][10][11][12][13][14][15][16][17] The extraction time depends on chemical nature of the target compounds and polymeric phase. The influence of extraction temperature has been studied by Mestres et al 21 (30,45 and 60 o C) and a decrease in chromatographic peak area was observed with temperature increase.…”

Section: Effect Of Sample Agitation On Extraction Efficiencymentioning

confidence: 99%

“…8 For this reason, it has been used for analysis of aroma volatiles in many food and beverages matrices. 9 When utilizing SPME, method development needs to be conducted efficiently, mainly considering the type of fiber coating, sample volume and extraction conditions. 10 The traditionally used univariate optimization design allows examining the effect of one variable at a time since all other variables are kept constant during an optimization experiment.…”

Section: Introductionmentioning

confidence: 99%

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Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Welke

Zanus

Lazarotto

et al. 2012

J. Braz. Chem. Soc.

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Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos.Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB-CAR-PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.Keywords: flavour, sparkling wine, SPME, base wine, volatiles IntroductionAroma is one of the most important factors in determining wine character and quality. The compounds that define wine aroma are related to acceptance or rejection of wines by the consumers. Sparkling wines produced by traditional or Champenoise method entails double fermentation Welke et al. 679 Vol. 23, No. 4, 2012 followed by aging of the wine in contact with the yeast in the bottle. The base wine is obtained from the first fermentation. After this step, a solution containing sugar and yeast is added to the base wine to provide proper conditions for the second fermentation. Therefore, the base wine can be considered as a decisive point for ob...

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“…According to both the physico-chemical properties of the compounds of interest and to the matrix complexity, there are mainly two modes of extraction: direct SPME (DI-SPME) in which the fibre is dipped into a liquid sample, and headspace-SPME (HS-SPME) with extraction of the compounds from the sample's headspace. The number of applications of SPME is increasing and includes environmental [11] [12], biomedical [13][14][15], food [16] [17] and pharmaceutical [15] [18] fields. A number of reviews have been published that describe the use of this technique for pesticide monitoring [11] [19][20][21].…”

mentioning

confidence: 99%

Headspace Solid-Phase Microextraction of Pesticide Residues in Cannabis Samples

Ilias¹,

Rudaz²,

Christen³

et al. 2006

Chimia

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A headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry was evaluated for the extraction and analysis of selected pesticides, namely alachlor, β-hexachlorocyclohexane, bromopropylate, carbaryl, diazinon, linuron, polychlorobiphenyl 209, permethrine and simazine in cannabis samples. Using a 100 µm PDMS fibre, compounds were directly extracted in the headspace mode at 150°C for 5 min and desorption was performed in the GC injector in the splitless mode at 280°C for 3 min. Pesticide analysis was achieved and method repeatability, given as the coefficient of variation, ranged between 2.4% for bromopropylate and 12.6% for linuron. the limits of detection obtained using single ion monitoring (SIM) were between 0.014 and 0.83 mg/kg, depending on the pesticide.

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A review of theoretical and practical aspects of solid‐phase microextraction in food analysis

Cited by 190 publications

References 99 publications

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Headspace Solid-Phase Microextraction of Pesticide Residues in Cannabis Samples

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