Analysis of Food Volatiles Using Headspace- Gas Chromatographic Techniques

Wampler, Thomas P.

doi:10.1201/9780203908273.ch2

Cited by 28 publications

(43 citation statements)

References 18 publications

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“…However, the additional equipment needed to handle the cryogen is quite expensive and very sensitive to water. Moreover, it takes quite some time to warm up the trap and the adjacent fittings as well as to cool them down again (Wampler, 1997).…”

Section: Cold Trappingmentioning

confidence: 99%

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Pillonel

Bosset

Tabacchi

2002

LWT - Food Science and Technology

117

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Section: Cold Trappingmentioning

confidence: 99%

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Pillonel

Bosset

Tabacchi

2002

LWT - Food Science and Technology

117

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“…Easy elimination of interferences from the complex sample matrix. Ability to analyze low molecular weight volatiles without the presence of a solvent peak [22]. Relative low cost per analysis, easy automation, and simple and fast isolation of the volatiles [21,22].…”

Section: Static Headspace Samplingmentioning

confidence: 99%

“…Withdrawing and transferring only small portion of the headspace (1-2 mL) results in poor sensitivity for trace level volatile analytes [22,23].…”

Section: Static Headspace Samplingmentioning

confidence: 99%

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Instrumental Analysis of Seafood Flavour

Kim

Cadwallader

2010

Handbook of Seafood Quality, Safety and Health Applications

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The complex flavour of seafood is composed of equally important nonvolatile taste-and aroma-active components. Early investigations on seafood flavour focused mainly on the taste-active components, which are generally non-volatile and low-molecular-weight extractive components. These may be divided into two broad groups: nitrogenous compounds including amino acids, low-molecular-weight peptides, nucleotides, and organic bases; and non-nitrogenous compounds including organic acids, sugars, and inorganic constituents such as mineral salts [1,2]. Study of the taste active constituents has attracted considerable attention and their importance to seafood flavour has been thoroughly reviewed [3][4][5][6]. The first study of this type was conducted during the early 1900s [7]. Since that time, most investigations in this area have involved the quantitative analysis of extractive components (mainly nucleotides and free amino acids) by wet-chemical and/or liquid chromatographic methods, including ion exchange chromatography and high-performance liquid chromatography [6,[8][9][10][11][12][13][14].Volatile (aroma) constituents are key to flavour perception. Without aromas, it is very difficult to identify the flavour of specific food products including seafood [15]. Seafood aromas can be formed via several mechanisms, which may be subdivided into four categories according to a precursor-mechanism relationship: 1) enzyme-mediated conversion of lipids to aromas; 2) autoxidative degradation of free fatty acids leading to the formation of volatile carbonyls, acids, and alcohols; 3) enzymatic conversion of sulphur-and nitrogen-containing precursors to volatiles including dimethyl sulphide; and 4) thermal decomposition of precursors upon processing or cooking [16].The aroma components may contribute to the development of pleasant (characteristic flavour) or off-flavour characteristics of seafood. The characteristic flavour of seafood has been described as green, melon-like, and iodine-like, while off-flavours include musty, fishy, woody, rancid, and petroleum notes [4,17]. Research on the volatile constituents of seafood Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…Therefore, parameters that effect partition coefficient and sorption rate also influence on an absorbed amount of analytes, reproducibility, and sensitivity in headspace SPME. The partition equilibrium in headspace SPME system depends on temperature, extraction time, headspace volume, sample volume, agitation in sample, initial concentration of sample, and type and uniformity of the matrix (Zhang and Pawliszyn 1993;Yang and Peppard 1994;Wampler 1997). In this study, the optimum conditions of extraction time and temperature were investigated on a 75 μm PDMS/ carboxen fiber; 2 mL of the matrix sample spiked with target alkylpyrazines in 10 mL commercially available autosampler vial was used at the concentration of 500 ng/mL.…”

Section: Optimization Of Hs-spmementioning

confidence: 99%

Determination of volatile alkylpyrazines in microbial samples using gas chromatography-mass spectrometry coupled with head space-solid phase microextraction

et al. 2016

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Background: Determination of volatile alkylpyrazines (VAPs) in microbial samples is needed for the understanding of microbial metabolism. An analytical method for screening and quantification of six volatile alkylpyrazines was developed and successfully applied to the real microbial samples. Methods: Headspace-solid phase microextraction (HS-SPME) which is a simple extraction simultaneously carrying out clean-up and pre-concentration of VAPs in microbial samples was adopted. GC-TOF/MS with CombiPal SPME autosampler was used for fast screening of microbial samples and the optimization of HS-SPME condition. Separation and quantification of six VAPs that have the potential to be detected in microbial samples using quadrupole GC/MS in chemical ionization (CI) mode were carried out. Results: The optimal extraction conditions for HS-SPME at 50°C and 50 min were investigated. To eliminate matrix effects, DB-WAX column was more appropriate to separate each alkylpyrazines from the interferences than DB-5MS column. Chemical ionization provided enhanced confirmation from adduct ions ([M + 29] + and [M + 41] + ) of methane reagent gas as well as increasing signal intensity of molecular ions for quantitative analysis. Linear calibration curves of six alkylpyrazines were obtained within a range between 1 and 50 ng/g. Conclusions: This proposed method was successfully applied to the microbial samples. 2-Methylpyrazine and 2,5-dimethylpyrazine were determined in the level of 6.0~34.0 ng/g.

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Analysis of Food Volatiles Using Headspace- Gas Chromatographic Techniques

Cited by 28 publications

References 18 publications

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Instrumental Analysis of Seafood Flavour

Determination of volatile alkylpyrazines in microbial samples using gas chromatography-mass spectrometry coupled with head space-solid phase microextraction

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