Analysis of Headspace Compounds of Distillers Grains using SPME in Conjunction with GC/MS and TGA

Biswas, Saurabh; Staff, Charlie

doi:10.1006/jcrs.2000.0362

Cited by 25 publications

(18 citation statements)

References 6 publications

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“…A first small loss of weight occurs near 100 8C due to dehydration, which accounts for the moisture content (Abdou et al, 2008;Biswas and Staff, 2001). Near 240 8C the degradation of protein amino acid residues can give rise to a second loss of weight (Biswas and Staff, 2001;Yi et al, 2004). The higher loss of mass, occurring near 360 8C, can be attributed to polysaccharide degradation (Cerqueira et al, 2011;Sagheer et al, 2009).…”

Section: Thermal Analysis Of the Polymeric Materials From Sea Saltmentioning

confidence: 93%

“…Since thermograms of all the samples analysed follow a similar behaviour, a typical profile for the polymeric material from sea salt weight loss was observed with the increase of temperature. A first small loss of weight occurs near 100 8C due to dehydration, which accounts for the moisture content (Abdou et al, 2008;Biswas and Staff, 2001). Near 240 8C the degradation of protein amino acid residues can give rise to a second loss of weight (Biswas and Staff, 2001;Yi et al, 2004).…”

Section: Thermal Analysis Of the Polymeric Materials From Sea Saltmentioning

confidence: 99%

See 1 more Smart Citation

Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein

Silva

Nunes

Rocha

et al. 2015

Journal of Food Composition and Analysis

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Section: Thermal Analysis Of the Polymeric Materials From Sea Saltmentioning

confidence: 93%

Section: Thermal Analysis Of the Polymeric Materials From Sea Saltmentioning

confidence: 99%

Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein

Silva

Nunes

Rocha

et al. 2015

Journal of Food Composition and Analysis

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“…SPME has opened up new avenues allowing interested researchers to study cereal flavor. The SPME method for headspace analysis of volatile compounds was successfully applied for the identification of volatiles in processed oats [7], distiller's grains [8], and bread crumbs [9].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Yousif

Bayram

Kesen

2018

Journal of Food Quality

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Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. The volatile compounds of bulgur have not been explored yet. In this study, Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectroscopy (GS-MS) methods were used to determine the volatile flavor compounds of bulgur (Antep type, produced from Durum wheat). Approaching studies were used and the results were optimized to determine the ideal conditions for the extraction and distinguish the compounds responsible for the flavor of bulgur. Approximately, 47 and 37 important volatile compounds were determined for Durum wheat and bulgur, respectively. The study showed that there was a great diversity of volatiles in bulgur produced using Durum wheat and Antep type production method. These can lead to a better understanding of the combination of compounds that give a unique flavor with more researches.

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“…Free FA are commonly determined by SPME using a variety of fibers [19][20][21][22], while glycerol determination with SPME is rarer. It has been quantified in at least one study using a similar SPME fiber coating of carboxen/polydimethylsiloxane [23] and Goicoechea et al [24] identified it using the same fiber as this study. The capsule material seems the most obvious source of glycerol.…”

Section: Resultsmentioning

confidence: 72%

Determining Ethyl Esters in Fish Oil with Solid Phase Microextraction and GC–MS

Sullivan

Budge

St‐Onge³

2009

J Americ Oil Chem Soc

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The long-chain polyunsaturated fatty acids (PUFA) found in fish oil, specifically eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) play an important part in human health. As a result, fish oil supplements are commonly consumed by people around the world. Supplements in the form of triacylglycerols (TAG) can be sold at a premium price, compared to those in the ethyl ester (EE) forms. Producers of TAG supplements require a simple, rapid method to determine the authenticity of their raw material. Here, we describe a method to quantify EE in fish oil using solid phase microextraction headspace analysis and GCMS. Despite the variation in linear ranges of the calibration curves with volatility of the EE, 30 individual FA were quantified including common saturated FA such as palmitic and stearic acid, as well as longer chain PUFA, such as EPA and DHA. The method was then applied to three commercial fish oils in the TAG form and two of the products were found to contain EE, with one containing EE above 1.5% w/w, indicating that contamination had occurred. With growing consumer interest in fish oil products, the method proposed here will help resolve future issues of authenticity in fish oils.

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Analysis of Headspace Compounds of Distillers Grains using SPME in Conjunction with GC/MS and TGA

Cited by 25 publications

References 6 publications

Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein

Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Determining Ethyl Esters in Fish Oil with Solid Phase Microextraction and GC–MS

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