Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks

Arisseto, Adriana Pavesi; Vicente, Eduardo; Furlani, Régina Prado Zanes; Pereira, Ana Luiza Duarte; Toledo, Maria Cecília de Figueiredo

doi:10.1007/s12161-012-9554-8

Cited by 17 publications

(7 citation statements)

References 14 publications

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“…This simple and rapid technique integrates sampling, extraction, concentration, and feeding, which can be combined with gas or liquid chromatography (Zhao & Gao, ). So far, HS‐SPME is widely used to analyze the flavor substances in wine (Revi, Badeka, Kontakos, & Kontominas, ; Villiers, Alberts, Tredoux, & Nieuwoudt, ), fruits and vegetables (Calderón‐Preciado & Bayona, ; Gokbulut & Karabulut, ), beverage (Arisseto, Vicente, Furlani, & Pereira, ; Pandey & Kim, ), milk products (Hayaloglu, Yasar, Tolu, & Sahingil, ; Urgeghe et al, ), and meat products (Benet et al, ; Watkinsa, Roseb, Warnera, Dunsheaa, & Pethicka, ). In the case of beef flavor, there are also many studies about the effects of cooking and heating conditions on volatile flavor substances in beef (Kerth, ; Watanabe et al, ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Wang

Zhu

Han

et al. 2017

J Food Process Preserv

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Volatile flavor compounds of three raw and cooked beef cuts (rib, flank, and shank) were analyzed by HS‐SPME–GC–MS. Based on the specificity of volatile substances in beef, an orthogonal test for HS‐SPME was designed and the extraction temperature, extraction time and desorption time were studied and optimized. The appropriate conditions for beef volatiles detection were: a 2 min desorption and a 50 min extraction at 80 °C. A total of 61 volatiles were detected successfully. Variety of volatiles was nearly consistent while contents were slightly different among three parts. Meanwhile, in the same part, types and contents of volatiles were different between raw and cooked beef, which could explain why the raw beef are basically not fragrant and flavors were generated after cooked. The optimization of HS‐SPME–GC–MS provided valuable information of beef ingredients, and the aroma changes can also reflect the change of beef taste. Practical applications Beef volatile compounds between raw and cooked, which can be a prime exploration of beef quality and taste trait in the field of food flavor, that how the special beef aromas change between raw and cooked beef was studied and the source of some certain chemical substances were traced to explain for the special beef flavor. Besides, this article can be a preliminary study to analysis beef flavor by sensor detection. The sample was prepared into a liquid state and could be well applied in electrochemical detection. In view of the development of rapid detection techniques, sensory evaluation is popular but lack of objectivity and repeatability. It is intended to contrive a new sensor array or biosensors to analyze the beef taste quality during the processing. The measurement can be a mature verification to sensor detection and can be applied to other meat products.

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Section: Introductionmentioning

confidence: 99%

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Wang

Zhu

Han

et al. 2017

J Food Process Preserv

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“…An increase on acidity may have been due to chemical equilibrium modifications inside the PET bottles (Nyman et al, 2010). During the storage, precipitation and dissolving of salts (Dias et al, 2011) and even the incorporation of oxygen during bottling and storage (Arisseto et al, 2013) are common, modifying their compositions and pH value. PET bottle permit gas exchanges and allows light to pass through (Katoch et al, 2010), which would cause alterations on pH and acidity levels (Nyman et al, 2010).…”

Section: Sensory and Composition Evaluationmentioning

confidence: 99%

“…From the start of the shelf life (SF0), after 120 days and at 20 °C, an increase of approximately 210% in the benzene level was reached (Table 2); however, at 30 °C this enhancement was 750%, and the quantity of benzene detected was 4 µg/kg and 11 µg/kg, respectively. Higher temperatures can lead to an increase in benzene formation in soft drinks (Arisseto et al, 2013), which is a compound with great toxicity for humans (Türkoğlu, 2007), and its level is regulated (Onternational Council of Beverages Associations, 2006).…”

Section: Benzene Formationmentioning

confidence: 99%

“…Soft drinks are susceptible to microbial spoilage because their high carbon-to-nitrogen (C/N) ratio and low pH (3.5) allows the growth of acetic and lactic acid bacteria, molds, and yeasts (Belletti et al, 2007). Benzoic and sorbic acids have been used as preservatives in soft drinks (Arisseto et al, 2013), but by associated of benzoic acid to ascorbic acids can generate a benzene accumulation in soft drinks (Nyman et al, 2010). At low pH, highly reactive hydroxyl radicals can form by an ascorbic acid-assisted pathway, catalyzed by iron (Fe 3+ ) and/or copper (Cu 2+ ) (Nyman et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

et al. 2019

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Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Onitially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UO/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UO/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.

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“…The fingerprint technique, which characterizes the integral and local features of the brine samples, can be used to make comprehensive quality assessments of southern stinky tofu. Due to the highly complex GC‐MS datasets obtained from brines, chemometric techniques have become essential to analyze the chemical variability and to detect slightly and almost imperceptible composition changes (Arisseto, Vicente, Furlani, Pereira, & de Figueiredo Toledo, ; Li, Cai, & Shao, ; Lv et al., ; Zhang et al., ). Therefore, in this study, the fingerprints of organic volatile flavor compounds in the brine samples of southern stinky tofu from five manufacturers were studied using HS‐SPME/GC‐MS with the aid of chemometric methods.…”

Section: Introductionmentioning

confidence: 99%

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

Xie

Tang

et al. 2019

Food Science & Nutrition

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It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid‐phase microextraction/gas chromatography–mass spectrometry (HS‐SPME/GC‐MS) with the aid of chemometric methods. The fingerprints were obtained by HS‐SPME/GC‐MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. The results show that the time shifts in the samples can be accurately corrected by the time shift alignment method despite unexpected interferences. The fingerprint information was evaluated by Shannon entropy, while the similarities and differences in the fingerprints were investigated by correlation coefficient. Moreover, the identification of stinky tofu manufacturers can be achieved by principal component analysis. The predominant volatile compounds in southern stinky tofu brines were indole, 3‐methylindole, phenol, and 4‐methylphenol. Therefore, the established fingerprinting of volatile compounds for the brines by combining HS‐SPME/GC‐MS with chemometric methods was a simple and reliable method.

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Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks

Cited by 17 publications

References 14 publications

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS

Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

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