Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Bueno, Mónica; Resconi, Virginia C.; Campo, M. M.; Sáenz-Navajas, María-Pilar; Escudero, Ana

doi:10.1016/j.foodchem.2018.12.082

Cited by 63 publications

(37 citation statements)

References 38 publications

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“…A DB-WAX capillary column (30 m × 0.32 mm × 0.25 μm, Agilent Technologies, Inc., Palo Alto, CA, USA) was used. Helium was used as a carrier gas at a constant linear gas flow velocity of 1.0 mL/min [66]. The injector temperature was 250 °C.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

et al. 2019

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It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect for the flavor of skim milk. In this study, to explore the optimal processing conditions, milk was preheated at 30 °C, 40 °C, 50 °C, 60 °C for 30 min prior to defatting. When the optimal temperature was determined, milk was then preheated at the optimal temperature for 10 min, 20 min, 30 min, 40 min and 50 min, respectively, to obtain the best preheating time. Distinctions between skim milk samples with different processing conditions were studied by sensory evaluation, e-tongue and HS-SPME-GC-MS analysis. Principle components analysis (PCA) and cluster analysis (CA) were selected to associate with e-tongue results and compare the similarities and differences among the skim milks. Sensory and e-tongue results matched and both showed that a preheating temperature of 50 °C and 30 min time might be the optimal combination of processing conditions. Thirteen volatiles, including ketones, acids, aldehydes, alcohols, alkanes and sulfur compounds, were analyzed to evaluate flavor of the skim milks produced by different preheating treatments. Combined with previous studies, the results indicated that most volatile compounds were decreased by reducing the fat concentration and the typical compound 2-heptanone was not detected in our skim milk samples.

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Section: Methodsmentioning

confidence: 99%

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

et al. 2019

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“…Since hydrodistillation was limited to plants producing essential oils, the extraction of VOCs was captured efficiently in the "head space," an enclosed volume of air surrounding the plant [6], and the use of the Solid Phase Microextraction (SPME) was shown to be the most commonly used method [5], which was a very simple and efficient technique [7] as well as an immediate one-site analysis of biogenic VOC [8]. In fact, this technique, based on the absorption-adsorption of the analytes into a coated fiber, has gained popularity in many fields of analytical chemistry, mainly in food and flavor analysis [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Volatilomic Analysis of Four Edible Flowers from Agastache Genus

et al. 2019

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Volatilomes emitted from edible flowers of two species of Agastache (A. aurantiaca (A.Gray) Lint & Epling, and A. mexicana (Kunth) Lint & Epling) and from two hybrids (Agastache ‘Arcado Pink’ and Agastache ‘Blue Boa’) were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils. Oxygenated monoterpenes were almost always the predominant class (>85%) of volatile organic compounds (VOCs) in each sample of A. aurantiaca, A. ‘Blue Boa’ and A. mexicana, with the exception of A. ‘Arcado Pink’ (38.6%). Pulegone was the main compound in A. aurantiaca (76.7%) and A. ‘Blue Boa’ (82.4%), while geranyl acetate (37.5%) followed by geraniol (16%) and geranial (17%) were the principal ones in A. mexicana. The essential oil composition showed the same behavior as the VOCs both for the main class as well as the major constituent (pulegone) with the same exception for A. mexicana. Total soluble sugars, secondary metabolites (polyphenols, flavonoids and anthocyanins) and antioxidant activity were also investigated to emphasize the nutraceutical properties of these edible flowers.

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“…At present, most of the research on the aroma of vegetable oils is analyzed by HS‐SPME‐GC‐MS (Bueno, Resconi, Campo, Ferreira, & Escudero, ; Moreira et al, ). This method can only explain the chemical composition and content of volatiles in terms of chemistry, but not all volatile components contribute to the characteristic aroma of safflower seed oil.…”

Section: Discussionmentioning

confidence: 99%

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Lin

Chen

Han

et al. 2019

Food Science & Nutrition

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Three varieties of safflower seed oil (SSO) from Xinjiang Autonomous Region, China, were analyzed by headspace solid‐phase micro‐extraction gas chromatography coupled with mass spectrometry (HS‐SPME‐GC‐MS) to reveal volatile components. Overall, 67 volatile components were determined and four compounds including isoamyl alcohol, caproic acid, n‐pentanal, and heptanal were newly identified in SSO as aroma‐active components. Meanwhile, 16 compounds were selected by relative odor activity value (ROAV) to evaluate contributions of single compounds to the overall odor (ROAV > 1), in which nonanal, (Z)‐6‐nonenal, and (E)‐2,4‐decadienal were the top three contributed substances (ROAV > 70). The sensory panel was described as eight definition terms (grassy, fruity, almond, mushroom, fatty, sweet, paddy, and overall fragrance). Principal component analysis (PCA) revealed a significant separation of three cultivars with the first principal component (PC‐1) and the second principal component (PC‐2) expressing 73.9% and 23.1%, respectively. Both PCA and ROAV allowed identifying the compounds positively correlated to sensory evaluation.

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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Cited by 63 publications

References 38 publications

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

Volatilomic Analysis of Four Edible Flowers from Agastache Genus

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

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