Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology

Januszkiewicz, Julien; Sabik, Hassan; Azarnia, Sorayya; Lee, Byong H.

doi:10.1016/j.chroma.2008.04.067

Cited by 56 publications

(43 citation statements)

References 20 publications

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“…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%

“…Multivariate designs offer simultaneous variation of several parameters, consequently reducing the number of experiments to be performed in SPME optimization procedure. [13][14][15] As to the knowledge of the authors, there is no published work about the utilization of multivariate optimization designs for SPME method development associated with the extraction of volatile and semivolatiles base wine aroma constituents.Wines produced in the state of Rio Grande do Sul in the South part of Brazil represent 90% of the Brazilian wine production. The aroma of these wines are poorly known and for this reason this study was carried out to investigate the aroma of base wines of five different wineries of Rio Grande do Sul state, Brazil.…”

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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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Section: Effect Of Sample Agitation On Extraction Efficiencymentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

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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“…In this way, no evaluation of the interactions existing between the parameters can be accomplished. Experimental design techniques have also been applied [33][34][35][36][37][38][39][40][41][42][43] but few applications are present regarding honey [44][45][46].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

Robotti

Campo

Riviello

et al. 2017

Journal of Chemistry

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Head space (HS) solid phase microextraction (SPME) followed by gas chromatography with mass spectrometry detection (GC-MS) is the most widespread technique to study the volatile profile of honey samples. In this paper, the experimental SPME conditions were optimized by a multivariate strategy. Both sensitivity and repeatability were optimized by experimental design techniques considering three factors: extraction temperature (from 50 ∘ C to 70 ∘ C), time of exposition of the fiber (from 20 min to 60 min), and amount of salt added (from 0 to 27.50%). Each experiment was evaluated by Principal Component Analysis (PCA) that allows to take into consideration all the analytes at the same time, preserving the information about their different characteristics. Optimal extraction conditions were identified independently for signal intensity (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and repeatability (extraction temperature: 50 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) and a final global compromise (extraction temperature: 70 ∘ C; extraction time: 60 min; salt percentage: 27.50% w/w) was also reached. Considerations about the choice of the best internal standards were also drawn. The whole optimized procedure was than applied to the analysis of a multiflower honey sample and more than 100 compounds were identified.

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“…Headspace solid phase micro-extraction (HS-SPME) is a technique currently used for a great variety of cheeses, as it (Pinho et al, 2003;Mallia et al, 2005;Condurso et al, 2008;Januszkiewicz et al, 2008); however, information regarding the volatile fraction and the use of SPME extraction of volatiles from caprine Coalho cheese (known to have a unique sensory profile)…”

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Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

et al. 2016

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Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology

Cited by 56 publications

References 20 publications

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

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

Optimization of the Extraction of the Volatile Fraction from Honey Samples by SPME-GC-MS, Experimental Design, and Multivariate Target Functions

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

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