Rapid and simultaneous determination of ten off-flavor compounds in water by headspace solid phase microextraction and gas chromatography-mass spectrometry

Pan, Zhizhong; Lin, Wenxiong; Yang, Zhaoguang; Lee, Hsiaowan; Li, Hai-pu

doi:10.1007/s11771-016-3049-5

Cited by 14 publications

(3 citation statements)

References 39 publications

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“…HS‐SPME technology is often used to extract volatile flavor compounds from fruits (Vivian Goh et al, 2019). The different ratios of carvone to limonene can be detected obviously when aromatic olive oil is detected and identified by HS‐SPME‐GC/MS (Assami et al, 2015; Zou et al, 2016).…”

Section: Flavor Compounds and Their Detectionmentioning

confidence: 99%

Advances in processing, encapsulation, and analysis of food flavor compounds

Gan

Zhang

Mujumdar

et al. 2023

J Food Process Engineering

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In recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.

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Section: Flavor Compounds and Their Detectionmentioning

confidence: 99%

Advances in processing, encapsulation, and analysis of food flavor compounds

Gan

Zhang

Mujumdar

et al. 2023

J Food Process Engineering

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“…As for the extraction step, several approaches to the quantitative determination of haloanisoles and halophenols have been reported, such as LLE [22,23], SFE [24], SPE [8], SPME [25][26][27][28], stir bar sorptive extraction (SBSE) [14,29], dispersive liquid-liquid microextraction (DLLME) [17,30,31], ultrasound-assisted emulsification microextraction (USAEME) [16], and vortex-assisted liquid-liquid microextraction (VALLME) [4]. These methods also played important roles in shortening the operational time (DLLME, USAEME, and, VALLME) or reducing manual operation (SPE, SPME, and SBSE).…”

Section: F I G U R E 1 Formation Of Trihaloanisoles and Their Direct mentioning

confidence: 99%

Simultaneous determination of haloanisoles and halophenols in water using in situ acylation combined with solid‐phase microextraction with gas chromatography and mass spectrometry

Wang

Pan

Zhang

et al. 2016

J of Separation Science

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In this work, an in situ acylation combined with solid-phase microextraction coupled to gas chromatography and mass spectrometry method has been developed for simultaneously determining haloanisoles (2,4,6-trichloranisole, 2,4,6-tribromoanisole), and their direct precursors (2,4,6-trichlorophenol, 2,4,6-tribromophenol) and indirect precursors (2-chloropenol, 2,4-dichlorophenol, 2-bromophenol, 2,4-dibromophenol) in water. The key parameters for the solid-phase microextraction were determined by using Plackett-Burman screening and optimized by central composite optimization. Under optimal conditions, the eight compounds can be analyzed in a short time (33 min) with a strong linearity ranging from 2 to 200 ng/L (correlation coefficient greater than 0.996), showing good sensitivities with the limit of detection in a range of 0.23-0.91 ng/L and a limit of quantification of 0.77-3.03 ng/L, good repeatability (2.00-9.10%) and interday precision (1.67-11.3%). When environmental water samples were treated, the recoveries of target compounds were 75.5-127.3%, suggesting that the developed method could be applied in probing the origin of haloanisoles and monitoring halophenols and haloanisoles in natural waters at concentration levels of ng/L.

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“…This technique presents remarkable advantages for volatilome analysis, including high selectivity and sensitivity, possible automation of extraction, solvent-free process and small sample volume [14]. Extraction efficiency is affected by experimental factors [19,20].…”

Section: Introductionmentioning

confidence: 99%