SEARCH · PubMed Health

Results for “Solid Phase Microextraction”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 1,387 records · Page 77Linked to original sources

PubMed2002

Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection.

Ionizing radiation is an effective processing technology for pathogen inactivation on various foods. However, the generation of off-odor is a concern for some irradiated meats. This study was conducted to investigate volatile sulfur compounds of precooked ready-to-eat turkey breast as functions of radiation dose and subsequent storage. Precooked turkey breast was exposed to 0, 1, 2, 3, 4, and 5 kGy of gamma radiation and stored for 14 days at 5 degrees C. Volatile sulfur compounds were extracted using solid phase microextraction (SPME), followed by gas chromatographic separation and pulsed flame photometric detection. Irradiation dramatically increased concentrations of hydrogen sulfide, sulfur dioxide, methanethiol, and dimethyl disulfide. The rate of increase was higher at low doses (0-2 kGy) than at higher doses of 3-5 kGy. Carbon disulfide was the only volatile sulfur compound that was reduced by irradiation. Concentrations of all volatile sulfur compounds decreased in both irradiated and nonirradiated samples stored at 5 degrees C.

Animals↗

PubMed2002

Differences in the fragrances of pollen and different floral parts of male and female flowers of Laurus nobilis.

The headspace analyses of pollen, whole living female and male flowers, and staminoids have been performed on Laurus nobilis L. (Lauraceae) from Italy to determine whether there are differences in the volatiles emitted in order to give a contribution to the roles of the different flower parts in the pollination ecology of dioecious plants. Also, the essential oils obtained from male and female plants have been studied to evaluate a possible correlation between the spontaneously emitted volatiles and the constituents stored in the glandular tissues. Furthermore, the headspace sampling technique has been improved, with respect to previously employed methods, by means of solid-phase microextraction (SPME).

Chromatography, Gas↗

PubMed2002

Volatile sesquiterpene hydrocarbons characteristic for Penicillium roqueforti strains producing PR toxin.

Volatile metabolites that might accompany production of PR toxin by Penicillium roqueforti were investigated. Volatiles and PR toxin were evaluated for 16 strains of P. roqueforti. Solid phase microextraction was used for isolation of volatiles. Thirteen strains produced PR toxin, and all of them produced a specific set of sesquiterpene hydrocarbons including (+)-aristolochene-an intermediate in PR toxin biosynthesis, beta-bisabolene, alpha-chamigrene, diepi-alpha-cedrene, beta-elemene isomer, beta-elemene, beta-gurjunene, beta-himachalene, alpha-panasinsene, beta-patchoulene, beta-patchoulene isomer, alpha-selinene, and valencene. Aristolochene and the remainder of the sesquiterpene hydrocarbon profile were unique for P. roqueforti producing PR toxin. They were absent in nontoxigenic P. roqueforti and in 40 strains of other Penicillium species. Volatile compounds, sesquiterpene hydrocarbons, and aristolochene paralleled PR toxin synthesis. Incubation temperature (20, 24, or 27 degrees C) and water content in the medium (20, 30, or 40%) influenced the amount of produced sesquiterpenes, but not their profile, suggesting it is species specific. The sesquiterpene hydrocarbon pattern and especially aristolochene can be used as volatile markers for detecting the process of undergoing biosynthesis of PR toxin by P. roqueforti.

Culture Media↗

PubMed2002

Changes in volatile compounds of gamma-irradiated fresh cilantro leaves during cold storage.

Consumption of salsas and dishes containing cilantro has been linked to several recent outbreaks of food-borne illness due to contamination with human pathogens. Ionizing irradiation can effectively eliminate food-borne pathogens from various vegetables including cilantro. However, the effect of irradiation on aroma of fresh cilantro is unknown. This study was conducted to investigate the effect of irradiation on volatile compounds of fresh cilantro leaves. Fresh cilantro leaves (Coriandrum sativum L) were irradiated with 0, 1, 2, or 3 kGy gamma radiation and then stored at 3 degrees C up to 14 days. Volatile compounds were extracted using solid-phase microextraction (SPME), followed by gas chromatographic separation and mass spectra detection at 0, 3, 7, and 14 days after irradiation. Most of the volatile compounds identified were aldehydes. Decanal and (E)-2-decenal were the most abundant compounds, accounting for more than 80% of the total amount of identified compounds. The amounts of linalool, dodecanal, and (E)-2-dodecenal in irradiated samples were significantly lower than those in nonirradiated samples at day 14. However, the most abundant compounds [decanal and (E)-2-decenal] were not consistently affected by irradiation. During storage at 3 degrees C, the amount of most aldehydes peaked at 3 days and then decreased afterward. Our results suggest irradiation of fresh cilantro for safety enhancement at doses up to 3 kGy had minimal effect on volatile compounds compared with the losses that occurred during storage.

Acyclic Monoterpenes↗

PubMed2003

Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds.

Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, beta-damascenone, and beta-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration curve were 5.5-, 2-, and 12-fold higher, respectively, than those calculated by calibration based on buffer solutions. Static headspace analyses indicated that, in most cases, the tomato matrix significantly retains the odorants relative to the buffer solution. Thus, the concentration of odorants in the headspace of tomato is lower than expected compared to a simple matrix such as buffer. CaCl(2), although needed in crushed fruit tissue to block enzymatic activity, was found to interact specifically with 2-isobutylthiazole, reducing its content in the headspace by at least 6-fold. If a matrix effect is found, analysis of the odorant molecule contents in the headspace rather than in the food is recommended in order to better evaluate their access to the olfactory receptors.

Aldehydes↗

PubMed2003

Biosynthetic origin of geosmin in red beets (Beta vulgaris L.).

Geosmin provides the characteristic but sometimes undesirable "earthy" flavor to red table beets. To date, it is not known whether geosmin is a byproduct of beet metabolism or synthesized by soil-borne microorganisms and taken up by the beets during maturation. Analysis of mature beet roots revealed that peels contained 6 times the amount of geosmin compared to the bodies and cores. Sterilized beet seeds were aseptically grown in a basal medium prior to analysis for the presence of geosmin. Using a headspace solid-phase microextraction (HSPME) method, the relative recovery of geosmin from beet seedling extracts was 72.0 +/- 4.2% with (-)-menthone as the internal standard. The presence of geosmin in aseptically grown beet seedlings was confirmed by gas chromatography-mass spectrometry using authentic geosmin as the standard. During aseptic growth, the concentration of geosmin in seedlings remained constant for up to 5 months but increased at 6 months. Geosmin added to the growth medium was not absorbed by the seedlings. These studies support the conclusion that red beets are capable of endogenous synthesis of geosmin.

Beta vulgaris↗

PubMed2003

Analysis of terpenoids from hemlock (Tsuga) species by solid-phase microextraction/gas chromatography/ion-trap mass spectrometry.

A sampling method for determining the volatile terpenoid composition from single needles of seven Tsuga species was developed using headspace solid-phase microextraction (SPME). A reproducible sampling method for the volatile components was generated by examination of sample storage, method of needle cutting, and headspace sampling duration. Following SPME collection of the volatile compounds from the seven Tsuga species, gas chromatography/ion-trap mass spectrometry was used to identify 51 terpenoids present in the needle headspace. A semiquantitative method was devised to express individual terpenoid amounts as a percentage of all of the identified peaks in the chromatogram. The semiquantitative results permitted facile interspecies comparison using principal component analysis. Two components were able to account for 90% of the variance and were interpreted as a "species" component and a "resistance/susceptibility" component. Three interspecies groupings were evident from the principal component analysis: (1) Tsuga canadensis and Tsuga caroliniana; (2) Tsuga chinesnsis, Tsuga diversifolia, Tsuga heterophylla, and Tsuga sieboldii; and (3) Tsuga mertensiana. The finding that T. mertensiana was grouped alone and far removed from the other species adds to the morphological evidence that this species should be segregated from other Tsuga.

Bicyclic Monoterpenes↗

PubMed2003

Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma.

The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneous distillation-solvent extraction, static headspace, and solid phase microextraction methods were used for the isolation of aroma volatiles. Geranyl acetate, citronellyl acetate, citronellol, and geraniol were the major constituents in catnip. Differences in the quantitative compositions of volatile compounds isolated by the different techniques were considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil, and extract; aroma profiles of the products were expressed graphically, and some effects of odor qualities of individual compounds present in catnip on the overall aroma of this herb were observed.

Adult↗

PubMed2002

Light-induced oxidation in semihard cheeses. Evaluation of methods used to determine levels of oxidation.

Light-induced oxidation in Havarti cheese (38% fat) stored in the dark and exposed to fluorescent light was evaluated by an array of chemical, physical, and spectroscopic methods. Light-induced changes were noticeable already after short exposure times (<12 h). A clear differentiation between samples stored in the dark and samples exposed to 1000 lx fluorescent light was obtained by means of the following methods: color measurements (a values), peroxide value determinations, and evaluations of volatile oxidation products by solid-phase microextraction gas chromatography (SPME-GC). The expected changes in peroxide values in relation to storage time were not evident. Measuring free radicals by electron spin resonance spectrometry could not be done to distinguish between samples, possibly due to the conversion of radicals during sample preparation. However, significant light-exposure effects on secondary oxidation products, detected by SPME-GC, were noted for 1-pentanol, 1-hexanol, nonanal, and benzaldehyde.

Alcohols↗

PubMed2002

SPME applied to the study of volatile organic compounds emitted by three species of Eucalyptus in situ. Solid-phase micro extraction.

Headspace solid-phase microextraction coupled to gas chromatography/ion trap mass spectrometry-65 microm polydimethylsiloxane/divinylbenzene (PDMS/DVB) was used to identify and monitor the emission patterns of biogenic volatile organic compounds from leaves of Eucalyptus dunnii, Eucalyptus saligna, and Eucalyptus citriodora in situ. Short extractions (1 min) were performed every 30 min for periods of 8-10 h during 24 days taking advantage of the high capacity of this porous polymer coating. Forty-two compounds were detected and 20 identified in the headspace of E. saligna leaves, and 19 of 27 compounds were identified in the headspace of E. dunnii leaves. The emission pattern of (E)-beta-ocimene and rose oxide suggests that they may play a bioactive role in Eucalyptus.

Acyclic Monoterpenes↗

PubMed2003

Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze).

The aroma impact compound, 2-acetyl-1-pyrroline (2AP), has been identified for the first time in headspace of fresh bread flowers (Vallaris glabra Ktze) in which volatile components were extracted by solid-phase microextraction (SPME) at room temperature prior to analysis by gas chromatography-mass spectrometry. A total of 50 volatiles were detected. Among these, 23 volatiles were identified, predominantly in a group of terpenes. More volatiles were found in the extract of fresh bread flowers obtained by continuous steam distillation and solvent extraction (SDS). Of the 40 volatiles identified, the additional components were mainly straight-chain saturated hydrocarbons. 2AP was found in the extracts obtained by both SPME (0.37%) and SDS (2.71% relative proportion). Quantitative analyses of 2AP in bread flowers and other plant materials were performed by solvent extraction employing acidic solutions and capillary GC with flame ionization detection. The highest concentration of 2AP was found in dried flowers of V. glabra at 26.1 mg/kg. By comparison with other plant sources, fresh leaves of Pandanus amaryllifolius Roxb contain 2AP at 10.3 mg/kg and Thai fragrant rice, Khao Dawk Mali 105, at 3.0 mg/kg.

Chromatography, Gas↗

PubMed2003

Study of light-induced volatile compounds in goat's milk cheese.

Light-induced volatile compounds in goat cheese were studied by a combination of solid phase microextraction (SPME)-gas chromatography (GC)-mass spectrometry (MS), headspace oxygen depletion, and sensory evaluation. Samples stored under fluorescent light for 2 days at 30 degrees C had 90% more volatile compounds and 4 times more headspace oxygen depletion than samples stored in the dark at 30 degrees C. The volatiles 1-heptanol, heptanal, nonanal, and 2-decenal were formed and increased only in the light-stored samples, which may be formed from singlet oxygen oxidation of unsaturated fatty acids. Sensory evaluation showed that samples stored under light had significantly more off-flavor than samples stored in the dark at 30 degrees C (P < 0.05), and 1-heptanol, heptanal, nonanal, and 2-decenal increased the goat cheese off-flavor significantly (P < 0.05).

Aldehydes↗

PubMed2003

Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.

A biocatalyst was prepared by immobilization of Saccharomyces cerevisiae cells on grape skins. Repeated batch fermentations were conducted using this biocatalyst as well as free cells, at 25, 20, 15, and 10 degrees C. Solid phase microextraction (SPME) was used in monitoring the evolution of volatile byproducts. The effect of immobilization and temperature on evolution patterns of volatiles was obvious. The major part of esters was formed after consumption of 40-50% of the sugars. Similar processes were observed for amyl alcohols and 2-phenylethanol, whereas 1-propanol and 2-methyl-1-propanol were formed during the whole alcoholic fermentation period at an almost constant formation rate. Acetaldehyde and acetoin were synthesized in the early stages of fermentation. Afterward, their amount decreased. In most cases, immobilized cells exhibited higher formation rates of volatiles than free cells. The final concentration of esters was higher in wines produced by immobilized biocatalyst. Their amount increased with temperature decrease. The opposite was observed for higher alcohols.

Acetaldehyde↗

PubMed2003

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.

Alcohols↗

PubMed2004

Identification and sensory evaluation of volatile compounds in oxidized porcine liver.

Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor.

Animals↗

PubMed2003

Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.

The ability of skeletal dipeptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) to interact with key flavor compounds (hexanal, octanal, methional, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied using the solid phase microextraction (SPME) technique. Conditions for SPME analysis (fiber coating, sampling time, and linearity of detection) were optimized. The effect of pH on the binding was also investigated. Thermodynamic models were applied to evaluate the binding parameters n (number of binding sites), K (affinity constant), and DeltaG (Gibb's free energy) to all of the flavor compounds studied, and they showed an absence of cooperative effect. Carnosine was the peptide with the highest affinity for all of the volatile compounds except 2-pentanone. Its interaction with hexanal and methional was significantly affected by pH. Anserine showed a lower level of interactions with hexanal, methional, 2-methylbutanal, and 3-methylbutanal, whereas myoglobin interacted with only hexanal and 2-methylbutanal. Differences in aroma retention can thus result in different sensory perceptions of muscle foods.

Aldehydes↗

PubMed2003

Studies of selenium-containing volatiles in roasted coffee.

Coffee has been an important and heavily used beverage in many cultures over a long period of time. Although sulfur species have been found to be abundant constituents, no work to date has explored the presence of selenium analogues. Investigation of volatile selenium species from green coffee beans, roasted beans, and brewed coffee drink was performed using solid phase microextraction (SPME) sample preconcentration in conjunction with GC/ICP-MS. Several volatile selenium species at trace levels were detected from roasted coffee beans as well as in the steam from brewed coffee drinks. No detectable selenium (and sulfur) species, however, were found in the headspace of green beans, indicating that selenium-containing volatiles are formed during roasting, as is the case for the sulfur volatiles. Matching standards were prepared and used to identify the compounds found in coffee. Artificial supplementation of the green coffee beans with selenium before roasting was performed to further characterize the selenium-containing volatiles formed during the coffee-roasting process.

Coffea↗

PubMed2003

Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.

Freshness of ice-stored sardine was assessed by two sensory methods, the quality index method (QIM) and the European Union freshness grading system, and by instrumental means using the method of aroma extract dilution analysis. Screening of sardine potent volatiles was carried out at three freshness stages. In the very fresh state, the plant-like fresh volatiles dominated the odor pattern, with the exception of methional. Overall odor changes in sardine throughout storage correlated with changes in the concentration of some potent volatiles: after 2 days of ice storage, (Z)-4-heptenal, (Z)-1,5-octadien-3-one, and methional imparted an overall "fishy" odor character to sardine, whereas at a lower sensory grade (B), the compounds (E)-2-nonenal and (E,Z)-2,6-nonadienal could be, in part, associated with the slightly rancid aroma top notes. Trimethylamine was detected as a highly volatile odorant using solid-phase microextraction (SPME) headspace analysis of refrigerator-stored sardine. Intensity and sensory characteristics of some SPME determined volatiles, for example, 3-methylnonane-2,4-dione, were closely related to overall odor changes. SPME headspace analysis may be useful in the characterization of off-flavors in fish.

Animals↗