Please use this identifier to cite or link to this item: http://ddms.usim.edu.my:80/jspui/handle/123456789/8408
Title: Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
Authors: Hamed, Mirhosseini,
Yusof, Salmah,
SAH, Nazimah,
CP, Tan,
Keywords: Solid-Phase Microextraction
Gas Chromatography
Flavor Compounds
Orange Beverage Emulsion
Extraction Efficiency
Headspace Analysis
Issue Date: 2007
Publisher: Elsevier Sci Ltd
Abstract: Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 mu m, CAR/PDMS 75 mu m, PDMS/DVB 65 mu m and DVB/CAR/PDMS 50/30 mu m), adsorption temperature (25-45 degrees C), adsorption time (5-25 min), sample concentration (1-100%), sample amount (5-12.5 g), pH (2.5-9.5), salt type (K(2)CO(3), Na(2)CO(3), NaCl and Na(2)SO(4)), salt amounts (0-30%) and stirring mode were studied to develop HS-SPME condition for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions were: CAR/PDMS fiber, adsorption at 45 degrees C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; gamma-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; l-octanol, 0.06%; geranial, 0.05%; P-pinene, 0.04%; octanal, 0.03%; alpha-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R(2) >= 0.97). Average recoveries ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD) for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method was successfully applied for headspace analysis of five commercial orange beverage emulsions. (c) 2007 Elsevier Ltd. All rights reserved.
URI: http://ddms.usim.edu.my/handle/123456789/8408
http://ac.els-cdn.com/S0308814607003986/1-s2.0-S0308814607003986-main.pdf?_tid=67399964-aea8-11e5-8d0d-00000aab0f01&acdnat=1451447581_27e5601bb9b13e67721636ab46482271
ISSN: 0308-8146
Appears in Collections:Food Chemistry

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