Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractCharacterisation of geranylgeranyl diphosphate synthase from the sandfly Lutzomyia longipalpis    Next AbstractHydrolysis of polydimethylsiloxane fluids in controlled aqueous solutions »

Talanta


Title:Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products
Author(s):Ducki S; Miralles-Garcia J; Zumbe A; Tornero A; Storey DM;
Address:"Biomedical Sciences Research Institute, School of Environment and Life Sciences, University of Salford, The Crescent, Salford, M5 4WT Greater Manchester, United Kingdom"
Journal Title:Talanta
Year:2008
Volume:20070902
Issue:5
Page Number:1166 - 1174
DOI: 10.1016/j.talanta.2007.08.034
ISSN/ISBN:1873-3573 (Electronic) 0039-9140 (Linking)
Abstract:"The aroma profile of cocoa products was investigated by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). SPME fibers coated with 100 microm polydimethylsiloxane coating (PDMS), 65 microm polydimethylsiloxane/divinylbenzene coating (PDMS-DVB), 75 microm carboxen/polydimethylsiloxane coating (CAR-PDMS) and 50/30 microm divinylbenzene/carboxen on polydimethylsiloxane on a StableFlex fiber (DVB/CAR-PDMS) were evaluated. Several extraction times and temperature conditions were also tested to achieve optimum recovery. Suspensions of the samples in distilled water or in brine (25% NaCl in distilled water) were investigated to examine their effect on the composition of the headspace. The SPME fiber coated with 50/30 microm DVB/CAR-PDMS afforded the highest extraction efficiency, particularly when the samples were extracted at 60 degrees C for 15 min under dry conditions with toluene as an internal standard. Forty-five compounds were extracted and tentatively identified, most of which have previously been reported as odor-active compounds. The method developed allows sensitive and representative analysis of cocoa products with high reproducibility. Further research is ongoing to study chocolate making processes using this method for the quantitative analysis of volatile compounds contributing to the flavor/odor profile"
Keywords:Cacao/*chemistry Food Handling Gas Chromatography-Mass Spectrometry/*methods Organic Chemicals/analysis Reproducibility of Results Solid Phase Microextraction/*methods Volatilization;
Notes:"MedlineDucki, Sylvie Miralles-Garcia, Javier Zumbe, Albert Tornero, Antonio Storey, David M eng Evaluation Study Research Support, Non-U.S. Gov't Netherlands 2008/03/29 Talanta. 2008 Feb 15; 74(5):1166-74. doi: 10.1016/j.talanta.2007.08.034. Epub 2007 Sep 2"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 01-07-2024