The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Solid-Phase Microextraction Method Development for Headspace Analysis of Volatile Flavor Compounds
Abstract
Solid-phase microextraction (SPME) fibers were evaluated for their ability to adsorb volatile flavor compounds under various conditions with coffee and aqueous flavored solutions. Experiments comparing different fibers showed that poly(dimethylsiloxane)/divinylbenzene had the highest overall sensitivity. Carboxen/poly(dimethylsiloxane) was the most sensitive to small molecules and acids. As the concentrations of compounds increased, the quantitative linear range was exceeded as shown by competition effects with 2-isobutyl-3-methoxypyrazine at concentrations above 1 ppm. A method based on a short-time sampling of the headspace (1 min) was shown to better represent the equilibrium headspace concentration. Analysis of coffee brew with a 1-min headspace adsorption time was verified to be within the linear range for most compounds and thus appropriate for relative headspace quantification. Absolute quantification of volatiles, using isotope dilution assays (IDA), is not subject to biases caused by excess compound concentrations or complex matrices. The degradation of coffee aroma volatiles during storage was followed by relative headspace measurements and absolute quantifications. Both methods gave similar values for 3-methylbutanal, 4-ethylguaiacol, and 2,3-pentanedione. Acetic acid, however, gave higher values during storage upon relative headspace measurements due to concurrent pH decreases that were not seen with IDA.
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Cites
Studies on Character Impact Odorants of Coffee Brews
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Solid-Phase Microextraction for the Analysis of Human Breath
Grote, C., & Pawliszyn, J. (1997) · Analytical Chemistry · doi:10.1021/ac960749l · Cited by 300
Langenfeld, J. J., Hawthorne, S. B., & Miller, D. J. (1996) · Analytical Chemistry · doi:10.1021/ac950862w · Cited by 212
New Trends in Solid-Phase Microextraction
Eisert, R., & Pawliszyn, J. (1997) · Critical Reviews in Analytical Chemistry · doi:10.1080/10408349708050585 · Cited by 207
Hawthorne, S. B., Miller, D. J., Pawliszyn, J., & Arthur, C. L. (1992) · Journal of Chromatography A · doi:10.1016/0021-9673(92)85360-6 · Cited by 194
Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples
Semmelroch, P., & Grosch, W. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)94411-7 · Cited by 172
Jeleń, H. H., Wlazły, K., Wa̧sowicz, E., & Kaminski, E. J. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9707290 · Cited by 144
Strategies for the Analysis of Polar Solvents in Liquid Matrixes
Górecki, T., Martos, P. A., & Pawliszyn, J. B. (1998) · Analytical Chemistry · doi:10.1021/ac9703515 · Cited by 132
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Cheddar cheese ripening and flavor characterization: A review
Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., & Hafiz, I. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.634531 · Cited by 94
Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses
Fuchsmann, P., Stern, M. T., Brügger, Y.-A., & Breme, K. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b02536 · Cited by 40
Metadata
- Authors
- Roberts, D. D., Pollien, P., & Milo, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-06-01
- Volume
- 48
- Issue
- 6
- Pages
- 2430-2437
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1964017468
- Cited by
- 279
- References
- 11
- FWCI
- 14.67
- Type
- journal article
- Language
- en
- Open access
- closed
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