Automated Solid-Phase Microextraction GC-MS/MS Method for Quantification of Volatile Limonene Oxidation Products in Encapsulated Orange Oil

2018 ◽  
Vol 34 (1) ◽  
pp. 52-62 ◽  
Author(s):  
Matthew E. Emberger ◽  
Jianming Lin ◽  
Jana Pika ◽  
Ingo Christ ◽  
Bryan Eigenbrodt
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Products ◽  
Orange Oil ◽  
Limonene Oxidation

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

Effect of specific wavelengths on light-induced quality changes in Havarti cheese

2003 ◽  
Vol 70 (4) ◽  
pp. 413-421 ◽  
Author(s):  
Grith Mortensen ◽  
John Sørensen ◽  
Bente Danielsen ◽  
Henrik Stapelfeldt
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Light Exposure ◽  
Monochromatic Light ◽  
Oxidation Products ◽  
Quantum Yields ◽  
Light Sources ◽  
Transmission Characteristics ◽  
Secondary Oxidation ◽  
Tristimulus Colorimetry

The effects of exposure of slices of Havarti cheeses to monochromatic light of wavelengths 366 nm, 405 nm, and 436 nm, respectively, were studied by tristimulus colorimetry, solid-phase microextraction gas chromatographic analysis of volatiles, and open-end fluorescence spectroscopy. Having determined the photon fluxes of the three wavelengths by ferrioxalate actinometry, it was possible to quantify the effects of light exposure in an absolute manner. For all analyses, the most severe effects were caused by visible light, leading to colour bleaching, change in hue, riboflavin degradation, and formation of the secondary oxidation products hexanal, 1-pentanol, and 1-hexanol. Apparent quantum yields for formation of hexanal and 1-pentanol were found to be insignificantly different for 405 nm and 436 nm exposures, having values of (3–5).10−5 mol.einstein−1 and (9–13).10−5 mol.einstein−1, respectively. These compounds were not formed when exposed to 366 nm light. In contrast, 1-hexanol was formed when exposing cheese to all three wavelengths, resulting in apparent quantum yields of (2–6).10−5 mol.einstein−1. The results obtained are discussed in relation to the interplay between inherent product colorants, light sources, and transmission characteristics of the packaging materials.

scholarly journals Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3306
Author(s):  
Kai-Min Yang ◽  
Louis Kuoping Chao ◽  
Chin-Sheng Wu ◽  
Zih-Sian Ye ◽  
Hsin-Chun Chen
Keyword(s):  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Products ◽  
Peanut Oil ◽  
Acid Oxidation ◽  
Volatile Components ◽  
Peanut Shell ◽  
Headspace Solid Phase Microextraction ◽  
Roasting Temperature

Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.

scholarly journals Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

Polymers ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 521
Author(s):  
Ze Song ◽  
Qian Jia ◽  
Miaomiao Shi ◽  
Tao Feng ◽  
Shiqing Song
Keyword(s):  
Solid Phase Microextraction ◽  
Mass Spectra ◽  
Reducing Sugars ◽  
Solid Phase ◽  
Oxidation Products ◽  
Aroma Compound ◽  
Reaction Systems ◽  
Relative Contribution ◽  
Lipid Oxidation Products ◽  
Aroma Generation

The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in both meat and meat-like process flavorings. SPME(solid phase microextraction)/GC-MS was used to analyze the volatiles produced from a solution of [13C6]glucose, cysteine, and lipid degradation product- (E)-2-nonenal, heated at 130 °C for 90 min. Analysis of the mass spectra showed that the resulting 2-butyl-thiophene and 5-butyldihydro-2(3H)-furanone were 13C6-labeled and hence stemmed from glucose. Glucose and (E)-2-nonenal were equally important for the formation of 2-pentylfuran, whether cysteine was present in the reaction or not. 2-Furanmethanol, (E)-2-(1-pentenyl)-furan, 2-hexanoylfuran, ethanethiol, 5-methyl-2(5H)-thiophenone, 1-methyl-5-mercaptotetrazole, 4-pentyl-pyridine, 2-pentyl-thiophene, and 2-mercaptopropanoic acid were virtually 13C1-13C4 labeled, suggesting an origin from both glucose and cysteine and/or (E)-2-nonenal carbons. Thus, the relative contribution of aldehyde to the C-skeleton of a particular aroma compound changed substantially when both glucose and cysteine were involved in its formation.

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