Analysis of Volatile Profiles of Fermenting Grape Must by Headspace Solid-Phase Dynamic Extraction Coupled with Gas Chromatography−Mass Spectrometry (HS-SPDE GC-MS): Novel Application To Investigate Problem Fermentations

2009 ◽  
Vol 57 (12) ◽  
pp. 5161-5166 ◽  
Author(s):  
Sulette Malherbe ◽  
Vivian Watts ◽  
Hélène H. Nieuwoudt ◽  
Florian F. Bauer ◽  
Maret du Toit
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Phase Dynamic ◽  
Grape Must ◽  
Chromatography Mass Spectrometry ◽  
Dynamic Extraction ◽  
Volatile Profiles ◽  
Solid Phase Dynamic Extraction

Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

RSC Advances ◽  
2015 ◽  
Vol 5 (107) ◽  
pp. 87806-87817 ◽  
Author(s):  
Shidong Lv ◽  
Yuanshuang Wu ◽  
Jifu Wei ◽  
Ming Lian ◽  
Chen Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Multivariate Statistical Methods ◽  
Multivariate Statistical ◽  
Chromatography Mass Spectrometry ◽  
Different Types ◽  
Volatile Profiles

A method was developed based on head-space solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with multivariate statistical methods to assess volatile profiles in different types of Pu-erh teas.

scholarly journals Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 660 ◽  
Author(s):  
Lucas Leinen ◽  
Vaille Swenson ◽  
Hope Juntunen ◽  
Scott McKay ◽  
Samantha O’Hanlon ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
South Dakota ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Constituents ◽  
Chromatography Mass Spectrometry ◽  
Two Samples ◽  
Volatile Profiles

An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography–mass spectrometry (GC-MS) determination to profile the volatile constituents of 31 homemade preserves prepared in South Dakota (USA) during the period 1950–1953. Volatile profiles varied considerably, but generally decreased in detected compounds, complexity, and intensity over three successive 2-h SPME sampling periods. Volatile profiles were generally predominated by aldehydes, alcohols, esters, ketones, and organic acids, with terpenoids constituting much of the pickled cucumber volatiles. Bisphenol-A (BPA) was also serendipitously detected and then quantified in 29 samples, at levels ranging from 3.4 to 19.2 μg/kg, within the range of levels known to induce endocrine disruption effects. Absence of BPA in two samples was attributed to their lids lacking plastic liners. As the timing of their preparation coincides with the beginning of BPA incorporation into consumer products, these jars may be some of the first BPA-containing products in the USA. To the best of our knowledge, this is the first effort to characterize BPA in and volatile profiles of rare historical foods with SPME.

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