Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS

2015 ◽  
Vol 7 (2) ◽  
pp. 521-529 ◽  
Author(s):  
Stanislau Bogusz Junior ◽  
Paulo Henrique Março ◽  
Patrícia Valderrama ◽  
Flaviana Cardoso Damasceno ◽  
Maria Silvana Aranda ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Suitable Method ◽  
Volatile Fraction ◽  
Headspace Solid Phase Microextraction ◽  
Capsicum Spp ◽  
Chemometric Approach

A suitable method based on HS-SPME, GC × GC-TOFMS and a chemometric approach was used aiming the investigation of the volatile fraction of Capsicum peppers.

Determining Chemical Activity of (Semi)volatile Compounds by Headspace Solid-Phase Microextraction

2007 ◽  
Vol 79 (7) ◽  
pp. 2869-2876 ◽  
Author(s):  
Charlotte N. Legind ◽  
Ulrich Karlson ◽  
Joel G. Burken ◽  
Fredrik Reichenberg ◽  
Philipp Mayer
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Chemical Activity ◽  
Headspace Solid Phase Microextraction

scholarly journals Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Jingke Liu ◽  
Wei Zhao ◽  
Shaohui Li ◽  
Aixia Zhang ◽  
Yuzong Zhang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sample Preparation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Foxtail Millet ◽  
Diethyl Ester ◽  
Fiber Types ◽  
Headspace Solid Phase Microextraction ◽  
Spme Fiber

The volatile compounds in foxtail millet sake were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectroscopy (GC-MS). Different methods of sample preparation were used to optimize this method (SPME fiber types, sample amount, extraction time, extraction temperature, content of NaCl, and rotor speed). For final method of sample preparation, 8 mL of sake was placed in a 15 mL headspace vial with addition of 1.5 g of NaCl; a 50/30 μm DVB/CAR/PDMS SPME fiber was used for extraction at 50°C for 30 min with 10 rpm continuous stirring. A total of 41 volatile compounds were identified from the sake sample, including 9 esters, 6 alcohols, 4 acids, 4 aldehydes, 9 hydrocarbons, 7 benzene derivatives, and 2 others. The main volatile compounds were ethyl acetate, phenylethyl alcohol, butanedioic acid diethyl ester, and hexadecane. According to their odors active values (OAVs), 10 volatile compounds were established to be odor active compounds and to contribute to the typical foxtail millet sake aroma. Hexanoic acid ethyl ester was the most prominent odor active compound.

Sign in / Sign up

Export Citation Format

Share Document