Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 lm, CAR/PDMS 75 lm, PDMS/DVB 65 lm and DVB/CAR/PDMS 50/30 lm), adsorption temperature (25–45 C), adsorption time (5–25 min...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6498/1/Solid-phase%20microextraction%20for%20headspace%20analysis%20of%20key%20volatile%20compounds%20in%20orange%20beverage%20emulsion.pdf http://psasir.upm.edu.my/id/eprint/6498/ http://dx.doi.org/10.1016/j.foodchem.2007.04.039 |
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| Summary: | Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage
emulsion. The effects of SPME fiber (PDMS 100 lm, CAR/PDMS 75 lm, PDMS/DVB 65 lm and DVB/CAR/PDMS 50/30 lm),
adsorption temperature (25–45 C), adsorption time (5–25 min), sample concentration (1–100%), sample amount (5–12.5 g), pH (2.5–
9.5), salt type (K2CO3, Na2CO3, NaCl and Na2SO4), salt amounts (0–30%) and stirring mode were studied to develop HS-SPME condition
for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions
were: CAR/PDMS fiber, adsorption at 45 C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and
original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; c-terpinene, 0.41%; linalool,
0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; 1-octanol, 0.06%; geranial, 0.05%; b-pinene, 0.04%; octanal, 0.03%;
a-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R2 P0.97). Average recoveries
ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD)
for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor
compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method
was successfully applied for headspace analysis of five commercial orange beverage emulsions. |
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