Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion

• Main Authors: Hamed, Mirhosseini,, Yusof, Salmah,, SAH, Nazimah,, CP, Tan,
• Format: Article
• Language: English
• Published: Elsevier Sci Ltd 2015
• Subjects: Solid-Phase Microextraction; Gas Chromatography; Flavor Compounds; Orange Beverage Emulsion; Extraction Efficiency; Headspace Analysis
• Online Access: http://ddms.usim.edu.my/handle/123456789/8408; http://ac.els-cdn.com/S0308814607003986/1-s2.0-S0308814607003986-main.pdf?_tid=67399964-aea8-11e5-8d0d-00000aab0f01&acdnat=1451447581_27e5601bb9b13e67721636ab46482271

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 mu m, CAR/PDMS 75 mu m, PDMS/DVB 65 mu m and DVB/CAR/PDMS 50/30 mu m), adsorption temperature (25-45 degrees C), adsorption time (5-25 min), sample concentration (1-100%), sample amount (5-12.5 g), pH (2.5-9.5), salt type (K(2)CO(3), Na(2)CO(3), NaCl and Na(2)SO(4)), 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 degrees 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%; gamma-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; l-octanol, 0.06%; geranial, 0.05%; P-pinene, 0.04%; octanal, 0.03%; alpha-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R(2) >= 0.97). 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. (c) 2007 Elsevier Ltd. All rights reserved.