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Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.


Citation

Cheong, Kok Whye and Tan , Chin Ping and Mirhosseini, Hamed and Sheikh Abdul Hamid, Nazimah and Osman, Azizah and Basri, Mahiran (2010) Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International, 43 (5). pp. 1267-1276. ISSN 0963-9969

Abstract

The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Faculty of Science
DOI Number: https://doi.org/10.1016/j.foodres.2010.03.001
Publisher: Elsevier
Keywords: Headspace solid-phase microextraction; Equilibrium headspace analysis; Volatile flavor compounds; Soursop; Response-surface model.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 24 Jul 2013 04:19
Last Modified: 02 Nov 2015 03:22
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodres.2010.03.001
URI: http://psasir.upm.edu.my/id/eprint/14546
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