Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

Mirhossein, Hamed and Tan, Chin Ping and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah (2008) Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion. Phytochemical Analysis, 19 (5). pp. 429-437. ISSN 0958-0344

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Abstract

Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target ½avour compounds in a model orange beverage emulsion. The main volatile ½avour compounds studied were: acetal- dehyde, ethyl acetate, α-pinene, ethyl butyrate, β-pinene, myrcene, limonene, γ -terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the ¼bre type, the effect of other HS-SPME variables such as adsorption temperature (25–55°C), extraction time (10–40min), sample concentration (1–100% w/w), sample amount (5–10g) and salt amount (0–30% w/w) were determined using a two-level fractional factorial design (25−2 ) that was expanded further to a central composite design. It was found that an extraction process using a carboxen–polydimethylsiloxane ¼bre coating at 15ºC for 50min with 5g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction ef¼ciency. For all volatile ½avour compounds, the linearity values were accurate in the concentration ranges studied (r 2 >0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile ½avour compounds was found to be less than 15%. For all volatile ½avour compounds, the limit of detection ranged from 0.20 to 1.69mg/L.

Item Type:Article
Keyword:Solid-phase microextraction; Headspace analysis; Orange beverage emulsion; Fractional factorial design; Central composite design; Extraction efficiency
Subject:Extraction (Chemistry)
Subject:Chemistry, Analytic - Technique
Faculty or Institute:Faculty of Food Science and Technology
Publisher:John Wiley and Sons
DOI Number:10.1002/pca.1068
ID Code:16769
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:24 May 2012 03:00
Last Modified:09 Nov 2012 01:25

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