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


Citation

Mirhosseini, Seyed Hamed and Yusof, Salmah and Sheikh Abdul Hamid, Nazimah and Tan, Chin Ping (2007) Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion. Food Chemistry, 105 (4). pp. 1659-1670. ISSN 0308-8146

Abstract / Synopsis

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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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: 10.1016/j.foodchem.2007.04.039
Publisher: Elsevier
Keywords: Solid-phase microextraction, Gas chromatography, Flavor compounds, Orange beverage emulsion, Extraction efficiency, Headspace analysis
Depositing User: Samsida Samsudin
Date Deposited: 18 May 2010 11:34
Last Modified: 26 Oct 2015 10:24
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2007.04.039
URI: http://psasir.upm.edu.my/id/eprint/6498
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