Comparison of Different Methods:  Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions

Fabre, M.; Aubry, Victoire; Guichard, Élisabeth

doi:10.1021/jf010706s

Cited by 89 publications

(62 citation statements)

References 22 publications

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“…Hence, the partition coefficient of isoamyl acetate was found to be higher over milk than over water [4], but in this work milk was heated to 90°C for 3 min. In agreement with our results, another study [11] shows that esters such as ethyl hexanoate are retained by dairy proteins (30 g·L -1 ), especially with a mixture of whey proteins and b-lactoglobulin. The extent of retention of esters in their study ranges from 6% for ethyl butanoate to 40% for ethyl hexanoate.…”

Section: Partition Over Water and Skimsupporting

confidence: 92%

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

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-The present study deals with the physicochemical interactions between aroma compounds and various dairy media used as models of complex food matrices, as well as the consequences of the interactions on aroma partitioning between the air and matrix. Five aroma compounds were investigated: amyl and isoamyl acetate, ethyl pentanoate, hexanal and t-2-hexenal. Skim milk, anhydrous milk fat and full-fat cream were chosen as dairy media, while water was used as a reference medium. Apparent partition coefficients of the five aromas were determined between the air and media between 30 and 80 °C by static headspace-gas chromatography. Partition coefficients over full-fat cream were also calculated from partition coefficients over skim milk and anhydrous milk fat. Compared with water, a significant retention of t-2-hexenal was observed in skim milk (nearly 90% whatever the temperature), whereas the retention of the other aromas varied from 6% for isoamyl acetate to 40% for hexanal in skim milk. Hydrophobic interactions were responsible for the retention of esters, whereas covalent binding of t-2-hexenal by dairy proteins was probably involved. The volatility of the 5 aromas was drastically reduced over anhydrous milk fat, because of their hydrophobic nature (log P > 1). There were discrepancies between calculated and measured partition coefficients over full-fat cream, which depended on aroma compounds and temperature. Measured and calculated ethyl pentanoate retentions were similar whatever the temperature. For isoamyl acetate, hexanal and, to a lesser extent, t-2-hexenal, aroma retention was greater than expected. The reverse phenomenon was observed with amyl acetate. The so-called "enthalpy of affinity" was calculated from the variation of the partition coefficient with temperature. This parameter allowed an overview of the relative importance of aroma compounds-matrices interactions. Anhydrous milk fat

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Section: Partition Over Water and Skimsupporting

confidence: 92%

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Meynier¹,

Garillon²,

Lethuaut³

et al. 2003

Lait

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show abstract

“…21 The use of different fibers in a study can affect the results, and most comparative studies are performed using a single fiber. 22,23 For these reasons, after establishing the extraction conditions, the performance of different DVB/ CAR/PDMS fibers was also verified. The course of lipid oxidation was followed in raw and grilled chicken patties stored at -18 ºC during 90 days using the developed method for malonaldehyde, pentanal and hexanal determinations.…”

Section: Optimization Of Spme Conditionsmentioning

confidence: 99%

Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Mariutti

Nogueira

Bragagnolo

2009

J. Braz. Chem. Soc.

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A formação de hexanal, pentanal e malonaldeído em hambúrgueres de frango cru e grelhado durante o armazenamento a -18 ºC por 90 dias foi avaliada por microextração em fase sólida (SPME) utilizando fibras DVB/CAR/PDMS. As condições de extração foram otimizadas para obtenção de resultados reprodutíveis e evitar a saturação da fibra, mesmo para as amostras mais oxidadas. O desempenho de diferentes fibras DVB/CAR/PDMS foi verificado durante toda estocagem, sendo necessárias sete fibras para acompanhar o desenvolvimento da oxidação lipídica. O coeficiente de variação (CV) foi calculado para 60 determinações em duplicata e não foram observadas diferenças (p < 0,05) entre os CV das fibras independentemente do número de vezes que foram usadas. Os hambúrgueres crus apresentaram correlações de Pearson significativas (p < 0,05) entre todos os parâmetros analisados, variando entre 0,93 e 0,99. Entretanto, para os hambúrgueres grelhados, apenas a correlação de 0,98 entre hexanal e pentanal foi significativa.The formation of hexanal, pentanal and malonaldehyde from raw and grilled chicken patties during storage at -18 ºC for 90 days was evaluated by SPME using a DVB/CAR/PDMS fiber. The extraction conditions were optimized to provide reproducible results and avoided fiber saturation even for more oxidised samples. The performance of different DVB/CAR/PDMS fibers was verified during the entire storage period and seven separate fibers were used to assay the extent of lipid oxidation. The relative standard deviation (RSD) was calculated for 60 duplicate analysis and no differences were observed (p > 0.05) among the fibers RSD despite the number of times they were used. The relationship between the different parameters were also established and compared to the results obtained by the traditional TBARS test. Raw patties showed significant (p < 0.05) Pearson's correlations between all parameters, varying from 0.93 to 0.99. However, grilled patties presented a correlation of 0.98 only between hexanal and pentanal.

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“…Although SPE surmounted the drawbacks of HD, the packing in SPE were relatively expensive. Solid-phase microextraction (SPME) system was simple and portable [10][11][12][13][14]. The researchers in some laboratories cannot afford the expensive fibers used in SPME.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.

Wei

Zhang

Wang

et al. 2011

Journal of Chromatography A

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Comparison of Different Methods: Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions

Cited by 89 publications

References 22 publications

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream

Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.

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