Exploring multiple‐cumulative trapping solid‐phase microextraction for olive oil aroma profiling

Abstract

Headspace solid-phase microextraction is a solvent-free sample preparation technique that is based on the equilibrium among a three-phase system, i.e., sample-headspacefiber. A compromise between sensitivity and extraction time is usually needed to optimize the sample throughput, especially when a large number of samples are analyzed, as usually the case in cross-samples studies. This work explores the capability of multiple-cumulative trapping solid-phase microextraction on the characterization of the aroma profiling of olive oils, exploiting the automation capability of a novel headspace autosampler. It was shown that multiple-cumulative solid-phase microextraction has the potential to improve the overall sensitivity and burst the level of information for cross-sample studies by using cumulative shorter extraction times. K E Y W O R D Sextra-virgin olive oil, gas chromatography-mass spectrometry, headspace solid-phase microextraction, multiple-cumulative trapping solid-phase microextraction 1934

Solid-Phase Microextraction—Gas Chromatography Analytical Strategies for Pesticide Analysis

“…Consequently, an extra equilibrium is involved in the overall process and extraction efficiencies may be impaired, requiring, therefore, strategies to achieve analyte transport to the HS in operatively reasonable times, especially for analytes with low Henry’s constants. To overcome this limitation, strategies including cold-fiber SPME approach [ 21 , 86 ], vacuum-assisted HS-SPME [ 86 , 87 ], as well as ultrasonic [ 88 ], microwave-assisted HS-SPME [ 89 ] or multiple-cumulative trapping SPME [ 90 , 91 ] could be applied.…”

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

“…For instance, 2-methoxy-3-isobutylpyrazine, associated to the capsicum odor, was identified in ground coffee, and had 5-fold S/N when data were acquired using a 6-time cumulative SPME sampling and comparing with conventional SPME. Mascrez and Purcaro (2020) studied the impact of the number of cumulative SPME versus extraction time in the volatile characterization of olive oil. An improved burst level of information and overall sensitivity was achieved with shorter extraction time (10 min instead of 30 min) using 6-time cumulative SPME sampling once there was a decrease in the cumulative response using 30 min of extraction ( Mascrez and Purcaro, 2020 ).…”

“… Mascrez and Purcaro (2020) studied the impact of the number of cumulative SPME versus extraction time in the volatile characterization of olive oil. An improved burst level of information and overall sensitivity was achieved with shorter extraction time (10 min instead of 30 min) using 6-time cumulative SPME sampling once there was a decrease in the cumulative response using 30 min of extraction ( Mascrez and Purcaro, 2020 ).…”