Instrumental Methods of Analysis

Reineccius, Gary A.

doi:10.1002/9781444317770.ch9

Cited by 26 publications

(31 citation statements)

References 59 publications

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“…Nevertheless, no single method yields a whole accurate picture of the aroma constituents in a food. Every method produces a picture of the aroma profile, where the profile is strongly determined by the methodology itself (Reineccius, 2010). For instance, all the methods based on volatility will be strongly biased towards those aroma compounds that are most volatile in the food system, whereas for solvent extraction methods the aroma profile will be inevitably biased by the relative solubility of the aroma compounds in the selected solvent.…”

Section: Instrumental Methodsmentioning

confidence: 99%

“…Particularly, headspace SPME (HS-SPME) allows avoiding possible contamination by non-volatile food components (Fratini et al, 2012;Noguerol-Pato et al, 2009;Panseri et al, 2011). SPME is an equilibrium technique and, therefore, the volatiles profile one obtains is strongly dependent on sample composition, sampling parameters and the absorption/adsorption properties (selectivity and capacity) of the fibre coating (Reineccius, 2010). Other techniques such as solid-phase extraction (SPE), stir bar sorptive extraction (SBSE) and liquid-phase microextraction (LPME) have also been applied for the preconcentration of aroma compounds, especially in liquid foodstuffs (Alves et al, 2005;González-Álvarez et al, 2011;González-Álvarez et al, 2012;Tsuji and Mizuno, 2010).…”

Section: Instrumental Methodsmentioning

confidence: 99%

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Challenges in relating concentrations of aromas and tastes with flavor features of foods

Regueiro

Negreira

Simal‐Gándara

2015

Critical Reviews in Food Science and Nutrition

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Flavor sensations in food are highly influenced by the aroma and taste compounds. Reviewing the extensive literature of recent years in this field has shown that the reconstitution of flavor based on aroma and taste compounds poses numerous problems. These are of different nature and include among others (a) chemical transformations among these compounds, (b) changes in the concentrations of the compounds responsible for the perceived flavor, (c) interactions among the chemical compounds that enhance or reduce a specific flavor sensation, and finally, (d) the complexity of the different food matrices and its influence in the flavor perception. Another difficulty that flavor scientists must face is how to properly model and visualize the complex relationships existing between the chemical composition of foods and the flavor perception. These problems have repercussions on the reconstitution of the flavor signature of food based on the natural concentrations of its key aroma and taste compounds. Therefore, the main aim of this review is to deal with all these issues to propose potential solutions for a robust transformation in a science-based quality approach.

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Section: Instrumental Methodsmentioning

confidence: 99%

Section: Instrumental Methodsmentioning

confidence: 99%

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Regueiro

Negreira

Simal‐Gándara

2015

Critical Reviews in Food Science and Nutrition

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“…The MS data was Journal of Essential Oil Research 77 compared with mass spectra of the fragment pattern from the MS databank from the NIST (National Institute of Standards and Technology) library. This chromatographic method has been applied in previous works by Glasl et al (14), Janes et al (15), Reineccius (16) and Kaewtathip and Charoenrein (17). The amount of each aroma compound was calculated in relation to the dry matter (DM) of the sample, taking into account the signal intensities of the reference compounds.…”

Section: Gc Analysesmentioning

confidence: 96%

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Ráice

Sjöholm

Wang

et al. 2014

Journal of Essential Oil Research

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Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 μg/g, dry matter, DM), octanoic acid (240 μg/g, DM), methyl hexanoate (15 μg/g, DM), ethyl hexanoate (44 μg/g, DM), methyl octanoate (12 μg/g, DM) and ethyl octanoate (13 μg/g, DM). The principal aroma from the V. infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.

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“…Currently, solid-phase micro-extraction (SPME) is the most widely technique used for the collection and study of the volatile compounds in the headspace of food samples [8].…”

Section: Introductionmentioning

confidence: 99%

Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

Flores¹,

Olivares²,

Dryahina³

et al. 2013

CAC

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The applicability of selected ion flow tube mass spectrometry, SIFT-MS, for the study of the quality of meat and meat products in comparison to conventional techniques (SPME-GC-MS) has been investigated. To this end, two different approaches were followed. The first was to study the release of aroma compounds after saliva addition to fermented sausages and the second, the application of SIFT-MS and SPME-GC-MS to the detection of chemical spoilage in retail meat (raw and cooked). The headspace (HS) concentration of volatile compounds was influenced by saliva addition to the fermented sausage. SIFT-MS obtained better correlations than SPME-GC-MS between compound release and their molecular weight, MW, and hydrophobicity properties. Saliva differentially affected the release of the compounds, suppressing the release of hydrophilic and low MW compounds and either having little effect or enhancing the release of hydrophobic and higher MW compounds. These results provide preliminary explanations of aroma perception during eating. In addition, SIFT-MS was able to detect differences in the same way as SPME-GC-MS in fresh beef meat during refrigerated storage, but the differences were hardly detectable in cooked meat.Therefore, SIFT-MS can be used as a fast monitor of lipid oxidation changes in retail meat packaged in high oxygen atmospheres.

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Instrumental Methods of Analysis

Cited by 26 publications

References 59 publications

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)

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