Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Pillonel, Laurent; Bosset, J. O.; Tabacchi, Raffaele

doi:10.1006/fstl.2001.0804

Cited by 120 publications

(58 citation statements)

References 109 publications

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“…In this method, the sample is introduced into a dynamic headspace vial which is thermostated for a time to increase the fugacity of volatile compounds, and subsequently, for a few M. NARváEz-RIvAS, E. GAllARDo AND M. lEóN-CAMACHo minutes the volatile substances are purged with purified helium and adsorbed into a capillary Tenax trap held at a low temperature with liquid nitrogen. After adsorption onto a sorbent, the trapped compounds are desorbed by heating and then cryofocused at the head of the gas chromatograph-column (Pillonel et al, 2002). The analytes can also be eluted with a solvent (Burger and Munro, 1987;olafsdottir et al, 1985) but recovery is not always satisfactory (Boren et al, 1985) and is difficult to automate.…”

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

“…The analytes can also be eluted with a solvent (Burger and Munro, 1987;olafsdottir et al, 1985) but recovery is not always satisfactory (Boren et al, 1985) and is difficult to automate. However, thermal desorption shows the following advantages: analysis of 100% of the trap content, no solvent peak, no waste and no contamination from the solvent (Pillonel et al, 2002).…”

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

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Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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RESUMEN Análisis de los compuestos volátiles del jamón ibéri-co: revisiónEn este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles) han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores. PALABRAS-CLAVE: Cerdo ibérico -Compuestos volatiles -Cromatografía gaseosa -Jamón -Proceso de curado. SUMMARY Analysis of volatile compounds from Iberian hams: a reviewThis article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles) have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.

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Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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“…The DVB/CAR/PDMS fiber is made of a layer of PDMS-CAR, where small molecules with high diffusion coefficients are adsorbed onto the Carboxen, and is also covered by a second layer of PDMS-DVB, where the heavier molecules are retained in the outer of the DVB layer. 19 This fiber has previously shown more affinity to aldehyde compounds than CAR/PDMS fiber which was better to evaluate ester compounds. 2 DVB/CAR/ PDMS fiber was also used for hexanal determination in frankfurters 8 and pressurized chicken; 12 while CAR/PDMS fiber was used for hexanal determination in pressurized chicken, 7 PDMS/DVB fiber was used for hexanal and pentanal determination in cooked turkey, 9 and PDMS fiber was used for hexanal determination in freeze dried chicken myofibrils 10 and minced pork.…”

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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“…For this purpose, liquid-liquid extraction (LLE) followed by gas chromatography coupled to mass spectrometry using the common quadrupole analyser (GC-MS) has been the analytical method of choice. Nevertheless, LLE is a time consuming and labour intensive technique, involving multi-step procedures and use of toxic solvents [2]. Nowadays, the solventless approaches such as solid phase microextraction (SPME) and, more recently, stir bar sorptive extraction (SBSE), showed to be environmental friendly alternatives due to its easy of use, high selectivity, high sensitivity and reproducibility, and less time consuming than the conventional techniques for which the most important theoretical considerations have been already described [3,4].…”

Section: Introductionmentioning

confidence: 99%