Rapid screening of volatile compounds in edible plants by direct chromatographic analysis

Caja, María del Mar; Herráiz, Marta

doi:10.1016/j.foodchem.2009.04.046

Food Chemistry

2009

DOI: 10.1016/j.foodchem.2009.04.046

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Rapid screening of volatile compounds in edible plants by direct chromatographic analysis

María del Mar Caja¹,

Marta Herráiz²

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Cited by 5 publications

References 13 publications

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Current Awareness in Phytochemical Analysis

2010

Phytochemical Analysis

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley &Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of phytochemical analysis. Each bibliography is divided into 16 sections: 1 Reviews; 2 General; 3 Nucleic Acids; 4 Amino Acids, Proteins &Enzymes; 5 Carbohydrates; 6 Lipids; 7 Secondary Products ‐ General; Pharmacognosy; 8 Growth Regulators; 9 Industrially‐Important Products ‐ General; Food; Alcoholic beverages; 10 Toxins/Allergens; 11 Pigments; 12 Vitamins; 13 Others. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted.

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Current Awareness in Phytochemical Analysis

2010

Phytochemical Analysis

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Analysis of volatile compounds by open-air ionization mass spectrometry

Meher

Chen

2017

Analytica Chimica Acta

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Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system

2013

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A simple method involving direct introduction (DI) of cooked ham into a programmable temperature vaporizer and subsequent thermal desorption for multidimensional chromatographic analysis as a tool for studying changes of volatile compounds during food irradiation has been proposed. Analysis of non-irradiated samples showed four peaks in the precolumn, which were identified on the main column as peak 1, ethyl acetate; peak 2, a mixture of octanol and ethyl propanoate; peak 3, (R,R)-2,3-butanediol, and peak 4, nonanoic acid. (R,R) and (S,S)-2,3-butanediol were detected in samples irradiated at 8 kGy, which may indicate that irradiation induces isomerisation. When a single cut was transferred from the precolumn to the main column, 1-tetradecene, n-pentadecane, 8-heptadecene and 1-hexadecene were detected in irradiated samples. This simple and easy method allows detection of radiolytic markers and isomerisation of 2,3-butanediol during irradiation of food.

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Rapid screening of volatile compounds in edible plants by direct chromatographic analysis

Cited by 5 publications

References 13 publications

Current Awareness in Phytochemical Analysis

Current Awareness in Phytochemical Analysis

Analysis of volatile compounds by open-air ionization mass spectrometry

Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system

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