Room temperature determination of earthy-musty odor compounds in water using vacuum-assisted headspace solid-phase microextraction

Glykioti, Maria-Lito; Yiantzi, Evangelia; Psillakis, Elefteria

doi:10.1039/c6ay02210c

Cited by 20 publications

(3 citation statements)

References 27 publications

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“…Regardless of the effect of temperature, it should be emphasized that adopting the vacuum approach can eliminate the need for heating the sample. In most optimized procedures, extraction efficiencies obtained under vacuum and at a mild sampling temperature were similar to those under regular pressure and at a much higher sample temperature (e.g., [18,35]). It should also be noted here that heating the sample at elevated temperatures might reduce the effect of vacuum.…”

Section: The Effect Of Sample Temperaturementioning

confidence: 77%

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The effect of vacuum: an emerging experimental parameter to consider during headspace microextraction sampling

Psillakis

2020

Anal Bioanal Chem

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The effect of vacuum is an emerging experimental parameter to consider during optimization of a variety of headspace microextraction methodologies. The positive effect of vacuum was initially demonstrated for headspace solid-phase microextraction and was recently expanded to single-drop microextraction and higher capacity sorbents i.e. stir bar sorptive extraction. In all cases, sampling under vacuum greatly accelerated the extraction kinetics of analytes exhibiting long equilibration times under atmospheric pressure. At the same time, the extraction of analytes that reached equilibrium fast was not affected. In all optimized methods, extraction times were greatly reduced and/or sampling temperatures were lower to those reported with the standard methodology under atmospheric pressure. This work succinctly overviews the effect of vacuum on the different headspace microextraction technologies reported so far. The fundamental concepts describing the pressure dependence of each methodology are pulled together and presented in a simplified manner. The latest findings on the combined effects of vacuum and several selected experimental parameters typically examined during method optimization are then presented and the practical aspects of past outcomes are highlighted. The discussion also includes the air-evacuation step and the analysis of complex matrices. This article is intended for readers who are either new to the field of vacuum headspace microextraction sampling or its use and want to exploit this powerful approach.

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Section: The Effect Of Sample Temperaturementioning

confidence: 77%

“…For liquid samples, air evacuation can proceed before or after introducing the sample [24,34,35]. On the other hand, for solid samples, the air is typically removed in the presence of the sample [14,36], unless if a specially designed vessel is used [37,38].…”

Section: The Air-evacuation Stepmentioning

confidence: 99%

The effect of vacuum: an emerging experimental parameter to consider during headspace microextraction sampling

Psillakis

2020

Anal Bioanal Chem

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“…Vacuum-assisted extraction methods have been applied for various liquid matrices. For instance, vacuum HS-SPME (Vac-HS-SPME) was used for the analysis of 2-methylisoborneol and geosmin in water [11]. This method was also adopted for the extraction of acids and phenols from milk and milk products [12].…”

Section: Introductionmentioning

confidence: 99%

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Sykora

Vítová

Jeleń

2020

Eur Food Res Technol

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Solid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.

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Automated determination of picogram-per-liter level of water taste and odor compounds using solid-phase microextraction arrow coupled with gas chromatography-mass spectrometry

et al. 2019

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Room temperature determination of earthy-musty odor compounds in water using vacuum-assisted headspace solid-phase microextraction

Abstract: This work proposes non-equilibrium headspace solid-phase microextraction sampling under reduced pressure conditions (Vac-HSSPME) for extracting at room temperature two of the most common earthy-musty odor compounds found in water samples (2-methylisoborneol (MIB) and geosmin).

Cited by 20 publications

References 27 publications

The effect of vacuum: an emerging experimental parameter to consider during headspace microextraction sampling

The effect of vacuum: an emerging experimental parameter to consider during headspace microextraction sampling

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Automated determination of picogram-per-liter level of water taste and odor compounds using solid-phase microextraction arrow coupled with gas chromatography-mass spectrometry

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