Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

“…The extraction capabilities of a PDMS Traditional calibration methods: External standard, internal standard, standard addition Equilibrium extraction: Food Bioprocess Technol (2011) 4:1-26 SPME fiber can be altered by using a mixture of coatings. Carboxen has a large surface area, 1,000-1,200 m 2 /g (Garcia-Esteban et al 2004;Achouri et al 2006), with a microporous structure making it well-suited to adsorb tracelevel volatiles and low molecular weight compounds. On the other hand, DVB is rich in macropores and hence, is wellsuited for extracting semi-volatiles (Achouri et al 2006).…”

“…Using CARB/PDMS or DVB/CARB/PDMS coatings increase the retention capacity of the SPME fiber (Kataoka et al 2000) and hence, can extract more volatiles. The Carboxen coating (with a high surface area of 1200 m 2 /g) is suited for extraction of lower boiling point compounds, and when it is combined with the DVB/PDMS coating which is suited for extraction of higher boiling point compounds, a wide variety of compounds can be extracted (Garcia-Esteban et al 2004). This could be the reason for various researchers (Gianelli et al 2002;GarciaEsteban et al 2004, Marco et al 2004) observing extraction of more compounds from meat when they use SPME fibers coated with DVB/CARB/PDMS.…”

“…This could be the reason for various researchers (Gianelli et al 2002;GarciaEsteban et al 2004, Marco et al 2004) observing extraction of more compounds from meat when they use SPME fibers coated with DVB/CARB/PDMS. Garcia-Esteban et al (2004) studied the extraction of volatile compounds from dry cured ham using different SPME fibers at 15, 30, and 1 h at 35°C. They concluded that 75-μm CARB/PDMS and 50/30-μm DVB/CARB/PDMS fibers extracted the highest number of volatile compounds with the CARB/PDMS fibers extracting more of the smaller analytes while the DVB/ CARB/PDMS fibers extracted larger analytes.…”

Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)

“…There are many factors affecting SPME property, such as the material of coating fibers, exaction time, and temperature (Garcia-Esteban et al 2004;Lorenzo 2014;Yu et al 2008). According to the property of fiber coatings, three classes were divided, including nonpolar polydimethylsiloxane (PDMS), mixed polarity (PDMS/divinylbenzene (DVB), carboxen (CAR)/PDMS, and DVB/CAR/PDMS), and polar (polyacrylate, carbowax/divinylbenzene (DVB), carbowax/ templated resin) (Lorenzo 2014).…”

“…As one of Chinese traditional fine food, the rich ingredients result in the full-bodied taste and smell of sauced duck meat, which is typical of Chinese dishes and snacks. There are many studies on the literature of volatiles of meat, but the main focus is on chicken and dry-cured hams (Garcia-Esteban et al 2004;Lorenzo 2014;O'Sullivan et al 2003;Ventanas et al 2008). Research studies on the volatile compounds were conducted by gas chromatographymass spectrometry (GC-MS) of duck, focusing on the duck meat (Chen et al 2009;Liu et al 2007).…”