user

Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MS

被引：32
|
作者：
Riu-Aumatell, Montserrat [1 ]
Vargas, Liliana [1 ]
Vichi, Stefania [1 ]
Maria Guadayol, Josep [2 ]
Lopez-Tamames, Elvira [1 ]
Buxaderas, Susana [1 ]
机构：
[1] Univ Barcelona, Fac Farm, Dept Nutr & Bromatol, E-08028 Barcelona, Spain
[2] Univ Politecn Cataluna, Dept Engn Quim, Terrassa 08222, Spain
来源：
FOOD CHEMISTRY | 2011年 / 129卷 / 02期
关键词：
Volatile profile; HS-SPME; SDE; GC-MS; White salsify; Centesimal composition; CHROMATOGRAPHY-MASS-SPECTROMETRY; SPARKLING WINES; COMPONENTS; PROFILES; QUALITY; ROOTS; BASE;
D O I：
10.1016/j.foodchem.2011.04.061
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Two analytical procedures were applied, HS-SPME and SDE, coupled to GC-MS to analyse the volatile composition of white salsify. More than 80 of volatile compounds which belonged to distinct chemical families were analysed. SDE led to the identification of mainly high molecular weight sesquiterpenes, acids and esters. Given that SDE involves high temperatures, heat-sensitive compounds may undergo chemical alteration or artefacts may appear. Results obtained show that SPME was useful for the analysis of alcohols and hydrocarbons of low molecular weight and high volatility that are involved in the characteristic volatile profile of salsify and its sensory perception. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：557 / 564
页数：8
相关论文
共 50 条
  • [1] Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
    Xu, Yong-Quan
    Wang, Chao
    Li, Chang-Wen
    Liu, Shun-Hang
    Zhang, Chen-Xia
    Li, Li-Wei
    Jiang, Dong-Hua
    FOOD ANALYTICAL METHODS, 2016, 9 (05) : 1188 - 1198
  • [2] Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
    Yong-Quan Xu
    Chao Wang
    Chang-Wen Li
    Shun-Hang Liu
    Chen-Xia Zhang
    Li-Wei Li
    Dong-Hua Jiang
    Food Analytical Methods, 2016, 9 : 1188 - 1198
  • [3] Characterisation of volatile composition of Fructus Litseae by HS-SPME and SDE coupled to GC-MS
    Ye, X., 1600, Chinese Institute of Food Science and Technology (13):
  • [4] AGFD 185-Volatile composition of Korean soybean pastes using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME)
    Lee, Seung-Joo
    Kim, Eun-Hye
    Choi, Shin-Yang
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2007, 234
  • [5] Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE)
    Barra, A.
    Baldovini, N.
    Loiseau, A. -M.
    Albino, L.
    Lesecq, C.
    Cuvelier, L. Lizzani
    FOOD CHEMISTRY, 2007, 101 (03) : 1279 - 1284
  • [6] Simultaneous Distillation Extraction (SDE) and Headspace Solid-Phase Microextraction (HS-SPME) for the Determination of Volatile Organic Compounds (VOCs) by Gas Chromatography - Mass Spectrometry (GC-MS) in Perilla Frutescens Foliage from South Korea
    Jeong, Ji Young
    Islam, Md Atikul
    Khan, Naeem
    Jamila, Nargis
    Hong, Joon Ho
    Kim, Kyong Su
    ANALYTICAL LETTERS, 2022, 55 (10) : 1605 - 1622
  • [7] A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats
    Watkins, P. J.
    Rose, G.
    Warner, R. D.
    Dunshea, F. R.
    Pethick, D. W.
    MEAT SCIENCE, 2012, 91 (02) : 99 - 107
  • [8] Analysis of the volatile components of five Turkish Rhododendron species by headspace solid-phase microextraction and GC-MS (HS-SPME-GC-MS)
    Tasdemir, D
    Demirci, B
    Demirci, F
    Dönmez, AA
    Baser, KMC
    Rüedi, P
    ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES, 2003, 58 (11-12): : 797 - 803
  • [9] Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction
    Tsai-Li Kung
    Chen, Yi-Ju
    Chao, Louis Kuoping
    Wu, Chin-Sheng
    Lin, Li-Yun
    Chen, Hsin-Chun
    FOODS, 2019, 8 (09)
  • [10] Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods
    Kraujalyte, Vilma
    Leitner, Erich
    Venskutonis, Petras Rimantas
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (20) : 4728 - 4736
12345