Publication:
Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

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dc.contributor.authorMirhosseini, Hen_US
dc.contributor.authorTan, CPen_US
dc.contributor.authorYusof, Sen_US
dc.contributor.authorHamid, NSAen_US
dc.date.accessioned2024-05-29T02:51:38Z
dc.date.available2024-05-29T02:51:38Z
dc.date.issued2008
dc.description.abstractSolid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model orange beverage emulsion. The main volatile flavour compounds studied were: acetaldehyde, ethyl acetate, alpha-pinene, ethyl butyrate, beta-pinene, myrcene, limonene, gamma-terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the fibre type, the effect of other HS-SPME variables such as adsorption temperature (25-55 degrees C), extraction time (10-40 min), sample concentration (1-100% w/w), sample amount (5-10 g) and salt amount (0-30% w/w) were determined using a two-level fractional factorial design (2(5-2)) that was expanded further to a central composite design. It was found that an extraction process using a carboxen-polydimethylsiloxane fibre coating at 15 degrees C for 50 min with 5 g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction efficiency. For all volatile flavour compounds, the linearity values were accurate in the concentration ranges studied (r(2) > 0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile flavour compounds was found to be less than 15%. For all volatile flavour compounds, the limit of detection ranged from 0.20 to 1.69 mg/L. Copyright (c) 2008 John Wiley & Sons, Ltd.
dc.identifier.doi10.1002/pca.1068
dc.identifier.epage437
dc.identifier.issn0958-0344
dc.identifier.issue5
dc.identifier.scopusWOS:000259352200006
dc.identifier.spage429
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11221
dc.identifier.volume19
dc.languageEnglish
dc.language.isoen_US
dc.publisherJohn Wiley & Sons Ltden_US
dc.relation.ispartofPhytochemical Analysis
dc.sourceWeb Of Science (ISI)
dc.subjectsolid-phase microextractionen_US
dc.subjectheadspace analysisen_US
dc.subjectorange beverage emulsionen_US
dc.subjectfractional factorial designen_US
dc.subjectcentral composite designen_US
dc.subjectextraction efficiencyen_US
dc.titleSolid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
dc.typeArticleen_US
dspace.entity.typePublication

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