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

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dc.Chemicals/CASacetaldehyde, 75-07-0; acetic acid ethyl ester, 141-78-6; beta pinene, 127-91-3; butyric acid ethyl ester, 105-54-4; citral, 106-26-3, 141-27-5, 5392-40-5; decanal, 112-31-2; dimeticone, 32028-95-8, 68248-27-1, 9004-73-3, 9006-65-9; limonene, 138-86-3, 5989-27-5; linalool, 78-70-6; myrcene, 123-35-3; octanal, 124-13-0; pinene, 80-56-8; sodium chloride, 7647-14-5; terpinene, 8013-00-1; Emulsions; Flavoring Agents
dc.citedby4
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMirhosseini H.en_US
dc.contributor.authorTan C.P.en_US
dc.contributor.authorYusof S.en_US
dc.contributor.authorHamid N.S.A.en_US
dc.date.accessioned2024-05-29T01:56:04Z
dc.date.available2024-05-29T01:56:04Z
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, ?-pinene, ethyl butyrate, ?-pinene, myrcene, limonene, ?-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�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 (25-2) that was expanded further to a central composite design. It was found that an extraction process using a carboxen-polydimethylsiloxane fibre coating at 15�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 (r2 > 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 � 2008 John Wiley & Sons, Ltd.en_US
dc.description.natureFinalen_US
dc.identifier.CODENPHANE
dc.identifier.doi10.1002/pca.1068
dc.identifier.epage437
dc.identifier.issn9580344
dc.identifier.issue5
dc.identifier.pmid18435528
dc.identifier.scopus2-s2.0-53549104992
dc.identifier.spage429
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-53549104992&doi=10.1002%2fpca.1068&partnerID=40&md5=1149696e8164ff681951bcc57954e406
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9790
dc.identifier.volume19
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofPhytochemical Analysis
dc.sourceScopus
dc.subjectCentralcomposite designen_US
dc.subjectExtraction efficiencyen_US
dc.subjectFractional factorial designen_US
dc.subjectHeadspace analysisen_US
dc.subjectOrange beverage emulsionen_US
dc.subjectSolid-phase microextractionen_US
dc.titleSolid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsionen_US
dc.title.alternativePhytochem. Anal.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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