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Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion

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dc.Chemicals/CAS3 carene, 13466-78-9; 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; limonene, 138-86-3, 5989-27-5; linalool, 78-70-6; myrcene, 123-35-3; octanal, 124-13-0; octanol, 111-87-5, 29063-28-3; pinene, 80-56-8; potassium carbonate, 584-08-7; sodium carbonate, 15491-24-4, 34431-51-1, 497-19-8, 7542-12-3; sodium chloride, 7647-14-5; sodium sulfate, 7757-82-6; terpinene, 8013-00-1
dc.citedby44
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.authorSalmah Y.en_US
dc.contributor.authorNazimah S.A.H.en_US
dc.contributor.authorTan C.P.en_US
dc.date.accessioned2024-05-29T01:57:44Z
dc.date.available2024-05-29T01:57:44Z
dc.date.issued2007
dc.description.abstractHeadspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 μm, CAR/PDMS 75 μm, PDMS/DVB 65 μm and DVB/CAR/PDMS 50/30 μm), adsorption temperature (25-45 °C), adsorption time (5-25 min), sample concentration (1-100%), sample amount (5-12.5 g), pH (2.5-9.5), salt type (K2CO3, Na2CO3, NaCl and Na2SO4), salt amounts (0-30%) and stirring mode were studied to develop HS-SPME condition for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions were: CAR/PDMS fiber, adsorption at 45 °C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; γ-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; 1-octanol, 0.06%; geranial, 0.05%; β-pinene, 0.04%; octanal, 0.03%; α-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R2 ≥ 0.97). Average recoveries ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD) for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method was successfully applied for headspace analysis of five commercial orange beverage emulsions.en_US
dc.description.natureFinalen_US
dc.identifier.CODENFOCHD
dc.identifier.doi10.1016/j.foodchem.2007.04.039
dc.identifier.epage1670
dc.identifier.issn3088146
dc.identifier.issue4
dc.identifier.scopus2-s2.0-34447623021
dc.identifier.spage1659
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-34447623021&doi=10.1016%2fj.foodchem.2007.04.039&partnerID=40&md5=6c78a2c7410b042e7b4c7caed2ce3ed7
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9951
dc.identifier.volume105
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectExtraction efficiencyen_US
dc.subjectFlavor compoundsen_US
dc.subjectGas chromatographyen_US
dc.subjectHeadspace analysisen_US
dc.subjectOrange beverage emulsionen_US
dc.subjectSolid-phase microextractionen_US
dc.titleSolid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsionen_US
dc.title.alternativeFood Chem.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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