| Autor: |
Liew Abdullah, Abdul Ghani, Sulaiman, Nik Meriam, Aroua, Mohamed Kheireddine, Che Hassan, Che Rosmani |
| Předmět: |
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| Zdroj: |
International Journal of Food Engineering; Apr2013, Vol. 9 Issue 2, p227-232, 6p |
| Abstrakt: |
Volatiles are important flavor compounds of fruit juices and beverages. In this study, a headspace Solid-phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components in starfruit juices. Several experimental parameters (e.g. adsorption temperature, adsorption time, and sample volume) were optimized to improve sampling efficiency in two aspects; maximum adsorption and selective adsorption of volatile components onto SPME fiber. The following conditions were found to be optimal for selectivity and sensitivity: adsorption temperature of 50°C for 30 min, with a 65 μm divinylbenzene /polydimethylsiloxane (DVB/PDMS)-coated fiber with a sample volume of 15 g in a 30-ml vial. The proposed technique could be applied for the analysis of volatile compounds that contribute to starfruit juices flavor in different cultivars, and also their ripening stages. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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