Solid-Phase Microextraction for the Analysis of Aromas and Flavors

  title={Solid-Phase Microextraction for the Analysis of Aromas and Flavors},
  author={Alan D. Harmon},

Preservation of fresh edible cactus stems (Opuntia ficus indica Mill.) by modified atmosphere packaging

It is concluded that cultivar Atlixco is suitable for preservation using MAPtechnology, and there was no detrimental effect (atypical odors) of MAP on this sensory characteristic.

The effects of exercise on beef cattle health, performance, and carcass quality; And the effects of extended aging, blade tenderization, and degree of doneness on beef aroma volatile formation

Two experiments were conducted to evaluate the effects of exercise on feedlot cattle well-being, growth performance, and carcass characteristics (Experiments 1 and 2). Additionally, two experiments

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese.

It appears that a significant degree of bias possibly exists that may have over- or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.


Global carbon tetrachloride distributions obtained from the Atmospheric Chemistry Experiment (ACE) N. D. C. Allen, P. F. Bernath, C. D. Boone, M. P. Chipperfield, D. Fu, G. L. Manney, G. C. Toon, and

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

Abstract Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

Gas chromatography-olfactometry allowed the identification for the first time of six compounds not previously reported as odorants of Iberian ham, and also two odorants were newly identified in dry-cured ham.

Volatile constituents of tzitzilché flower (Gymnopodium floribundum Rolfe) from Yucatan Peninsula, Mexico

Volatile compounds were isolated in tzitzilché flower (Gymnopodium floribundum Rolfe) by headspace solid-phase microextraction and analyzed by capillary gas chromatography–flame ionization detection



The Determination of Benzoic Acid in Lemon Flavored Beverages by Stir Bar Sorptive Extraction-CGC-MS

Stir Bar Sorptive Extraction (SBSE), a recently introduced solventless extraction technique, was applied for the enrichment of benzoic acid in lemon flavored beverages. The stir bar is covered with

Quantitative Extraction Using an Internally Cooled Solid Phase Microextraction Device

Solid phase microextraction (SPME) is a new extraction technique which uses a fused silica fiber coated with polymeric coating to extract organic compounds from their matrix and directly tranfer

Dynamics of organic compound extraction from water using liquid-coated fused silica fibers

Mathematical descriptions of the absorption and desorption processes were developed and compared with experimental results for solid-phase microextraction (SPME) using poly(dimethylsiloxane)-coated

Headspace Sorptive Extraction (HSSE) in the Headspace Analysis of Aromatic and Medicinal Plants

A new sampling technique, Headspace Sorptive Extraction (HSSE), is here applied for the first time to the headspace sampling of medicinal and aromatic plants. The analyte partition coefficient

Solid-Phase Microextraction for Flavor Analysis

The application of solid-phase microeffraction (SPME) for flavor analysis has been studied. SPME headspace and liquid sampling were tested for 25 common flavor components in dilute aqueous solution.

Automation and optimization of solid-phase microextraction

The solid-phase microextraction (SPME) technique involves exposing a fused silica fiber that has been coated with a stationary phase to and aqueous solution containing organic contaminants. The