Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction

被引：64

作者：

Cheong, Kok Whye ^{[1
]}

Tan, Chin Ping ^{[1
]}

Mirhosseini, Hamed ^{[1
]}

Hamid, Nazimah Sheikh Abdul ^{[2
]}

Osman, Azizah ^{[3
]}

Basri, Mahiran ^{[4
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

[2] AUT Univ, Sch Appl Sci, Auckland, New Zealand

[3] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Sci, Serdang 43400, Selangor, Malaysia

[4] Univ Putra Malaysia, Fac Sci, Dept Chem, Serdang 43400, Selangor, Malaysia

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 05期

关键词：

Headspace solid-phase microextraction; Equilibrium headspace analysis; Volatile flavor compounds; Soursop; Response-surface model; RESPONSE-SURFACE METHODOLOGY; ORANGE BEVERAGE EMULSION; GAS-CHROMATOGRAPHY; COMPONENTS; FRUIT; APPLE; SPME; OPTIMIZATION; STABILITY; ODORANTS;

D O I：

10.1016/j.foodres.2010.03.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R-2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1267 / 1276

页数：10

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