Identification of aroma active compounds in cardboard using Solid Phase Microextraction (SPME) coupled with GC-MS and GC-Olfactometry

被引:0
|
作者
Leitner, E [1 ]
Pfannhauser, W [1 ]
机构
[1] Graz Univ Technol, Dept Food Chem, Inst Bio & Food Chem, A-8010 Graz, Austria
来源
FRONTIERS OF FLAVOUR SCIENCE | 2000年
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A rapid method using Solid Phase Microextraction (SPME) was developed for the identification and determination of odour active compounds in cardboard samples. Several fibers were tested under different conditions (time, temperature) in order to optimize the sensitivity of the method. Finally, a 75 mum Carboxen fiber was selected for the enrichment of the volatile fraction. The fiber was exposed to the headspace of the cardboard sample for 50 minutes at 50degreesC. The compounds were identified using GC-MS and a retention index database. The odour active compounds were additionally identified by gas chromatography coupled to a sniffing port (GC-Olfactometry). Several aroma active compounds, mainly saturated and unsaturated aldehydes could be identified using this method.
引用
收藏
页码:74 / 78
页数:5
相关论文
共 50 条
  • [1] Characterization of Aroma-Active Compounds from Sweet Osmanthus (Osmanthus fragrans) by SDE and SPME Coupled with GC-MS and GC-Olfactometry
    Zou, Jing-Jing
    Cai, Xuan
    Zeng, Xiang-Ling
    Yang, Jie
    Wang, Cai-Yun
    INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY, 2019, 22 (02) : 277 - 282
  • [2] Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry
    Kaseleht, Kristel
    Leitner, Erich
    Paalme, Toomas
    FLAVOUR AND FRAGRANCE JOURNAL, 2011, 26 (02) : 122 - 128
  • [3] Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
    Yong-Quan Xu
    Chao Wang
    Chang-Wen Li
    Shun-Hang Liu
    Chen-Xia Zhang
    Li-Wei Li
    Dong-Hua Jiang
    Food Analytical Methods, 2016, 9 : 1188 - 1198
  • [4] Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
    Xu, Yong-Quan
    Wang, Chao
    Li, Chang-Wen
    Liu, Shun-Hang
    Zhang, Chen-Xia
    Li, Li-Wei
    Jiang, Dong-Hua
    FOOD ANALYTICAL METHODS, 2016, 9 (05) : 1188 - 1198
  • [5] Aroma characterization of aged green tea using headspace solid-phase microextraction combined with GC/MS and GC-olfactometry
    Dai, Qianying
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 256
  • [6] Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry
    Li, Z. W.
    Wang, J. H.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2021, 28 (03): : 612 - 626
  • [7] Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS
    Xuan Cai
    Rong-zhang Mai
    Jing-jing Zou
    Hong-yan Zhang
    Xiang-ling Zeng
    Ri-ru Zheng
    Cai-yun Wang
    Journal of Zhejiang University-SCIENCE B, 2014, 15 : 638 - 648
  • [8] Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry
    Lv, Hai-Peng
    Zhong, Qiu-Sheng
    Lin, Zhi
    Wang, Li
    Tan, Jun-Feng
    Guo, Li
    FOOD CHEMISTRY, 2012, 130 (04) : 1074 - 1081
  • [9] Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS
    Marquez, Victoria
    Martinez, Natalia
    Guerra, Mauricio
    Farina, Laura
    Boido, Eduardo
    Dellacassa, Eduardo
    FOOD RESEARCH INTERNATIONAL, 2013, 53 (02) : 808 - 815
  • [10] Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS
    Zhu, JianCai
    Chen, Feng
    Wang, LingYing
    Niu, YunWei
    Yu, Dan
    Shu, Chang
    Chen, HeXing
    Wang, HongLin
    Xiao, ZuoBing
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (34) : 7499 - 7510