New device for direct extraction of volatiles in solid samples using SPME

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5115-5121

  Ruiz, J ^a   Ventanas, J ^a   Cava, R ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Direct extraction; Ham; Meat products; Solid phase microextraction (SPME); Volatiles

Indexed keywords

AMINO ACID; TERPENE; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; FOOD ANALYSIS; HAM; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MEAT; MEAT INDUSTRY; METHODOLOGY; SOLID PHASE EXTRACTION; TECHNIQUE; VOLATILIZATION;

EID: 0035191165     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0101298     Document Type: Article

References (29)

1. Headspace solid-phase microextraction for the analysis of volatiles in a meat product: Dry cured Iberian ham
2. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process
3. Solid-phase microextraction with thermal desorption using fused silica optical fibers
4. Solid-phase microextraction for the direct analysis of water: Theory and practice
5. Optimization of the SPME device design for field applications
6. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham
7. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing
8. Dry cured Iberian ham nonvolatile components as affected by the length of the curing process
9. Effect of α-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
10. Assesment of lipid oxidation and off-flavor development in meat, meat products and seafoods
11. Assessment of off-flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation
12. Volatile components of dry cured Iberian ham
13. Volatile components of dry-cured ham
14. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components
15. Sensory characteristics of Iberian ham: Influence of processing time and slice location
16. The analysis of essential oils and extracts (oleoresins) from seasonings - A critical review
17. Identification of major volatile odor compounds in frankfurters
18. Odour and flavour compounds from lipids
19. Meat flavour volatiles: A review of the composition, techniques of analysis, and sensory evaluation
20. Comparison of dynamic headspace concentration of tenax with solid-phase microextraction for the analysis of aroma volatiles
21. Analysis of flavor volatiles using headspace solid-phase microextraction
22. A comparison of solid-phase microextraction (SPME) fibers for measurement of hexanal and pentanal in cooked turkey
23. Application of solid-phase microextraction to the headspace gas-chromatographic analysis of halogenated volatiles in selected foods
24. Quantitative analysis of aliphatic aldehydes by headspace SPME sampling and ion-trap GC-MS
25. Analysis of volatile contaminants in vegetable oils by headspace solid-phase microextraction with Carboxen-based fibres