Solid-phase microextraction in food analysis - With particular reference to wine

Food Australia

Volumn 54, Issue 8, 2002, Pages 350-356

  Boyce, M C ^a   Spickett, E E ^a  

^a EDITH COWAN UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

SOLID-PHASE MICROEXTRACTIONS (SPME);

FLAVORS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMPURITIES; SOLVENT EXTRACTION; WINE;

FOOD PROCESSING;

EID: 0036345423     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (51)

1. Solid-phase microextraction with thermal desorption using fused silica optical fibres
2. Analysis of benzothiazole in Italian wines using headspace solid-phase microextraction and gas chromatography-mass spectrometry
3. Characterization of roasted coffee and coffee beverages by solid-phase microextraction - Gas chromatography and principal components analysis
4. Solid-phase microextraction of nitrogen containing herbicides
5. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey
6. The application of solid-phase microextraction in the analysis of organophosphorus pesticides in a food plant
7. Systematic optimization of the analysis of wine bouquet components by solid-phase microextraction
8. Investigations on wine bouquet components by solid-phase microextraction-capillary gas chromatography (SPME-CGC) using different fibres
9. Use of solid-phase microextraction-capillary-gas chromatography (SPME-CGC) for the varietal characterization of wines by means of chemometrical methods
10. Analysis of wine bouquet components using headspace solid-phase microextraction-capillary-gas chromatography
11. Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction
12. Comparison of dynamic headspace concentration on Tenax with solid-phase microextraction for the analysis of aroma volatiles
13. Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry
14. An investigation of the aroma fraction of some Italian wines by solid-phase microextraction gas chromatography/mass spectrometry and membrane inlet mass spectrometry
15. Determination of essential oils in hops by headspace solid-phase microextraction
16. Headspace solid-phase microextraction analysis of methyl isothiocyanate in wine
17. Solventless determination of caffeine in beverages using solid-phase microextraction with fused-silica fibres
18. Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry
19. Solid-phase microextraction of pesticide residues from strawberries
20. Analysis of volatile fruit components by headspace solid-phase microextraction
21. Cryo-trapping/SPME/GC analysis of cheese aroma
22. Solid-phase microextraction for the analysis of some alcohols and esters in beer: Comparison with static headspace method
23. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice
24. Solid-phase microextraction applied to the analysis of pesticide residues in honey using gas chromatography with electron-capture detection
25. Applications of solid-phase microextraction in food analysis
26. Evolution of solid-phase microextraction technology
27. Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction - Gas chromatography - Mass spectrometry - Olfactometry detection
28. Headspace solid-phase micro-extraction analysis of volatile sulfides and disulfides in wine aroma
29. Analysis of low-volatility organic sulphur compounds in wine by solid-phase microextraction and gas chromatography
30. Headspace solid-phase micro-extraction analysis of sulfides and disulfides using Carboxen-polydimethylsiloxane fibers in the analysis of wine aroma
31. Simultaneous analysis of thiols, sulphides and disulphides in wine aroma by headspace solid-phase micro-extraction-gas chromatography
32. Classification of the botanical origin of cinnamon by solid-phase microextraction and gas chromatography
33. Characterisation of commercial vodkas by solid-phase microextraction and gas chromatography/mass spectrometry analysis
34. Headspace solid-phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham
35. Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer
36. Application of solid-phase microextraction and gas chromatography/time-of-flight mass spectrometry for rapid analysis of flavor volatiles in tomato and strawberry fruits
37. Rapid analysis of volatile flavor compounds in apple fruit using SPME and GC/time of flight mass spectrometry
38. Analysis of the volatile components in vanilla extracts and flavourings by solid-phase microextraction and gas chromatography
39. Analysis of flavor volatiles using headspace solid-phase microextraction
40. Influence of ethanol on pesticide extraction in aqueous solutions by solid-phase microextraction
41. Comparison of two recent solventless methods for the determination of procymidone residues in wines: SPME/GC/MS and ELISA tests
42. Determination of volatiles from red wines made by carbonic maceration using solid-phase microextraction (SPME) technique
43. Determination of volatile aroma compounds of Blaufrankisch wines extracted by solid-phase microextraction
44. Fast screening method for wine headspace compounds using solid-phase microextraction (SPME) and capillary GC technique
45. Determination of pesticide residues in wine by SPME and GC/MS for consumer risk assessment
46. Optimisation of headspace solid phase microextraction for analysis of wine aroma compounds
47. Solid-phase microextraction for flavor analysis
48. Headspace solid-phase microextraction