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

Food Research International

Volumn 43, Issue 5, 2010, Pages 1267-1276

  Cheong, Kok Whye ^a   Tan, Chin Ping ^a   Mirhosseini, Hamed ^a   Hamid, Nazimah Sheikh Abdul ^b   Osman, Azizah ^a   Basri, Mahiran ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Equilibrium headspace analysis; Headspace solid phase microextraction; Response surface model; Soursop; Volatile flavor compounds

Indexed keywords

HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEADSPACE ANALYSIS; HEADSPACE CONCENTRATIONS; REDUCED MODEL; SALT CONCENTRATION; SAMPLE CONCENTRATION; SOLID-PHASE MICROEXTRACTION; SURFACE MODELS; VOLATILE COMPOUNDS; VOLATILE FLAVOR COMPOUNDS;

ALDEHYDES; CONCENTRATION (PROCESS); ESTERS; GAS CHROMATOGRAPHY; KETONES; OLEFINS; TARGETS; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

ANNONA; ANNONA MURICATA;

EID: 77953915497     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.03.001     Document Type: Article

References (46)

1. Alves R.F., Nascimento A.M.D., Nogueira J.M.F. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques. Analytica Chimica Acta 2005, 546:11-21.
2. Arthur C.L., Pawliszyn J. Solid-phase microextraction with thermal desorption using silica optical fibers. Analytical Chemistry 1990, 62:2145-2148.
3. Augusto F., Valente A.L.P., Tada E.S., Rivellino S.R. Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry. Journal of Chromatography A 2000, 873:117-127.
4. Binder G.R., Benson M.E., Flath R.A. Volatile components of safflower. Journal of Agricultural and Food Chemistry 1990, 38:1245-1248.
5. Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto H., Ishihara M., Yoshizawa T., et al. Characteristic aroma components of the volatile oil of yellow keaw mango fruits determined by limited odor unit method. Food Science and Technology Research 2001, 7:200-206.
6. Capanzana M.V., Buckle K.A. Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensmittel-Wissenschaft und-Technologie 1997, 30:155-163.
7. Carasek E., Pawliszyn J. Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber. Journal of Agricultural and Food Chemistry 2006, 54:8688-8696.
8. Franco M.R.B., Janzantti N.S. Aroma of minor tropical fruits. Flavour and Fragrance Journal 2005, 20:358-371.
9. Goodner K.L. Practical retention index models of OV-101, DB-1, DB-5 and DB-Wax for flavor and fragrance compounds. LWT - Food Science and Technology 2008, 41:951-958.
10. Gratão A.C.A., Silveira V., Telis-Romero J. Laminar flow of soursop juice through concentric annuli: Friction factors and rheology. Journal of Food Engineering 2007, 78:1343-1354.
11. Holt R.U. Mechanisms effecting analysis of volatile flavour components by solid-phase microextraction and gas chromatography. Journal of Chromatography A 2001, 937:107-114.
12. Iwaoka W.T., Zhang X., Hamilton R.A., Chia C.L., Tang C.S. Identifying volatiles in soursop and comparing their changing profiles during ripening. HortScience 1993, 28:817-819.
13. Jirovetz L., Buchbauer G., Ngassoum M.B. Essential oil compounds of the Annona muricata fresh fruit pulp from Cameroon. Journal of Agricultural and Food Chemistry 1998, 46:3719-3720.
14. Jung D.M., Ebeler S.E. Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds. Journal of Agricultural and Food Chemistry 2003, 51:200-205.
15. Komthong P., Hayakawa S., Katoh T., Igura N., Shimoda M. Determination of potent odorants in apple by headspace gas dilution analysis. LWT - Food Science and Technology 2006, 39:472-478.
16. MacLeod A.J., Pieris N.M. Volatile flavor components of soursop (Annona muricata). Journal of Agricultural and Food Chemistry 1981, 29:488-490.
17. Mason R.L., Gunst R.F., Hess J.J. Statistical design and analysis of experiments with applications to engineering and science 2003, John Wiley and Sons Inc., London.
18. McGorrin R.J. Character-impact flavor compounds. Sensory directed flavor analysis 2007, 223-267. Taylor & Francis Group, Boca Raton. R. Marsili (Ed.).
19. Mirhosseini H., Salmah Y., Nazimah S.A.H., Tan C.P. Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion. Food Chemistry 2007, 105:1659-1670.
20. Mirhosseini H., Tan C.P., Aghlara A., Hamid N.S.A., Yusof S., Boo H.C. Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Carbohydrate Polymers 2008, 73:83-91.
21. Mirhosseini H., Tan C.P., Taherian A.R., Boo H.C. Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology. Carbohydrate Polymers 2009, 75:512-520.
22. Montgomery D.C. Design and analysis of experiments 2001, Wiley, New York.
23. Morales A.L., Duque C. Free and glycosidically bound volatiles in the mammee apple (Mammea americana) fruit. European Food Research and Technology 2002, 215:221-226.
24. Noguerol-Pato R., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines. Food Chemistry 2009, 117:473-484.
25. Pay E. Overview of the sanitary and phytosanitary measures in QUAD countries on tropical fruits and vegetables imported from developing countries 2005, South Centre, Geneva.
26. Pelissier Y., Marion C., Kone D., Lamaty G., Menut C., Bessiere J.M. Volatile components of Annona muricata L. Journal of Essential Oil Research 1994, 6:411-414.
27. Pino J.A., Aguero J., Marbot R. Volatile components of soursop (Annona muricata). Journal of Essential Oil Research 2001, 13:140-141.
28. Poinot P., Grua-Priol J., Arvisenet G., Rannou C., Semenou M., Bail A.L., et al. Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International 2007, 40:1170-1184.
29. Pontes M., Marques J.C., Câmara J.S. Headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometric methodology for the establishment of the volatile composition of Passiflora fruit species. Microchemical Journal 2009, 93:1-11.
30. Pua C.K., Hamid N.S.A., Rusul G., Rahman R.A. Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum Arabic. Journal of Food Engineering 2007, 78:630-636.
31. Ramos, J. O., Rivera-Gonzalez, S., Garcia, E., & Vignoni, Y. A. (2009). Characterization of volatile compounds responsible for the flavors and fragrances of tropical fruits using SPME and GC/MS techniques. In 237thACS national meeting, Salt Lake City, United States of America.
32. Raz C., Piper D., Haller R., Nicod H., Dusart N., Giboreau A. From sensory marketing to sensory design: How to drive formulation using consumers' input?. Food Quality and Preference 2008, 19:719-726.
33. Rocha S., Ramalheira V., Barros A., Delgadillo I., Coimbra M.A. Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry 2001, 49:5142-5151.
34. Salles C. Odour-taste interactions in flavour perception. Flavour in food 2006, 345-368. Woodhead Publishing Limited, Boca Raton. A. Voilley, P. Etiévant (Eds.).
35. Shashirekha M.N., Baskaran R., Rao L.J., Vijayalakshmi M.R., Rajarathnam S. Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology 2008, 41:236-243.
36. Shimoda M., Shigematsu H., Shiratsuchi H., Osajima Y. Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion. Journal of Agricultural and Food Chemistry 1995, 43:1616-1620.
37. Steffen A., Pawliszyn J. Analysis of flavor volatiles using headspace solid-phase microextraction. Journal of Agricultural and Food Chemistry 1996, 44:2187-2193.
38. Sumitami H., Suekane S., Nakatani A., Tatsuka K. Changes in composition of volatile compounds in high pressure treated peach. Journal of Agricultural and Food Chemistry 1994, 42:785-790.
39. Tan C.T. Beverage emulsions. Food emulsions 1997, 491-524. Marcel Dekker, New York. 3rd ed. S. Friberg, K. Larsson (Eds.).
40. Taylor A.J. Release and transport of flavours in vivo: Physicochemical and perceptual considerations. Comprehensive Reviews in Food Science and Food Safety 2002, 1:45-57.
41. Umme A., Salmah Y., Jamilah B., Asbi B.A. Microbial and enzymatic changes in natural soursop puree during storage. Food Chemistry 1999, 65:315-322.
42. Vas G., Vékey K. Solid-phase microextraction: A powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry 2004, 39:233-254.
43. Weng W., Liu W., Lin W. Studies on the optimum models of the dairy product Kou Woan Lao using response surface methodology. Asian-Australasian Journal of Animal Sciences 2001, 14:1470-1476.
44. Wong K.C., Khoo K.H. Volatile components of Malaysian Annona fruits. Flavour and Fragrance Journal 1993, 8:5-10.
45. Yang X., Peppard T.L. Food and flavor applications. Solid phase microextraction: A practical guide 1999, 177-201. Marcel Dekker Inc., New York. S.A. Scheppers Wercinski (Ed.).
46. Yu T.H., Wu C.M., Chen S.Y. Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic. Journal of Agricultural and Food Chemistry 1989, 37:730-734.