Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two-dimensional gas chromatography

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1828-1833

  Rivellino, Sandra Regina ^a,b   Hantao, Leandro Wang ^a,b   Risticevic, Sanja ^c   Carasek, Eduardo ^d   Pawliszyn, Janusz ^c   Augusto, Fabio ^a,b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Instituto Nacional de Ciencia e Tecnologia de Bioanalitica   (Brazil)

^c UNIVERSITY OF WATERLOO   (Canada)

^d FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Chromatography; Comprehensive two dimensional gas; Extraction artifacts; Sample preparation; Solid phase microextraction

Indexed keywords

CHROMATOGRAPHY; DECOMPOSITION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; SMOKE DETECTORS;

CHROMATOGRAPHIC PROFILES; COMPREHENSIVE TWO-DIMENSIONAL; COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY; HEADSPACE SOLID PHASE MICROEXTRACTION; HYDROXYMETHYLFURFURAL; SAMPLE PREPARATION; SOLID-PHASE MICROEXTRACTION; TWO-DIMENSIONAL GAS;

EXTRACTION;

FURFURAL; HYDROXYMETHYL 2 FURALDEHYDE; METHYLFURONE; UNCLASSIFIED DRUG;

ARTICLE; ARTIFACT; DRUG ISOLATION; FRACTIONATION; GAS CHROMATOGRAPHY; HONEY; HYDROLYSIS; NONHUMAN; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

EID: 84879066769     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.003     Document Type: Article

References (23)

1. Adahchour, M., Beens, J., Vreuls, R. J. J., & Brinkman, U. A. Th. (2006). Recent developments in comprehensive two-dimensional gas chromatography (GC-GC): Part I. Introduction and instrumental set-up. Trends in Analytical Chemistry, 25, 438-454. (Pubitemid 44294449)
2. Adams, R. P. (1995). Identification of essential oil components by gas chromatography/mass spectrometry (4th ed.). Carol Stream: Allured Publishing Corporation.
3. Augusto, F., da Silva, G. A., & Poppi R. J. (2008). Exploratory analysis of the volatile profile of beers by HS-SPME-GC. Food Chemistry, 111, 1057-1063.
4. Augusto, F., Valente, A. L. P., Tada, E. S., & Rivellino, S. R. (2000). Screening of Brazilian fruit aromas using solid-phase microextraction gas chromatography-mass spectrometry. Journal of Chromatography A, 873, 117-127. (Pubitemid 30125762)
5. C? ajka, T., Haj?lova, J., Cochran, J., Holadova, K., & Klimankova, E. (2007). Solid-phase microextraction-comprehensive two-dimensional gas chromatography-timeof-flight mass spectrometry for the analysis of honey volatiles. Journal of Separation Science, 30, 534-546. (Pubitemid 46510567)
6. Ceballos-Magana, S. G., de Pablos, F., Jurado, J. M., Martin, M. J., Alcazar, A., Muniz-Valencia, R., et al. (2013). Characterization of tequila according to their major volatile composition using multilayer perceptron neural networks. Food Chemistry, 136, 1309-1315.
7. de Oliveira, A. M., Pereira, N. R., Junior, A. M., & Augusto, F. (2004). Sutdies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A, 1025, 115-124. (Pubitemid 37548455)
8. Edwards, M., Mostafa, A., & Gorecki, T. (2011). Modulation in comprehensive twodimensional gas chromatography: 20 years of innovation. Analytical and Bioanalytical Chemistry, 401, 2335-2349.
9. Hantao, L. W., Aleme, H. G., Pedroso, M. P., Sabin, G. P., Poppi, R. J., & Augusto, F. (2012). Multivariate curve resolution combined with gas chromatography to enhance analytical separation in complex samples: A review. Analytica Chimica Acta, 731, 11-23.
10. Liu, Z., & Phillips, J. B. (1991). Comprehensive two-dimensional gas chromatography using an on-column thermal modulator interface. Journal of Chromatographic Science, 29, 227-231.
11. Mondello, L., Casilli, A., Tranchina, P. Q., Dugo, P., Costa, R., Festa, S., et al. (2004). Comprehensive multidimensional GC for the characterization of roasted coffee beans. Journal of Separation Science, 27, 442-450. (Pubitemid 38559799)
12. Mondello, L., Tranchida, P. Q., Dugo, P., & Dugo, G. (2008). Comprehensive twodimensional gas chromatography-mass spectrometry: A review. Mass Spectrometry Reviews, 27, 101-124. (Pubitemid 351315897)
13. Pedroso, M. P., de Godoy, L. A. F., Ferreira, E. C., Poppi, R. J., & Augusto, F. (2008). Identification of gasoline adulteration using comprehensive two-dimensional gas chromatography combined to multivariate data processing. Journal of Chromatography A, 1201, 176-182.
14. Pedroso, M. P., Ferreira, E. C., Hantao, L. W., Bogusz, S., Jr., & Augusto, F. (2011). Identification of volatiles from pineapple (Ananas comosus L.) pulp by comprehensive two-dimensional gas chromatography and gas chromatography-mass spectrometry. Journal of Separation Science, 34, 1547-1554.
15. Pierce, K. M., Kehimkar, B., Marney, L. C., Hoggard, J. C., & Synovec, R. E. (2012). Review of chemometric analysis techniques for comprehensive two dimensional separations data. Journal of Chromatography A, 1255, 3-11.
16. Pontes, M., Pereira, J., & Camara, J. S. (2012). Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolic profile. Food Chemistry, 134, 2509-2520.
17. Ribeiro, J., Augusto, F., Salva, T., Thomaziello, R., & Ferreira, M. (2009). Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares. Analytica Chimica Acta, 634, 172-179.
18. Ristisevic, S., Carasek, E., & Pawliszyn, J. (2008). Headspace solid-phase microextraction-gas chromatographic methodology for geographical origin verification of coffee. Analytica Chimica Acta, 617, 72-84.
19. Schmarr, H. G., & Bernhardt, J. (2010). Profiling analysis of volatile compounds from fruits using comprehensive two-dimensional gas chromatography and image processing techniques. Journal of Chromatography A, 1217, 565-574.
20. Setkova, L., Risticevic, S., & Pawliszyn, J. (2007). Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. II: Classification of Canadian and Czech ice wines using statistical evaluation of the data. Journal of Chromatography A, 1147, 224-240. (Pubitemid 46466832)
21. Stanimirova, I., Ustun, B., Cajka, T., Riddelova, K., Haslova, J., Buydens, L. M. C., et al. (2010). Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques. Food Chemistry, 118, 171-176.
22. Tosi, E., Chiappini, M., & Re, E. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77, 71-74. (Pubitemid 34230388)
23. Visser, J. W., Allen, J. M., & Shaw, G. J. (1988). The effect of heat on the volatile flavor fraction from a unifloral honey. Journal of Apicultural Research, 27, 175-181.