DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Chang Gook | ko |
dc.contributor.author | Lee, Younghoon | ko |
dc.contributor.author | Lee, Jae-Gon | ko |
dc.contributor.author | Buglass, Alan J | ko |
dc.date.accessioned | 2015-05-22T02:27:46Z | - |
dc.date.available | 2015-05-22T02:27:46Z | - |
dc.date.created | 2015-05-20 | - |
dc.date.created | 2015-05-20 | - |
dc.date.issued | 2015-05 | - |
dc.identifier.citation | ANALYTICAL METHODS, v.7, no.8, pp.3521 - 3536 | - |
dc.identifier.issn | 1759-9660 | - |
dc.identifier.uri | http://hdl.handle.net/10203/198585 | - |
dc.description.abstract | A multi-temperature headspace solid-phase micro-extraction-single shot-gas chromatography/mass spectrometry (mT-HSSPME-ss-GC/MS) method has been developed for headspace analysis. Three SPME fibers (50/30 mm DVB/CAR/PDMS) were used simultaneously for the extraction of volatile components from the headspace of a sample in three sample chambers at three different temperatures. A cryofocusing technique was adopted to avoid peak broadening and to maximize resolution during the sequential thermal desorption of the SPME fibers prior to a 'single-shot' chromatographic run. The method was developed and validated on a model ethanolic flavor mixture, containing 81 components. Comparison of mT-HSSPME-ss-GC/MS (10 min incubation time, then 30 min extraction time at 22, 50, and 70 degrees C extraction temperatures) with conventional SPME-GC/MS at a fixed temperature of 22, 50, or 70 degrees C showed that the former gave a headspace GC profile of the flavor mixture that was much closer to that of the syringe (direct) injection profile. None of the conventional headspace SPME extraction profiles were a good match to the syringe injection profile. The same technique applied to the headspace of coffee grounds gave a plentiful headspace volatile component profile compared to that of a single SPME analysis at a fixed single extraction temperature (22, 50, and 70 degrees C). The average percent recovery (defined for each component as 100 x mT-SPME (22 degrees C + 50 degrees C + 70 degrees C) TIC peak intensity divided by the arithmetic sum of individual temperature SPME (22 degrees C, 50 degrees C, 70 degrees C) TIC peak intensities) was 89.8% and 132 components were detected by mT-SPME-ss-GC/MS in the headspace of coffee grounds. | - |
dc.language | English | - |
dc.publisher | ROYAL SOC CHEMISTRY | - |
dc.subject | ROASTING PROCESS | - |
dc.subject | MICROEXTRACTION | - |
dc.subject | PROFILE | - |
dc.subject | FIBERS | - |
dc.subject | TEMPERATURES | - |
dc.subject | FLAVOR | - |
dc.subject | BREWS | - |
dc.subject | SBSE | - |
dc.subject | MS | - |
dc.title | Improving the extraction of headspace volatile compounds: development of a headspace multi-temperature solid-phase micro-extraction-single shot-gas chromatography/mass spectrometry (mT-HSSPME-ss-GC/MS) method and application to characterization of ground coffee aroma | - |
dc.type | Article | - |
dc.identifier.wosid | 000352897500030 | - |
dc.identifier.scopusid | 2-s2.0-84928027341 | - |
dc.type.rims | ART | - |
dc.citation.volume | 7 | - |
dc.citation.issue | 8 | - |
dc.citation.beginningpage | 3521 | - |
dc.citation.endingpage | 3536 | - |
dc.citation.publicationname | ANALYTICAL METHODS | - |
dc.identifier.doi | 10.1039/c4ay03034f | - |
dc.contributor.localauthor | Lee, Younghoon | - |
dc.contributor.localauthor | Buglass, Alan J | - |
dc.contributor.nonIdAuthor | Lee, Jae-Gon | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordPlus | ROASTING PROCESS | - |
dc.subject.keywordPlus | MICROEXTRACTION | - |
dc.subject.keywordPlus | PROFILE | - |
dc.subject.keywordPlus | FIBERS | - |
dc.subject.keywordPlus | TEMPERATURES | - |
dc.subject.keywordPlus | FLAVOR | - |
dc.subject.keywordPlus | BREWS | - |
dc.subject.keywordPlus | SBSE | - |
dc.subject.keywordPlus | MS | - |
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