Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology
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Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, ddecalactone, and decanoic acid) with the headspace solid-phase microextraction (SPME) method for the analysis of white-brined cheese with two different fibers (CAR/PDMS and DVB/CAR/PDMS) were investigated. Optimum conditions were determined by using response surface methodology (RSM). Results showed that boiling points of volatile compounds significantly affected the effectivity of fibers. CAR/PDMS fiber was more suitable in isolation of the volatile compounds with low boiling point and suggested to be used in the SPME analysis of volatile compounds in white-brined cheese. The optimum condition for CAR/PDMS fiber was found to be as 56.20 degrees C, 84.92 min, and 549 min(-1), for extraction temperature, time, and agitation speed, whereas it was calculated to be as 54.75 degrees C, 85.60 min, and 250 min(-1) for DVB/CAR/PDMS fiber, respectively.
Açıklama
Anahtar Kelimeler
SPME, Optimization, White-brined cheese, Volatile, Response surface methodology
Kaynak
Food Analytical Methods
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
10
Sayı
6
