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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dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:26Z
dc.date.available2025-01-06T17:44:26Z
dc.date.issued2017
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [115O229]
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no 115O229]. The authors would like to thank the reviewers due to their valuable and constructive comments, which have been utilized to improve the quality of the paper.
dc.identifier.doi10.1007/s12161-016-0774-1
dc.identifier.endpage1964
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85007042072
dc.identifier.scopusqualityQ1
dc.identifier.startpage1956
dc.identifier.urihttps://doi.org/10.1007/s12161-016-0774-1
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3058
dc.identifier.volume10
dc.identifier.wosWOS:000400328400033
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSPME
dc.subjectOptimization
dc.subjectWhite-brined cheese
dc.subjectVolatile
dc.subjectResponse surface methodology
dc.titleOptimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology
dc.typeArticle

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