Optimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorSalum, Pelin
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:44:26Z
dc.date.available2025-01-06T17:44:26Z
dc.date.issued2019
dc.description.abstractOptimization of main extraction parameters of the headspace solid-phase microextraction (SPME) method for two high-fat dairy powders with distinctly different volatile profiles was performed with response surface methodology. While cream powder (60% fat content) has a weak odor, enzyme-modified cheese powder (EMC) (35% fat content) is known with its intense flavor generated by high degrees of proteolysis and lipolysis. Extraction time, extraction temperature, and agitation speed were selected as optimization factors. Eight different volatile compounds isolated from cream powder and ten volatiles detected in EMC powder in varied molecular weight, boiling temperature, and organic classes were selected as optimization responses to express the overall extraction efficiency and volatile profile of powders. Optimization was performed to obtain the highest extraction efficiency for each response. It is suggested to use the SPME conditions at 56.2 degrees C for 70.8 min with 250 rpm for the isolation of volatiles in cream powder whereas the extraction temperature, time, and agitation speed were optimized for EMC powders as 53.4 degrees C, 63.2 min, and 250, respectively.
dc.description.sponsorshipAdana Science and Technology University, Scientific Research Projects Coordination (BAP) [17103026]; Scientific and Technological Research Council of Turkey (TUBITAK) [115O229]
dc.description.sponsorshipA part of this work (cream powder part) was supported by Adana Science and Technology University, Scientific Research Projects Coordination (BAP) [project no. 17103026] whereas the other part (enzyme modified cheese powder part) was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no. 115O229].
dc.identifier.doi10.1007/s12161-019-01576-7
dc.identifier.endpage2225
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85068855282
dc.identifier.scopusqualityQ1
dc.identifier.startpage2216
dc.identifier.urihttps://doi.org/10.1007/s12161-019-01576-7
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3057
dc.identifier.volume12
dc.identifier.wosWOS:000484939900010
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.subjectHigh-fat
dc.subjectDairy powder
dc.subjectCream
dc.subjectEnzyme-modified cheese
dc.subjectResponse surface methodology
dc.titleOptimization of Headspace Solid-phase Microextraction for the Analysis of Volatile Compounds of High-fat Dairy Powders
dc.typeArticle

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