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| - Headspace Solid-Phase Microextraction Method for the Studyof the Volatility of Selected Flavor Compounds
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| - Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrixcomponents were studied using headspace solid-phase microextraction (HS-SPME) combined withGC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partitioncoefficients between different phases were obtained for several individual volatiles, showing that HS-SPME analysis with a short sampling time can be used to determine the “true” headspaceconcentration at equilibrium between the headspace and a sample matrix. Equilibrium dialysis followedby HS-SPME/GC-MS was carried out to confirm the ability of HS-SPME extraction for monitoring thefree volatile compounds in the presence of proteins. In particular, a short sampling time (1 min) avoidedadditional extraction of volatiles bound to the protein. Interactions between several selected flavorcompounds and nonvolatile food matrix components [β-lactoglobulin or (+)-catechin] were also studiedby means of HS-SPME/GC-MS analysis. The volatility of ethyl hexanoate, heptanone, and hexanalwas significantly decreased by the addition of β-lactoglobulin compared to that of isoamyl acetate.Catechin decreased the volatility of ethyl hexanoate and hexanal by 10−20% and increased that of2-heptanone by ∼15%. This study indicates that HS-SPME can be a useful tool for the study of theinteractions between volatile compounds and nonvolatile matrix components provided the kinetic andthermodynamic behavior of the volatiles in relation to the fiber chosen for the studies is carefullyconsidered. Keywords: HS-SPME/GC-MS; “true” headspace; partition coefficients; volatility; equilibrium dialysis;flavor/matrix interactions
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