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Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products

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Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. / Cognat, Claudine; Shepherd, Tom; Verrall, Susan R.; Stewart, Derek.

In: Food Chemistry, Vol. 134, No. 3, 01.10.2012, p. 1592-1600.

Research output: Contribution to journalArticle

Harvard

Cognat, C, Shepherd, T, Verrall, SR & Stewart, D 2012, 'Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products' Food Chemistry, vol 134, no. 3, pp. 1592-1600.

APA

Cognat, C., Shepherd, T., Verrall, S. R., & Stewart, D. (2012). Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. Food Chemistry, 134(3), 1592-1600doi: 10.1016/j.foodchem.2012.02.119

Vancouver

Cognat C, Shepherd T, Verrall SR, Stewart D. Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. Food Chemistry. 2012 Oct 1;134(3):1592-1600.

Author

Cognat, Claudine; Shepherd, Tom; Verrall, Susan R.; Stewart, Derek / Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products.

In: Food Chemistry, Vol. 134, No. 3, 01.10.2012, p. 1592-1600.

Research output: Contribution to journalArticle

Bibtex - Download

@article{6a491a5168694325ba81cf7413384e97,
title = "Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products",
author = "Claudine Cognat and Tom Shepherd and Verrall, {Susan R.} and Derek Stewart",
year = "2012",
volume = "134",
number = "3",
pages = "1592--1600",
journal = "Food Chemistry",
issn = "0308-8146",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products

A1 - Cognat,Claudine

A1 - Shepherd,Tom

A1 - Verrall,Susan R.

A1 - Stewart,Derek

AU - Cognat,Claudine

AU - Shepherd,Tom

AU - Verrall,Susan R.

AU - Stewart,Derek

PY - 2012/10/1

Y1 - 2012/10/1

N2 - <p>Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14-15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME-GC-MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered. (C) 2012 Elsevier Ltd. All rights reserved.</p>

AB - <p>Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14-15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME-GC-MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered. (C) 2012 Elsevier Ltd. All rights reserved.</p>

U2 - 10.1016/j.foodchem.2012.02.119

DO - 10.1016/j.foodchem.2012.02.119

M1 - Article

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

VL - 134

SP - 1592

EP - 1600

ER -

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