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 journal › Article
}
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 -