title: Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
abstract: Investigations were carried out to determine whether flavor compounds characteristic for fresh cucumbers could be rapidly determined using a solid-phase microextraction (SPME) dynamic headspace sampling method combined with gas chromatography and flame ionization detection. Cucumbers were sampled, during blending, for fresh cucumber flavor compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal. The GC was such that the two target compounds were separated and baseline-resolved. Relative standard deviations for analysis of both (E,Z)-2,6-nonadienal and (E)-2-nonenal using this SPME sampling method were +/-10%. Utility of the analytical method was demonstrated by determining the effect of heat treatments on the ability of cucumbers to produce these flavor impact compounds.
authors.affiliation: Agricultural Research Service, U.S. Department of Agriculture, Raleigh, North Carolina 27695-7624, USA.
authors.forename: C
authors.initials: C
authors.lastname: Palma-Harris
authors.forename: R F
authors.initials: RF
authors.lastname: McFeeters
authors.forename: H P
authors.initials: HP
authors.lastname: Fleming
mesh_terms: D002849:Chromatography, Gas; D002853:Chromatography, Liquid / Q000379:methods*; D018553:Cucumis sativus / Q000737:chemistry*; D005410:Flame Ionization; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D013649:Taste