title: Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese.
abstract: Optimum conditions of solid phase microextraction (SPME) analysis of the headspace volatile compounds of Parmesan cheese in airtightly sealed 100-mL bottles were developed. The coefficient of variation of SPME analysis on the headspace volatile compounds of Parmesan cheese was 2%. The reproducibility of SPME was improved by a combination of sampling at -10 degrees C, controlling the sample temperature, and uniform magnetic stirring of samples during equilibrium and isolation steps. The sensitivity of SPME increased by 125% in total peak areas by a combination of 40 min of sonication and 25% (w/v) sodium phosphate solution, compared with that of samples containing deionized water only (P < 0.05). The addition of salt solution or sonication treatment in samples increased the headspace volatile compounds of cheese quantitatively without producing any new volatile compounds.
authors.affiliation: Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus 43210, USA.
authors.forename: Jae-Hwan
authors.initials: JH
authors.lastname: Lee
authors.forename: Raymond
authors.initials: R
authors.lastname: Diono
authors.forename: Gur-Yoo
authors.initials: GY
authors.lastname: Kim
authors.forename: David B
authors.initials: DB
authors.lastname: Min
mesh_terms: D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D010710:Phosphates; D011189:Potassium Chloride; D015203:Reproducibility of Results; D012965:Sodium Chloride / Q000008:administration & dosage / Q000032:analysis; D012996:Solutions; D013010:Sonication; D013431:Sulfates; D014835:Volatilization
chemical_list: D010710:Phosphates; D012996:Solutions; D013431:Sulfates; C012036:sodium sulfate; D012965:Sodium Chloride; D011189:Potassium Chloride; C018279:sodium phosphate