Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese.
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.
Lee
Jae-Hwan
JH
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus 43210, USA.
Diono
Raymond
R
Kim
Gur-Yoo
GY
Min
David B
DB
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
D010710:Phosphates; D012996:Solutions; D013431:Sulfates; C012036:sodium sulfate; D012965:Sodium Chloride; D011189:Potassium Chloride; C018279:sodium phosphate