title: Development and validation of a gas chromatographic method by solid-phase microextraction for the determination of surface flavouring content in encapsulated flavouring.
abstract: A solid-phase microextraction procedure followed by analysis by gas chromatography is proposed to determine surface flavouring content in encapsulated flavouring. The method showed a good selectivity, as well as good intraday and interday precision, CVs<4% in both cases. The calibration curves were linear at the tested ranges (R=0.998). The limits of detection and quantification were 0.52 g kg(-1) and 1.57 g kg(-1), respectively. Good recoveries were obtained (90.8-104.5%). In the ruggedness test, sample amount, pre-extraction time, desorption time and desorption temperature were the factors that stood out as the causing of the greater effects on the analytical results. These results present a SPME methodology, which may be applied as a quality control tool for industrial laboratories.
authors: Institute of Pharmacy and Foods, University of Havana, Calle 222 No. 2317, Havana, P.O.B. 13600, Cuba.
authors: Yineth
authors: Y
authors: Ruíz-García
authors: Food Industry Research Institute, Carretera al Guatao km 3½, Havana, P.O.B. 19200, Cuba.
authors: Yelinet
authors: Y
authors: Valcarcel-Mauri
authors: Food Industry Research Institute, Carretera al Guatao km 3½, Havana, P.O.B. 19200, Cuba. Electronic address: jpino@iiia.edu.cu.
authors: Jorge A
authors: JA
authors: Pino
mesh_terms: D002138:Calibration; D002849:Chromatography, Gas / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D057230:Limit of Detection; D052617:Solid Phase Microextraction / Q000379:methods*
chemical_list: D005421:Flavoring Agents
keywords: Encapsulated flavouring; GC; SPME; Surface flavouring