title: Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices.
abstract: A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using a reduced two-level factorial screening design (2(5-1) ), and the most suitable analytical conditions for the extraction of the studied compounds were: sample volume 10 mL, extraction time 60 min, stirring speed 1800 rpm, NaCl amount 30% (weight/volume), and twister length 10 mm. The optimized method was further validated, obtaining good linearity and detection and quantification limits low enough to correctly determine the studied compounds. As well, for most of the studied compounds precision and recovery values were good. Several orange juice samples (squeezed and commercial) were extracted following the optimized extraction method and analyzed by gas chromatography coupled to mass spectrometry detection. The method has proven to be suitable for the determination of the aroma of orange juice, of which limonene was the major volatile compound in all the studied samples.
authors.affiliation: Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain.
authors.forename: Carla
authors.initials: C
authors.lastname: Herrera
authors.affiliation: Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain.
authors.forename: Remedios
authors.initials: R
authors.lastname: Castro
authors.affiliation: Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain.
authors.forename: Carmelo
authors.initials: C
authors.lastname: García-Barroso
authors.affiliation: Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain. enrique.duranguerrero@uca.es.
authors.forename: Enrique
authors.initials: E
authors.lastname: Durán-Guerrero
mesh_terms: D032084:Citrus sinensis / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D052616:Solid Phase Extraction / Q000295:instrumentation / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification*
chemical_list: D055549:Volatile Organic Compounds
keywords: Extraction optimization; Orange juice; Stir bar sorptive extraction; Volatile compounds