Application of experimental design to optimise solid-phase microextraction of orange juice flavour
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CONTRIBUTORS:
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PROCEEDINGS TITLE:
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YEAR:
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2006
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PUB TYPE:
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Conference Paper in Proceedings
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PAGES:
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135 -
135
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SUBJECT(S):
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None
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DISCIPLINE:
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Agricultural and Food Sciences
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HTTP:
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LANGUAGE:
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German
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PUB ID:
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103-430-971
(Last edited on
2006/11/16 05:08:58 US/Mountain)
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SPONSOR(S):
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ABSTRACT:
Monoterpene hydrocarbons like pinene, limonene, and myrcene are found in juice aromas of all citrus varieties and are essential contributors to the unique aroma of the juices. Several studies confirmed that limonene is the most abundant component of this fraction; its content varies from 63% in blood orange to about 90% in bitter orange [1,2]. These characteristic compounds may be reduced due to the presence of microorganisms, exposure to high temperatures or gamma radiation [3-5]. In 1996, Steffen and Pawliszyn introduced solid-phase microextraction (SPME) for the analysis of flavour volatile compounds of orange juice [6]. In later studies, the SPME analysis was improved by varying different parameters like extraction time and temperature [7]. It was found that equilibrium could be achieved sooner with higher sample temperatures, but the total amount retained on the fibre also decreased. Other studies reported empiric results, e.g. that a 30 min exposure time at room temperature allowed the most material to be absorbed in the least time [8]. Recent results showed that SPME even can be used in combination with olfactometry to evaluate the sensorial quality of orange juices [9,10].
In this study, experimental design is introduced as a novel procedure to optimise solid-phase microextraction for the determination of orange juice flavour using gas chromatography and mass spectrometry. A central composite design was chosen to study the effects of variation in levels of extraction time (3-15 min), extraction temperature (30-80°C) and pH value (3-11). The models fitted for the prediction of the extraction of terpene flavour compounds (limonene, myrcene, pinene, copaene, caryophyllene), as indicated by r2 values of more than 0.97. Various surface plots were generated to describe the relationship between operating variables and predicted extraction yields. Optimum conditions with the highest desirability (minimal extraction time, highest yield for all components) were 9 min, 40°C and pH 11.
Literatur
1. Moufida S, Marzouk B (2003). Phytochemistry 62: 1283-1289
2. Tønder D, Petersen MA, Poll L, Olsen CE (1998). Food Chem: 61, 223-229
3. Leizerson S, Shimoni E (2005) J. Agric. Food Chem. 53: 3519-3524
4. Leizerson S, Shimoni E (2005) J. Agric. Food Chem. 53: 4012-4018
5. Fan X, Gates RA (2001) J. Agric. Food Chem. 49: 2422-2426
6. Steffen A, Pawliszyn J (1996) J. Agric. Food Chem. 44: 2187-2193
7. Jia M, Zhang QH, Min DB (1998) J. Agric. Food Chem. 46: 2744-2747
8. Rouseff R, Bazemore R, Goodner K, Naim M (2001) Adv. Exp. Med. Biol. 488: 101-112
9. Rega B, Fournier N, Guichard E (2003) J. Agric. Food Chem. 51: 7092-7099
10. Rega B, Fournier N, Nicklaus S, Guichard E (2004) J. Agric. Food Chem. 52: 4204-4212
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