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Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.

The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, compri...

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Main Authors: Cheong, Kok Whye, Tan , Chin Ping, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Format: Article
Language:English
English
Published: Elsevier 2010
Online Access:http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf
http://psasir.upm.edu.my/id/eprint/14546/
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spelling my.upm.eprints.145462015-11-02T03:22:33Z http://psasir.upm.edu.my/id/eprint/14546/ Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Cheong, Kok Whye Tan , Chin Ping Mirhosseini, Hamed Sheikh Abdul Hamid, Nazimah Osman, Azizah Basri, Mahiran The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds. Elsevier 2010-06 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf Cheong, Kok Whye and Tan , Chin Ping and Mirhosseini, Hamed and Sheikh Abdul Hamid, Nazimah and Osman, Azizah and Basri, Mahiran (2010) Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International, 43 (5). pp. 1267-1276. ISSN 0963-9969 10.1016/j.foodres.2010.03.001 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds.
format Article
author Cheong, Kok Whye
Tan , Chin Ping
Mirhosseini, Hamed
Sheikh Abdul Hamid, Nazimah
Osman, Azizah
Basri, Mahiran
spellingShingle Cheong, Kok Whye
Tan , Chin Ping
Mirhosseini, Hamed
Sheikh Abdul Hamid, Nazimah
Osman, Azizah
Basri, Mahiran
Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
author_facet Cheong, Kok Whye
Tan , Chin Ping
Mirhosseini, Hamed
Sheikh Abdul Hamid, Nazimah
Osman, Azizah
Basri, Mahiran
author_sort Cheong, Kok Whye
title Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
title_short Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
title_full Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
title_fullStr Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
title_full_unstemmed Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction.
title_sort equilibrium headspace analysis of volatile flavor compounds extracted from soursop (annona muricata) using solid-phase microextraction.
publisher Elsevier
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/14546/1/Equilibrium%20headspace%20analysis%20of%20volatile%20flavor%20compounds%20extracted%20from%20soursop.pdf
http://psasir.upm.edu.my/id/eprint/14546/
_version_ 1643825664777781248
score 13.211869

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