Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology

SALUM P., ERBAY Z., KELEBEK H., SELLİ S.

FOOD ANALYTICAL METHODS, cilt.10, sa.6, ss.1956-1964, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 6
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s12161-016-0774-1
  • Dergi Adı: FOOD ANALYTICAL METHODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1956-1964
  • Anahtar Kelimeler: SPME, Optimization, White-brined cheese, Volatile, Response surface methodology, SPME/GC-MS CHARACTERIZATION, GAS-CHROMATOGRAPHY, MASS SPECTROMETRY, SENSORY PROPERTIES, AROMA COMPOUNDS, OLIVE LEAVES, EXTRACTION, PROTEOLYSIS, TEMPERATURE, VARIETIES
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, ddecalactone, and decanoic acid) with the headspace solid-phase microextraction (SPME) method for the analysis of white-brined cheese with two different fibers (CAR/PDMS and DVB/CAR/PDMS) were investigated. Optimum conditions were determined by using response surface methodology (RSM). Results showed that boiling points of volatile compounds significantly affected the effectivity of fibers. CAR/PDMS fiber was more suitable in isolation of the volatile compounds with low boiling point and suggested to be used in the SPME analysis of volatile compounds in white-brined cheese. The optimum condition for CAR/PDMS fiber was found to be as 56.20 degrees C, 84.92 min, and 549 min(-1), for extraction temperature, time, and agitation speed, whereas it was calculated to be as 54.75 degrees C, 85.60 min, and 250 min(-1) for DVB/CAR/PDMS fiber, respectively.