Headspace SPME Used to Analyze Cheese Flavors
Researchers at Agriculture and Agri-Food Canada (St-Hyacinthe, Quebec, Canada) and McGill University (Ste-Anne-de-Bellevue, Quebec, Canada) used headspace solid-phase microextraction (SPME) in conjunction with gas chromatography?mass spectrometry (GC?MS) to measure flavor compounds in commercial cheddar cheese and enzyme-modified cheddar cheese.
Researchers at Agriculture and Agri-Food Canada (St-Hyacinthe, Quebec, Canada) and McGill University (Ste-Anne-de-Bellevue, Quebec, Canada) used headspace solid-phase microextraction (SPME) in conjunction with gas chromatography?mass spectrometry (GC?MS) to measure flavor compounds in commercial cheddar cheese and enzyme-modified cheddar cheese. The group looked at seven target compounds: dimethyl disulfide, hexanal, hexanol, 2-heptanone, ethyl hexanoate, heptanoic acid, and delta-decalactone. They tested three SPME fiber types, including Carboxen?polydimethylsiloxane, polyacrylate, and Carbowax?divinylbenzene and examined the effects of varying sodium chloride concentration, temperature, and extraction time on the outcome of the extraction process.
Inside the Laboratory: The Gionfriddo Group at the University at Buffalo
March 28th 2024In this edition of “Inside the Laboratory,” Emanuela Gionfriddo, PhD, an associate professor of chemistry at the University at Buffalo, discusses her group’s current research endeavors, including using solid-phase microextraction (SPME) coupled to liquid chromatography (LC) and gas chromatography (GC) to further understand the chemical relationship between environmental exposure and disease and elucidate micropollutants fate in the environment and biological systems.
Sustainable Green Solvents in Microextraction: A Review of Recent Advancements
March 27th 2024Conventional sample preparation can be time- and resource-consuming, and a green analytical methodology can be a game-changer for scientists, in addition to facilitating selective and sensitive separations.
