Allergenic Fragrances Analysis in Brazilian Perfumes by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Detector (HS-SPME-GC-MS)

Analysis of the volatile components of five Turkish Rhododendron species by headspace solid-phase microextraction and GC-MS (HS-SPME-GC-MS).

Volatile constituents of various solvent extracts (n-hexane, CH2Cl2, H2O) of 15 different organs (leaves, flowers, fruits) of five Rhododendron species (Ericaceae) growing in Turkey were trapped with headspace solid-phase microextraction (HS-SPME) technique and analyzed by GC-MS. A total of 200 compounds were detected and identified from organic extracts, while the water extracts contained only...

Identification of Honey Volatile Components by Solid Phase Microextraction (spme) and Gas Chromatography/mass Spectrometry (gc/ms)

Volatile compounds in honey samples of different botanical origins were investigated. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC/MS) revealed a total of 86 compounds in the headspace of 4 types of honey – multifloral, heather, buckwheat and lime-honeydew. The chemical composition of the headspace was very diverse, owing to the presence of compounds from diff...

Characterization of Human Skin Emanations by Solid Phase Microextraction (SPME) Extraction of Volatiles and Subsequent Analysis by Gas Chromatography-Mass Spectrometry (GC-MS) by

Determination of oxadiazon residues by headspace solid-phase microextraction and gas chromatography-mass spectrometry.

A method for the determination of trace amounts of the herbicide oxadiazon was developed using headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS) and selected ion monitoring. It was applied to determine oxadiazon in ground water, agricultural soil, must, wine and human urine samples. To determine oxadiazon in liquid samples, a response surface methodol...

Headspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads.

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase micro...