Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.

Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS-SPME-GC-MS) as well as headspace extraction i...

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount importance in olive breeding programs. We have assessed the volatile fraction by headspace-solid-...

Analysis of Volatile Compounds of Espresso Coffee and Powdered Samples by He-spme-gc/ms

POWDERED SAMPLES BY HE-SPME-GC/MS Catarina Petisca, Adriana Farah, Olívia Pinho, and IMPLVO Ferreira REQUIMTE – Department of Bromatology, Faculty of Pharmacy, University of Porto R. Aníbal Cunha, 164, 4050-047 Porto, Portugal Laboratory of Food and Nutritional Biochemistry, Department of Biochemistry – Chemistry Institute, Federal University of Rio de Janeiro, RJ, Brazil Faculty of Nutrition a...

Volatile Profiles of Honeys Using HS-SPME-GC-MS

PTR-TOF-MS analysis of volatile compounds in olive fruits.

BACKGROUND Volatile compounds of Cellina di Nardò and Ogliarola Barese, two typical Italian olive varieties, have been characterised at different ripening stages. Proton transfer reaction-time-of-flight-mass spectrometry (PTR-TOF-MS) was used for the first time on these fruits with the aim of characterising the volatile profile and, in the case of Ogliarola, the changes which may occur during t...