Tags

Type your tag names separated by a space and hit enter

A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef.
Adv Exp Med Biol. 2001; 488:125-32.AE

Abstract

Headspace solid phase microextraction (SPME), using a Carboxen-polydimethylsiloxane fiber, was compared with headspace entrainment on Tenax TA, as a means of examining the aroma constituents of cooked beef. Extracts were analyzed using gas chromatography-mass spectrometry. Headspace entrainment on Tenax extracted higher amounts of most volatiles, particularly low-boiling compounds. However, polar volatiles, such as hydroxyfuranones and hydroxyketones, were present at higher levels in the SPME extracts. Some components were present only in the SPME extracts, including norfuraneol, furaneol, and cyclotene, which are key Maillard reaction intermediates.

Authors+Show Affiliations

Department of Food Science and Technology, The University of Reading, Whiteknights, United Kingdom.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

11548151

Citation

Elmore, J S., et al. "A Comparison of Headspace Entrainment On Tenax With Solid Phase Microextraction for the Analysis of the Aroma Volatiles of Cooked Beef." Advances in Experimental Medicine and Biology, vol. 488, 2001, pp. 125-32.
Elmore JS, Papantoniou E, Mottram DS. A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. Adv Exp Med Biol. 2001;488:125-32.
Elmore, J. S., Papantoniou, E., & Mottram, D. S. (2001). A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. Advances in Experimental Medicine and Biology, 488, 125-32.
Elmore JS, Papantoniou E, Mottram DS. A Comparison of Headspace Entrainment On Tenax With Solid Phase Microextraction for the Analysis of the Aroma Volatiles of Cooked Beef. Adv Exp Med Biol. 2001;488:125-32. PubMed PMID: 11548151.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparison of headspace entrainment on Tenax with solid phase microextraction for the analysis of the aroma volatiles of cooked beef. AU - Elmore,J S, AU - Papantoniou,E, AU - Mottram,D S, PY - 2001/9/8/pubmed PY - 2002/1/29/medline PY - 2001/9/8/entrez SP - 125 EP - 32 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 488 N2 - Headspace solid phase microextraction (SPME), using a Carboxen-polydimethylsiloxane fiber, was compared with headspace entrainment on Tenax TA, as a means of examining the aroma constituents of cooked beef. Extracts were analyzed using gas chromatography-mass spectrometry. Headspace entrainment on Tenax extracted higher amounts of most volatiles, particularly low-boiling compounds. However, polar volatiles, such as hydroxyfuranones and hydroxyketones, were present at higher levels in the SPME extracts. Some components were present only in the SPME extracts, including norfuraneol, furaneol, and cyclotene, which are key Maillard reaction intermediates. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/11548151/A_comparison_of_headspace_entrainment_on_Tenax_with_solid_phase_microextraction_for_the_analysis_of_the_aroma_volatiles_of_cooked_beef_ L2 - https://dx.doi.org/10.1007/978-1-4615-1247-9_10 DB - PRIME DP - Unbound Medicine ER -