Tags

Type your tag names separated by a space and hit enter

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.
J Food Sci. 2016 Feb; 81(2):C348-58.JF

Abstract

Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Sheibani E
Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.
Duncan SE
Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.
Kuhn DD
Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.
Dietrich AM
Dept. of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Va., U.S.A.
O'Keefe SF
Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A.

MeSH

Camellia sinensisDistillationFlavoring AgentsGas Chromatography-Mass SpectrometryHumansSolid Phase MicroextractionTasteTeaVolatile Organic Compounds

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

26756123

Citation

Sheibani, Ershad, et al. "SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea." Journal of Food Science, vol. 81, no. 2, 2016, pp. C348-58.
Sheibani E, Duncan SE, Kuhn DD, et al. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. J Food Sci. 2016;81(2):C348-58.
Sheibani, E., Duncan, S. E., Kuhn, D. D., Dietrich, A. M., & O'Keefe, S. F. (2016). SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. Journal of Food Science, 81(2), C348-58. https://doi.org/10.1111/1750-3841.13203
Sheibani E, et al. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. J Food Sci. 2016;81(2):C348-58. PubMed PMID: 26756123.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. AU - Sheibani,Ershad, AU - Duncan,Susan E, AU - Kuhn,David D, AU - Dietrich,Andrea M, AU - O'Keefe,Sean F, Y1 - 2016/01/12/ PY - 2015/07/10/received PY - 2015/12/07/accepted PY - 2016/1/13/entrez PY - 2016/1/13/pubmed PY - 2016/10/7/medline KW - GC-MS KW - GC-O KW - SDE KW - SPME KW - oolong tea SP - C348 EP - 58 JF - Journal of food science JO - J Food Sci VL - 81 IS - 2 N2 - Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26756123/SDE_and_SPME_Analysis_of_Flavor_Compounds_in_Jin_Xuan_Oolong_Tea_ DB - PRIME DP - Unbound Medicine ER -