Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine

• Published in: Journal of food science and technology Vol. 56; no. 11; pp. 4834 - 4843
• Main Authors: Dadalı, Ceyda, Elmacı, Yeşim
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.11.2019; Springer Nature B.V
• Subjects: Butyric acid; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Decalactone; Food Science; Glucose; Headspace; Hexanoic acid; Independent variables; Margarine; Nonalactone; Nutrition; Octanoic acid; Optimization; Original; Original Article; Polydimethylsiloxane; Response surface methodology; Silicone resins; Solid phase methods; Solid phases; Temperature; Temperature effects; Volatile compounds; SPME; Response surface methodology; Margarine; Volatile compounds; Optimization
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03945-w

The objective of the study was to develop optimum Headspace-Solid Phase Microextraction (HS-SPME) conditions for determining volatile compounds of margarine. The effects of fiber type, extraction temperature, extraction time on extraction rates of 2,3 butandione, dimethyl disulfide, nonanal, butanoic acid, hexanoic acid, octanoic acid, γ-nonalactone, δ-decalactone, total area and number of volatile compounds were investigated. A response surface methodology was applied using three independent variables such as fiber type, extraction temperature and extraction time. The fiber type, extraction temperature and extraction time were arranged with Box–Behnken design. The results shows that extraction temperature and extraction time affect both total area and number of volatile compounds but fiber type effect total area of volatile compounds. The optimum HS-SPME conditions were determined as 47.54 °C extraction temperature and 33.63 min extraction time using DVB/CAR/PDMS fiber type.