Details
| Original language | English |
|---|---|
| Pages (from-to) | 739-746 |
| Number of pages | 8 |
| Journal | European Food Research and Technology |
| Volume | 237 |
| Issue number | 5 |
| Publication status | Published - Nov 2013 |
Abstract
A rapid, single-step method for the analysis of volatile flavours based on the extraction using the medium-chain triglyceride (MCT) Tegosoft CT and subsequent thermal desorption gas chromatography was developed. The MCT was spiked with a mixture of volatile compounds to validate the protocol. Thermal desorption was complete over a dynamic range of more than three orders of magnitude (except γ-dodecalactone) and linear for all constituents of the volatile mixture. The respective limits of detection and quantification were in the range between 12 and 28 mg L-1 MCT for γ-dodecalactone and 39 and 95 mg L-1 for isoamyl acetate. The applicability of the method was evaluated with aqueous and lipid-containing matrices which were spiked with a known amount of the volatile mixture and extracted subsequently using MCT. A complete recovery of non-polar, medium recovery of semi-polar and zero recovery of the most polar compound (maltol) showed the potential and limits of the protocol. The kinetics of volatile formation during the cultivation of the basidiomycete Fomitopsis rosea grown in a lipid-enriched medium were monitored.
Keywords
- Bioprocess monitoring, Oil-based extraction, TDS-GC, Volatile analysis
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Chemistry(all)
- General Chemistry
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: European Food Research and Technology, Vol. 237, No. 5, 11.2013, p. 739-746.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Rapid analysis of volatiles in fat-containing matrices for monitoring bioprocesses
AU - Schimanski, Silke
AU - Krings, Ulrich
AU - Berger, Ralf G.
N1 - Funding information: Acknowledgments Financial support from the Bundesministerium für Wirtschaft und Industrie (BMWI) via Allianz Industrie Forschung (AiF) (299 ZN) and Forschungskreis der Ernährungsindustrie e.V. (FEI) Bonn is gratefully acknowledged.
PY - 2013/11
Y1 - 2013/11
N2 - A rapid, single-step method for the analysis of volatile flavours based on the extraction using the medium-chain triglyceride (MCT) Tegosoft CT and subsequent thermal desorption gas chromatography was developed. The MCT was spiked with a mixture of volatile compounds to validate the protocol. Thermal desorption was complete over a dynamic range of more than three orders of magnitude (except γ-dodecalactone) and linear for all constituents of the volatile mixture. The respective limits of detection and quantification were in the range between 12 and 28 mg L-1 MCT for γ-dodecalactone and 39 and 95 mg L-1 for isoamyl acetate. The applicability of the method was evaluated with aqueous and lipid-containing matrices which were spiked with a known amount of the volatile mixture and extracted subsequently using MCT. A complete recovery of non-polar, medium recovery of semi-polar and zero recovery of the most polar compound (maltol) showed the potential and limits of the protocol. The kinetics of volatile formation during the cultivation of the basidiomycete Fomitopsis rosea grown in a lipid-enriched medium were monitored.
AB - A rapid, single-step method for the analysis of volatile flavours based on the extraction using the medium-chain triglyceride (MCT) Tegosoft CT and subsequent thermal desorption gas chromatography was developed. The MCT was spiked with a mixture of volatile compounds to validate the protocol. Thermal desorption was complete over a dynamic range of more than three orders of magnitude (except γ-dodecalactone) and linear for all constituents of the volatile mixture. The respective limits of detection and quantification were in the range between 12 and 28 mg L-1 MCT for γ-dodecalactone and 39 and 95 mg L-1 for isoamyl acetate. The applicability of the method was evaluated with aqueous and lipid-containing matrices which were spiked with a known amount of the volatile mixture and extracted subsequently using MCT. A complete recovery of non-polar, medium recovery of semi-polar and zero recovery of the most polar compound (maltol) showed the potential and limits of the protocol. The kinetics of volatile formation during the cultivation of the basidiomycete Fomitopsis rosea grown in a lipid-enriched medium were monitored.
KW - Bioprocess monitoring
KW - Oil-based extraction
KW - TDS-GC
KW - Volatile analysis
UR - http://www.scopus.com/inward/record.url?scp=84899412686&partnerID=8YFLogxK
U2 - 10.1007/s00217-013-2047-1
DO - 10.1007/s00217-013-2047-1
M3 - Article
AN - SCOPUS:84899412686
VL - 237
SP - 739
EP - 746
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5
ER -