Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.
In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextractio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
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WFL Publisher
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14601/ http://psasir.upm.edu.my/id/eprint/14601/1/Evaluation%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20by%20using%20solid%20phase%20microextraction.pdf |
| _version_ | 1848842439566032896 |
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| author | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa |
| author_facet | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa |
| author_sort | Mirhosseini, Hamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextraction (HS-SPME). The peak areas of 13 target orange flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, 1-octanal, decanal, linalool, neral and geranial) composed of more than 98% of total peak area were considered as response variables. Among target volatile flavor compounds, the release behavior of β-pinene and 1-octanol was not detectable during storage. The results indicated that the equilibrium headspace concentration of target aldehyde compounds significantly (p<0.05) decreased during storage depending on the type and concentration of supplementary emulsion component. In most cases, the addition of glycerol or vegetable oil to the basic emulsion formulation showed the retaining effect on the target volatile flavor compounds compared to the control sample. |
| first_indexed | 2025-11-15T07:59:09Z |
| format | Article |
| id | upm-14601 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:59:09Z |
| publishDate | 2010 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-146012015-10-21T02:47:54Z http://psasir.upm.edu.my/id/eprint/14601/ Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextraction (HS-SPME). The peak areas of 13 target orange flavor compounds (i.e. ethyl acetate, α-pinene, ethyl butyrate, β-pinene, 3-carene, myrcene, limonene, γ-terpinene, 1-octanal, decanal, linalool, neral and geranial) composed of more than 98% of total peak area were considered as response variables. Among target volatile flavor compounds, the release behavior of β-pinene and 1-octanol was not detectable during storage. The results indicated that the equilibrium headspace concentration of target aldehyde compounds significantly (p<0.05) decreased during storage depending on the type and concentration of supplementary emulsion component. In most cases, the addition of glycerol or vegetable oil to the basic emulsion formulation showed the retaining effect on the target volatile flavor compounds compared to the control sample. WFL Publisher 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14601/1/Evaluation%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20by%20using%20solid%20phase%20microextraction.pdf Mirhosseini, Hamed and Tan, Chin Ping and Naghshineh, Mahsa (2010) Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. Journal of Food, Agriculture and Environment, 8 (2). pp. 297-303. ISSN 1459-0255; ESSN: 1459-0263 http://world-food.net/products/scientific-journal-jfae/ English |
| spellingShingle | Mirhosseini, Hamed Tan, Chin Ping Naghshineh, Mahsa Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title | Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title_full | Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title_fullStr | Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title_full_unstemmed | Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title_short | Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage. |
| title_sort | evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (spme) during storage. |
| url | http://psasir.upm.edu.my/id/eprint/14601/ http://psasir.upm.edu.my/id/eprint/14601/ http://psasir.upm.edu.my/id/eprint/14601/1/Evaluation%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20by%20using%20solid%20phase%20microextraction.pdf |