Optimization of a Headspace SPME GC–MS Methodology for the Analysis of Processed Almond Beverages

M. Pérez-González, J. J. Gallardo-Chacón, D. Valencia-Flores, V. Ferragut

Research output: Contribution to journalArticleResearchpeer-review

10 Citations (Scopus)

Abstract

© 2014, Springer Science+Business Media New York. Optimization of a headspace–solid phase microextraction (HS-SPME) technique for analyzing the volatile profile of almond beverages was performed. An ultra-high temperature (UHT)-treated almond beverage prepared at the pilot plant was used as a model for this kind of vegetable beverage. For the analysis a 2-mL almond beverage, aliquot was used in the presence of salt (NaCl) at saturation levels. Heating of sample was carried out at 60 °C for 60 min with a stirring rate of 700 rpm using a divinylbenzene (DVB)/Carboxen™ (CAR)/polydimethylsiloxane (PDMS) fibre. The most abundant volatile compounds found were benzaldehyde and hexanal. Most volatiles belong to the aldehyde, ketone and alcohol functional groups. Volatiles derived from thermal treatments such as furans and pyrazines were detected in lesser extent. This technique may be useful to characterize and detect changes in the volatile profile of almond beverages arising from the technological treatments applied in their production.
Original languageEnglish
Pages (from-to)612-623
JournalFood Analytical Methods
Volume8
DOIs
Publication statusPublished - 1 Mar 2015

Keywords

  • Almond beverages
  • Gas chromatography–mass spectrometry (GC-MS)
  • Solid phase microextraction (SPME)
  • Technological treatments
  • Volatile compounds

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