Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection
dc.contributor.author | Jabalpurwala, Fatima A. | |
dc.contributor.author | Rouseff, Russell Lee | |
dc.contributor.buuauthor | Gürbüz, Ozan | |
dc.contributor.department | Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. | tr_TR |
dc.contributor.orcid | 0000-0001-7871-1628 | tr_TR |
dc.contributor.scopusid | 8528582100 | tr_TR |
dc.date.accessioned | 2021-12-08T08:23:29Z | |
dc.date.available | 2021-12-08T08:23:29Z | |
dc.date.issued | 2010-05-01 | |
dc.description.abstract | Sulphur volatiles are major factors in the perceived aroma of grapefruit juice, GFJ. The objective of this study was to develop a procedure to concentrate, separate, identify and quantify the major volatile sulphur compounds, VSC's, in grapefruit juices. SPME parameters such as headspace atmosphere, fibre coating, extraction time and temperature were evaluated. High resolution capillary CC using ZB-5, DB-Wax and PLOT columns coupled with pulsed flame photometric detection, PFPD, were employed for separation and detection. Thirteen sulphur volatiles were identified including; hydrogen sulphide, sulphur dioxide, methanethiol, dimethyl sulphide, carbon disulphide, dimethyl disulphide, 2-methyl thiophene, 3-methyl thiophene, methional, dimethyl trisulphide, 3-mercaptohexylacetate, 2,8-epithio-cis-p-menthane and 1-p-menthene-8-thiol. Five additional VSC's were tentatively identified. Canned reconstituted GFJ had more total sulphur volatiles and a greater number than fresh GFJ. Hydrogen sulphide comprised over 80% of total sulphur volatiles in fresh GFJ but only 5% in canned GFJ. | en_US |
dc.description.sponsorship | University of Florida Alumni Fellowship Foundation | en_US |
dc.identifier.citation | Jabalpurwala, F. vd. (2010). "Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection". Food Chemistry, 120(1), 296-303. | en_US |
dc.identifier.endpage | 303 | tr_TR |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.issue | 1 | tr_TR |
dc.identifier.scopus | 2-s2.0-71349084566 | tr_TR |
dc.identifier.startpage | 296 | tr_TR |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2009.09.079 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S030881460901139X | |
dc.identifier.uri | http://hdl.handle.net/11452/23088 | |
dc.identifier.volume | 120 | tr_TR |
dc.identifier.wos | 000273931100042 | tr_TR |
dc.indexed.scopus | Scopus | en_US |
dc.indexed.wos | SCIE | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.collaboration | Yurt dışı | tr_TR |
dc.relation.journal | Food Chemistry | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | tr_TR |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | PFPD | en_US |
dc.subject | SPME | en_US |
dc.subject | Grapefruit | en_US |
dc.subject | VSC | en_US |
dc.subject | Solid-phase microextraction | en_US |
dc.subject | Juice | en_US |
dc.subject | Fresh | en_US |
dc.subject | Quantification | en_US |
dc.subject | Quantitation | en_US |
dc.subject | Orange | en_US |
dc.subject | Wine | en_US |
dc.subject | Chemistry | en_US |
dc.subject | Food science & technology | en_US |
dc.subject | Nutrition & dietetics | en_US |
dc.subject | Citrus x paradisi | en_US |
dc.subject.emtree | 1,4 menthene 8 thiol | en_US |
dc.subject.emtree | 2 methylthiophene | en_US |
dc.subject.emtree | 2,8 epithio 4 methane | en_US |
dc.subject.emtree | 3 mercaptohexylacetate | en_US |
dc.subject.emtree | 3 methylthiophene | en_US |
dc.subject.emtree | Acetic acid derivative | en_US |
dc.subject.emtree | Carbon disulfide | en_US |
dc.subject.emtree | Dimethyl disulphide | en_US |
dc.subject.emtree | Dimethyl sulfide | en_US |
dc.subject.emtree | Dimethyl trisulphide | en_US |
dc.subject.emtree | Hydrogen | en_US |
dc.subject.emtree | Hydrogen sulfide | en_US |
dc.subject.emtree | Methane | en_US |
dc.subject.emtree | Methanethiol | en_US |
dc.subject.emtree | Methional | en_US |
dc.subject.emtree | Nitrogen | en_US |
dc.subject.emtree | Oxygen | en_US |
dc.subject.emtree | Sulfur | en_US |
dc.subject.emtree | Sulfur dioxide | en_US |
dc.subject.emtree | Thiol derivative | en_US |
dc.subject.emtree | Thiophene derivative | en_US |
dc.subject.emtree | Unclassified drug | en_US |
dc.subject.emtree | Volatile agent | en_US |
dc.subject.emtree | Air | en_US |
dc.subject.emtree | Aroma | en_US |
dc.subject.emtree | Article | en_US |
dc.subject.emtree | Capillary gas chromatography | en_US |
dc.subject.emtree | Chemical analysis | en_US |
dc.subject.emtree | Controlled study | en_US |
dc.subject.emtree | Extraction | en_US |
dc.subject.emtree | Flame photometry | en_US |
dc.subject.emtree | Food analysis | en_US |
dc.subject.emtree | Food composition | en_US |
dc.subject.emtree | Grapefruit juice | en_US |
dc.subject.emtree | Separation technique | en_US |
dc.subject.emtree | Solid phase microextraction | en_US |
dc.subject.emtree | Temperature | en_US |
dc.subject.scopus | Linalool; Myrcene; Sabinene | en_US |
dc.subject.wos | Chemistry, applied | en_US |
dc.subject.wos | Food science & technology | en_US |
dc.subject.wos | Nutrition & dietetics | en_US |
dc.title | Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection | en_US |
dc.type | Article | |
dc.wos.quartile | Q1 | en_US |