Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk

Solid phase microextraction (SPME) offers a solvent-free and less labour-intensive alternative to traditional flavour isolation techniques. In this instance, SPME was optimised for the extraction of 17 stale flavour volatiles (C3-11,13 methyl ketones and C4-10 saturated aldehydes) from the headspace of full-cream ultrahigh-temperature (UHT)-processed milk. A comparison of relative extraction efficiencies was made using three fibre coatings, three extraction times and three extraction temperatures. Linearity of calibration curves, limits of detection and repeatability (coefficients of variation) were also used in determining the optimum extraction conditions. A 2 cm fibre coating of 50130 gm divinylbenzene/Carboxen/polydimethylsiloxane in conjunction with a 15 min extraction at 40 degrees C were chosen as the final optimum conditions. This method can be used as an objective tool for monitoring the flavour quality of UHT milk during storage. (c) 2005 Society of Chemical Industry.

Thermal stability analysis of organo-silicates, using solid phase microextraction techniques

An analysis of thermal degradation products evolved during the melt processing of organo-layered silicates (OLS) was carried out via the use of a solid phase microextraction (SPME) technique. Two commerical OLSs and one produced in-house were prepared for comparision. The solid phase microextraction technique proved to be a very effective technique for investigating the degradation of the OLS at a specific processing temperature. The results showed that most available OLSs will degrade under typical conditions required for the melt processing of many polymers, including thermoplastic polyurethanes. It is suggested that these degradation products may lead to changes in the structure and properties of the final polymer, particularly in thermoplastic polyurethanes, which seem significantly succeptable to the presence of these products. It is also suggested that many commercially available OLSs are produced in such a way that results in an excess of unbound organic modifier, giving rise to a greater quantity of degradation products. All OLSs where compared and characterised by TGA and GC-MS. (c) 2004 Elsevier B.V. All rights reserved.

Stale flavour volatiles in Australian commercial UHT milk during storage

Methyl ketones, aldehydes and free saturated fatty acids were measured in the headspace of samples of two indirectly processed and two directly processed Australian commercial UHT milks during room temperature storage for 16 weeks. The analytes were isolated using headspace solid phase microextraction and analysed by gas chromatography coupled with flame ionisation detection. All methyl ketones and aldehydes increased during storage, With free saturated fatty acids exhibiting little change. On average, the total methyl ketone and aldehyde concentrations in the indirectly processed UHT milks were higher than those in the directly processed samples. A strong correlation was found between the concentration of methyl ketones and various heat indices (furosine, lactulose and undenatured whey proteins) in the milk samples.