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YAĞ DOKUSUNDAN UÇUCU BİLEŞENLERİN EKSTRAKSİYONUNDA FARKLI KATI FAZ MİKROEKSTRAKSİYON FİBERLERİNİN KARŞILAŞTIRILMASI

Year 2023, , 422 - 434, 15.04.2023

Zehra Güler , Ahmet Dursun

https://doi.org/10.15237/gida.GD22114

Abstract

Adipoz dokuların (böbrek, kuyruk ve gömlek yağ) tepe boşluğundan uçucu bileşenlerin ekstraksiyonu, farklı adsorbant karboksen/ polidimetilsiloksan, (CAR/PDMS) ya da divinilbenzen/ karboksen/ polidimetilsiloksan (DVB/CAR/PDMS) kaplamalı katı faz mikroekstraksiyon fiberleri ile gerçekleştirilmiştir. DVB/CAR/PDMS ile karşılaştırıldığında CAR/PDMS kaplamalı fiber ile ekstraksiyonda böbrek (53’e 41), kuyruk (51’e 47) ve gömlek (35’e 33) yağlarda daha fazla sayıda uçucu bileşen belirlenmiştir. Aldehitlerin alıkonma indeksinin artması, DVB/CAR/PDMS’e adsorpsiyonu artırmıştır. Bu fiber karboksilik asitler için de etkili bir affinite göstermiştir. Adipoz dokularda, özellikle yağ asidi oksidasyon ürünü aldehitlerin, düşük molekül ağırlıklı hidrokarbonların ve ayrıca daha fazla uçucu bileşenin tanımlanması için CAR/PDMS fiberi önerilebilir. Ayrıca, karboksilli asitler, esterler ve yüksek molekül ağırlıklı aldehitlerin belirlenmesinde ise söz edilen bileşenlere affinitesinin yüksek olması nedeniyle DVB/CAR/PDMS kullanılabilir. Bununla birlikte uçucu bileşenlerin dengeye ulaşma zamanını belirlemek için optimum ekstraksiyon sürelerinin araştırılması gerekli olabilmektedir.

Keywords

Kuyruk yağı aldehitler polidimetilsiloksan linoleik asit

Supporting Institution

Hatay Mustafa Kemal University

Project Number

18M015

References

  • Alonso, A., Vazquez-Araujo, L., Garcia-Martinez, S., Ruiz, J.J., Carbonell-Barrachia, A.A. (2009). Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes. European Food Research and Technology, 230: 315–323. https://doi.org/10.1007/s00217-009-1173-2
  • Balasubramanian, S., Panigrahi, S. (2011). Solid-phase microextraction (SPME) techniques for quality characterization of food products: A Review. Food and Bioprocess Technology, 4: 1-26. https://doi.org/10.1007/s11947-009-0299-3
  • Bas, P., Berthelot, V., Pottier, E., Normand, J. (2007). Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. Meat Science, 77: 678-688. https://doi.org/10.1016/j.meatsci.2007.05.022
  • Body, D.R. (1977). Characterization of bovine rumen liquor isoprenoid hydrocarbons with reference to dietary phytol. Lipids, 12: 204-207. https://doi.org/10.1007/BF02533295
  • Calkins, C.R., Hodgen, J.M. (2007). A fresh look at meat flavor. Meat Science, 77: 63-80. https://doi.org/10.1016/j.meatsci.2007.04.016
  • Cavalli, J-F., Fernandez, X., Lizzani-Cuvelier, L., Loiseau, A-M. (2003). Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of french olive oils. Journal of Agricultural and Food Chemistry, 51: 7709-7716. https://doi.org/10.1021/jf034834n
  • Dursun, A., Güler, Z. (2019). Effects of types of casing with the different materials on volatile compounds (VCs) of sausages (sucuks) during the ripening. Mustafa Kemal University Journal of Agricultural Sciences, 24: 308-3016.
  • Elmore, J.S., Cooper, S.L., Enser, M., Mottram, D.S., Sinclair, L.A., Wilkinson, R.G., Wood, J.D. (2005). Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Science, 69: 233-242. https://doi.org/10.1016/j.meatsci.2004.07.002
  • Elmore, J.S., Erbahadir, M.A., Mottram, D.S. (1997). Comparison of dynamic headspace concentration on tenax with solid phase microextraction for the analysis of aroma volatiles. Journal of Agricultural and Food Chemistry, 45: 2638–2641. https://doi.org/10.1021/jf960835m
  • Elmore, J.S., Mottram, D.S., Hierro, E. (2001). Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork. Journal of Chromatography A, 905: 233–240. https://doi.org/10.1016/s0021-9673(00)00990-0
  • Garcia-Esteban, M., Ansorena, D., Astiasaran, I., Ruiz, J. (2004). Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). Talanta, 64: 458–466. https://doi.org/10.1016/j.talanta.2004.03.007
  • Gianelli, M.P., Flores, M., Toldra, F. (2002). Optimization of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. Journal of the Science of Food and Agriculture, 82: 1703-1717. https://doi.org/10.1002/jsfa.1249
  • Güler, Z. (2007). Changes in salted yoghurt during storage. International Journal of Food Science and Technology, 42: 235-245. https://doi.org/10.1111/j.1365-2621.2006.01505.x
  • Güler, Z. (2014). Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (surk cheese). International Journal of Food Properties, 17: 1379-1392. https://doi.org/10.1080/10942912.2012.697957
  • Güler, Z., Taşdelen, A., Şenol, H., Kerimoğlu, N., Temel, U. (2009). The determination of volatile compounds in set-type yogurts using static headspace gas chromatographic method. The Journal of Food, 34: 137-142.
  • Güler, Z., Tekin, A., Park, Y.W. (2016). Comparison of biochemical changes in kefirs produced from organic and conventional milk at different inoculation rates of kefir grains. Journal of Food Science and Nutrition Therapy, 2: 8-14.
  • Güler, Z., Tekin, A., Dursun, A. (2019). Chemical changes in strained dairy product produced with organic milk by using kefir grains and yogurt culture during refrigerated storage. Academic Food, 17: 306-316. https://doi.org/10.24323/akademik-gida.647693
  • Güler, Z., Dursun, A., Türkmen, D. (2022). Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting. Journal of Food Process Engineering, 45: e13957. https://doi.org/10.1111/jfpe.13957
  • Jelen, H.H., Obuchowska, M., Zawirska-Wojtasiak, R., Wasowicz, E. (2000). Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry, 48: 2360-2367. https://doi.org/10.1021/jf991095v
  • Jiang, Q., Li, C., Yu, Y., Xing, Y., Xiao, D., Zhang, B. (2018). Comparison of fatty acid profile of three adipose tissues in Ningxiang pigs. Animal Nutrition, 4: 256-259. https://doi.org/10.1016/j.aninu.2018.05.006
  • Lorenzo, J.M. (2014). Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME). Meat Science, 96: 179-186. https://doi.org/10.1016/j.meatsci.2013.06.017
  • Mahachi, L.N., Rudman, M., Arnaud, E., Muchenje, V., & Hoffman, L.C. (2020). Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9: Article 1822. https://doi.org/10.3390/foods9121822
  • Marco, A., Navarro, J.L., Flores, M. (2004). Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chemistry, 84: 633-641. https://doi.org/10.1016/S0308-8146(03)00288-7
  • Marsili, R.T. (1999). Comparison of solid-phase microextraction and dynamic headspace methods for the gas chromatographic–mass spectrometric analysis of light-induced lipid oxidation products in milk. Journal of Chromatographic Science, 37: 17-23. https://doi.org/10.1093/chromsci/37.1.17
  • Page, B.D., Lacroix, G. (1993). Application of solid-phase microextraction to the headspace gas chromatographic analysis of halogenated volatiles in selected foods. Journal of Chromatography A, 648: 199–211. https://doi.org/10.1016/0021-9673(93)83303-A
  • Pan, S.X., Ushio, H., Ohshima, T. (2005). Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems. Fisheries Science, 71: 6369-647. https://doi.org/10.1111/j.1444-2906.2005.01010.x
  • Peng, Y.S., Brown, M.A., Wu, J.P., Liu, Z. (2010). Different oilseed supplements alter fatty acid composition of different adipose tissues of adult ewes. Meat Science, 85: 542-549. https://doi.org/10.1016/j.meatsci.2010.03.003
  • Priolo, A., Cornu, A., Prache, S., Krogmann, M., Kondjoyan, N., Micol, D., Berdague, J-L. (2004). Fat volatiles tracers of grass feeding in sheep. Meat Science, 66: 475-481. https://doi.org/10.1016/S0309-1740(03)00136-0
  • Razote, E., Jeon, I., Maghirang, R., & Chobpattana, W. (2002). Dynamic air sampling of volatile organic compounds using solid phase microextraction. Journal of Environmental Science and Health B, 37: 365–378. https://doi.org/10.1081/PFC-120004477
  • Rule, D.C. (1997). Direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-triflouride in methanol. Meat Science, 46: 23-32. 1 https://doi.org/0.1016/s0309-1740(97)00008-9
  • Serrano, E. Beltrán, J. Hernández, F. (2009). Application of multiple headspace-solid-phase microextraction followed by gas chromatography–mass spectrometry to quantitative analysis of tomato aroma components. Journal of Chromatography A, 1216: 127–133. https://doi.org/10.1016/j.chroma.2008.11.026
  • Shingfield, K.J., Wallace, R.J. (2014). Synthesis of conjugated linoleic acid in ruminants and humans. In: Conjugated linoleic acids and conjugated vegetable oils. B. Sels and A. Philippaerts (Eds.). Royal Society of Chemistry, Cambridge, UK. https://doi.org/10.1039/9781782620211-00001
  • Sivadier, G., Ratel, J., Bouvier, F., Engel, E. (2008). Authentication of meat products: Determination of animal feeding by parallel GC-MS analysis of three adipose tissues. Journal of Agricultural and Food Chemistry, 56: 9803-9812. https://doi.org/10.1021/jf801276b
  • Tekin, A., Güler, Z. (2021). The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese. Journal of Central European Agriculture, 22: 19-38. https://doi.org/10.5513/JCEA01/22.1.3051
  • Vasta, V., Ventura, V., Luciano, G., Andronico, V., Pagano, R.I., Scerra, M., Biondi, L., Avondo, M., Priolo, A. (2012). The volatile compounds in lamb fat are affected by the time of grazing. Meat Science, 90: 451-456. https://doi.org/10.1016/j.meatsci.2011.09.006
  • Watkins, P.J., Rose, G., Warner, R.D., Dunshea, F.R., Pethick, D.W. (2012). A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Science, 91: 99-107. https://doi.org/10.1016/j.meatsci.2011.12.004
  • Young, O.A., Berdague, J-L., Viallon, C., Rousset-Akrim, S., Theriez, M. (1997). Fat-borne volatiles and sheepmeat odour. Meat Science, 45: 183-200. https://doi.org/10.1016/S0309-1740(96)00100-3
  • Young, O.A., Lane, G.A., Priolo, A., Fraser, K. (2003). Pastoral and species flavour in lambs raised on pasture, lucerne or maize. Journal of the Science of Food and Agriculture, 83: 93-104. https://doi.org/10.1002/jsfa.1282
  • Yu, A. I., Sun, B. G., Tian, D. T., Qu, W. Y. (2008). Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 110: 233–238. https://doi.org/10.1016/j.foodchem.2008.01.040

COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE

Year 2023, , 422 - 434, 15.04.2023

Zehra Güler , Ahmet Dursun

https://doi.org/10.15237/gida.GD22114

Abstract

The volatile compounds (VCs) in headspace of adipose tissues (perirenal, tail, caul) were extracted by solid-phase microextraction (SPME) fiber coated with carboxen/ polydimethylsiloxane (CAR/PDMS) or divinylbenzene/ carboxen/ polydimethylsloxane (DVB/CAR/PDMS). In extraction with CAR/PDMS coating compared to DVB/CAR/PDMS, more VCs were obtained in perirenal (53 versus 41), tail (51 vs 47) and caul (35 vs 33) fats. Increased retention index for aldehydes increased the adsorption on DVB/CAR/PDMS. This fiber also provided a good yield for carboxylic acids. CAR/PDMS fiber could be recommended for VCs from adipose tissues if the goal is to identify aldehydes, especially fatty acid oxidation products and low molecular weight hydrocarbons, as well as greater number of VCs. However, in case of targeting carboxylic acids, esters, and also high molecular weight aldehydes, DVB/CAR/PDMS could be utilized due to its high affinity for mentioned compounds. Furthermore, the optimum extraction time should be studied to determine the time for VCs to reach equilibrium.

Keywords

Tail fat aldehydes polydimethylsiloxane linoleic acid

Project Number

18M015

References

  • Alonso, A., Vazquez-Araujo, L., Garcia-Martinez, S., Ruiz, J.J., Carbonell-Barrachia, A.A. (2009). Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes. European Food Research and Technology, 230: 315–323. https://doi.org/10.1007/s00217-009-1173-2
  • Balasubramanian, S., Panigrahi, S. (2011). Solid-phase microextraction (SPME) techniques for quality characterization of food products: A Review. Food and Bioprocess Technology, 4: 1-26. https://doi.org/10.1007/s11947-009-0299-3
  • Bas, P., Berthelot, V., Pottier, E., Normand, J. (2007). Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. Meat Science, 77: 678-688. https://doi.org/10.1016/j.meatsci.2007.05.022
  • Body, D.R. (1977). Characterization of bovine rumen liquor isoprenoid hydrocarbons with reference to dietary phytol. Lipids, 12: 204-207. https://doi.org/10.1007/BF02533295
  • Calkins, C.R., Hodgen, J.M. (2007). A fresh look at meat flavor. Meat Science, 77: 63-80. https://doi.org/10.1016/j.meatsci.2007.04.016
  • Cavalli, J-F., Fernandez, X., Lizzani-Cuvelier, L., Loiseau, A-M. (2003). Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of french olive oils. Journal of Agricultural and Food Chemistry, 51: 7709-7716. https://doi.org/10.1021/jf034834n
  • Dursun, A., Güler, Z. (2019). Effects of types of casing with the different materials on volatile compounds (VCs) of sausages (sucuks) during the ripening. Mustafa Kemal University Journal of Agricultural Sciences, 24: 308-3016.
  • Elmore, J.S., Cooper, S.L., Enser, M., Mottram, D.S., Sinclair, L.A., Wilkinson, R.G., Wood, J.D. (2005). Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Science, 69: 233-242. https://doi.org/10.1016/j.meatsci.2004.07.002
  • Elmore, J.S., Erbahadir, M.A., Mottram, D.S. (1997). Comparison of dynamic headspace concentration on tenax with solid phase microextraction for the analysis of aroma volatiles. Journal of Agricultural and Food Chemistry, 45: 2638–2641. https://doi.org/10.1021/jf960835m
  • Elmore, J.S., Mottram, D.S., Hierro, E. (2001). Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork. Journal of Chromatography A, 905: 233–240. https://doi.org/10.1016/s0021-9673(00)00990-0
  • Garcia-Esteban, M., Ansorena, D., Astiasaran, I., Ruiz, J. (2004). Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). Talanta, 64: 458–466. https://doi.org/10.1016/j.talanta.2004.03.007
  • Gianelli, M.P., Flores, M., Toldra, F. (2002). Optimization of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. Journal of the Science of Food and Agriculture, 82: 1703-1717. https://doi.org/10.1002/jsfa.1249
  • Güler, Z. (2007). Changes in salted yoghurt during storage. International Journal of Food Science and Technology, 42: 235-245. https://doi.org/10.1111/j.1365-2621.2006.01505.x
  • Güler, Z. (2014). Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (surk cheese). International Journal of Food Properties, 17: 1379-1392. https://doi.org/10.1080/10942912.2012.697957
  • Güler, Z., Taşdelen, A., Şenol, H., Kerimoğlu, N., Temel, U. (2009). The determination of volatile compounds in set-type yogurts using static headspace gas chromatographic method. The Journal of Food, 34: 137-142.
  • Güler, Z., Tekin, A., Park, Y.W. (2016). Comparison of biochemical changes in kefirs produced from organic and conventional milk at different inoculation rates of kefir grains. Journal of Food Science and Nutrition Therapy, 2: 8-14.
  • Güler, Z., Tekin, A., Dursun, A. (2019). Chemical changes in strained dairy product produced with organic milk by using kefir grains and yogurt culture during refrigerated storage. Academic Food, 17: 306-316. https://doi.org/10.24323/akademik-gida.647693
  • Güler, Z., Dursun, A., Türkmen, D. (2022). Comparison of pistachio (Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in-shell roasting. Journal of Food Process Engineering, 45: e13957. https://doi.org/10.1111/jfpe.13957
  • Jelen, H.H., Obuchowska, M., Zawirska-Wojtasiak, R., Wasowicz, E. (2000). Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry, 48: 2360-2367. https://doi.org/10.1021/jf991095v
  • Jiang, Q., Li, C., Yu, Y., Xing, Y., Xiao, D., Zhang, B. (2018). Comparison of fatty acid profile of three adipose tissues in Ningxiang pigs. Animal Nutrition, 4: 256-259. https://doi.org/10.1016/j.aninu.2018.05.006
  • Lorenzo, J.M. (2014). Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME). Meat Science, 96: 179-186. https://doi.org/10.1016/j.meatsci.2013.06.017
  • Mahachi, L.N., Rudman, M., Arnaud, E., Muchenje, V., & Hoffman, L.C. (2020). Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Foods, 9: Article 1822. https://doi.org/10.3390/foods9121822
  • Marco, A., Navarro, J.L., Flores, M. (2004). Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chemistry, 84: 633-641. https://doi.org/10.1016/S0308-8146(03)00288-7
  • Marsili, R.T. (1999). Comparison of solid-phase microextraction and dynamic headspace methods for the gas chromatographic–mass spectrometric analysis of light-induced lipid oxidation products in milk. Journal of Chromatographic Science, 37: 17-23. https://doi.org/10.1093/chromsci/37.1.17
  • Page, B.D., Lacroix, G. (1993). Application of solid-phase microextraction to the headspace gas chromatographic analysis of halogenated volatiles in selected foods. Journal of Chromatography A, 648: 199–211. https://doi.org/10.1016/0021-9673(93)83303-A
  • Pan, S.X., Ushio, H., Ohshima, T. (2005). Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems. Fisheries Science, 71: 6369-647. https://doi.org/10.1111/j.1444-2906.2005.01010.x
  • Peng, Y.S., Brown, M.A., Wu, J.P., Liu, Z. (2010). Different oilseed supplements alter fatty acid composition of different adipose tissues of adult ewes. Meat Science, 85: 542-549. https://doi.org/10.1016/j.meatsci.2010.03.003
  • Priolo, A., Cornu, A., Prache, S., Krogmann, M., Kondjoyan, N., Micol, D., Berdague, J-L. (2004). Fat volatiles tracers of grass feeding in sheep. Meat Science, 66: 475-481. https://doi.org/10.1016/S0309-1740(03)00136-0
  • Razote, E., Jeon, I., Maghirang, R., & Chobpattana, W. (2002). Dynamic air sampling of volatile organic compounds using solid phase microextraction. Journal of Environmental Science and Health B, 37: 365–378. https://doi.org/10.1081/PFC-120004477
  • Rule, D.C. (1997). Direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-triflouride in methanol. Meat Science, 46: 23-32. 1 https://doi.org/0.1016/s0309-1740(97)00008-9
  • Serrano, E. Beltrán, J. Hernández, F. (2009). Application of multiple headspace-solid-phase microextraction followed by gas chromatography–mass spectrometry to quantitative analysis of tomato aroma components. Journal of Chromatography A, 1216: 127–133. https://doi.org/10.1016/j.chroma.2008.11.026
  • Shingfield, K.J., Wallace, R.J. (2014). Synthesis of conjugated linoleic acid in ruminants and humans. In: Conjugated linoleic acids and conjugated vegetable oils. B. Sels and A. Philippaerts (Eds.). Royal Society of Chemistry, Cambridge, UK. https://doi.org/10.1039/9781782620211-00001
  • Sivadier, G., Ratel, J., Bouvier, F., Engel, E. (2008). Authentication of meat products: Determination of animal feeding by parallel GC-MS analysis of three adipose tissues. Journal of Agricultural and Food Chemistry, 56: 9803-9812. https://doi.org/10.1021/jf801276b
  • Tekin, A., Güler, Z. (2021). The effect of ripening medium (goat skin bag or plastic barrel) on the volatile profile, color parameter and sensory characteristics of Tulum cheese. Journal of Central European Agriculture, 22: 19-38. https://doi.org/10.5513/JCEA01/22.1.3051
  • Vasta, V., Ventura, V., Luciano, G., Andronico, V., Pagano, R.I., Scerra, M., Biondi, L., Avondo, M., Priolo, A. (2012). The volatile compounds in lamb fat are affected by the time of grazing. Meat Science, 90: 451-456. https://doi.org/10.1016/j.meatsci.2011.09.006
  • Watkins, P.J., Rose, G., Warner, R.D., Dunshea, F.R., Pethick, D.W. (2012). A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Science, 91: 99-107. https://doi.org/10.1016/j.meatsci.2011.12.004
  • Young, O.A., Berdague, J-L., Viallon, C., Rousset-Akrim, S., Theriez, M. (1997). Fat-borne volatiles and sheepmeat odour. Meat Science, 45: 183-200. https://doi.org/10.1016/S0309-1740(96)00100-3
  • Young, O.A., Lane, G.A., Priolo, A., Fraser, K. (2003). Pastoral and species flavour in lambs raised on pasture, lucerne or maize. Journal of the Science of Food and Agriculture, 83: 93-104. https://doi.org/10.1002/jsfa.1282
  • Yu, A. I., Sun, B. G., Tian, D. T., Qu, W. Y. (2008). Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 110: 233–238. https://doi.org/10.1016/j.foodchem.2008.01.040
There are 39 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Zehra Güler 0000-0003-1889-9379

Ahmet Dursun 0000-0003-0736-8740

Project Number 18M015
Publication Date April 15, 2023
Published in Issue Year 2023

Cite

APA Güler, Z., & Dursun, A. (2023). COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE. Gıda, 48(2), 422-434. https://doi.org/10.15237/gida.GD22114
AMA Güler Z, Dursun A. COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE. GIDA. April 2023;48(2):422-434. doi:10.15237/gida.GD22114
Chicago Güler, Zehra, and Ahmet Dursun. “COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE”. Gıda 48, no. 2 (April 2023): 422-34. https://doi.org/10.15237/gida.GD22114.
EndNote Güler Z, Dursun A (April 1, 2023) COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE. Gıda 48 2 422–434.
IEEE Z. Güler and A. Dursun, “COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE”, GIDA, vol. 48, no. 2, pp. 422–434, 2023, doi: 10.15237/gida.GD22114.
ISNAD Güler, Zehra - Dursun, Ahmet. “COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE”. Gıda 48/2 (April 2023), 422-434. https://doi.org/10.15237/gida.GD22114.
JAMA Güler Z, Dursun A. COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE. GIDA. 2023;48:422–434.
MLA Güler, Zehra and Ahmet Dursun. “COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE”. Gıda, vol. 48, no. 2, 2023, pp. 422-34, doi:10.15237/gida.GD22114.
Vancouver Güler Z, Dursun A. COMPARISON OF DIFFERENT SOLID PHASE MICROEXTRACTION FIBERS IN EXTRACTION OF VOLATILE COMPOUNDS FROM ADIPOSE TISSUE. GIDA. 2023;48(2):422-34.

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