Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci
The evaluation of solid-phase microextraction (SPME) for analysis of flavor compounds produced by bacteria has been studied. First, it was necessary to determine the optimal conditions to extract the different volatile compounds in dilute aqueous solutions. For this, the effects of salt, headspace,...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 1998-01, Vol.46 (1), p.228-234 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 234 |
|---|---|
| container_issue | 1 |
| container_start_page | 228 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 46 |
| creator | Vergnais, L Masson, F Montel, M. C Berdagué, J. L Talon, R |
| description | The evaluation of solid-phase microextraction (SPME) for analysis of flavor compounds produced by bacteria has been studied. First, it was necessary to determine the optimal conditions to extract the different volatile compounds in dilute aqueous solutions. For this, the effects of salt, headspace, and liquid samplings and two coating phases [poly(dimethylsiloxane) (PDMS) and poly(acrylate) (PA)] were tested. The addition of salt enhanced SPME absorption of all the compounds. Ethyl ester was better extracted in liquid sampling with PDMS phase, whereas all of the other compounds were better extracted in headspace sampling at 80 °C with PA phase. The SPME technique was applied to the analysis of bacterial metabolites. It has been shown that Staphylococcus xylosus (16) and Staphylococcus carnosus (833) were able to produce esters and to catabolize leucine and that S. carnosus (833) limited the oxidation of free fatty acids. Keywords: SPME; flavor compounds; bacterial metabolites |
| doi_str_mv | 10.1021/jf970562a |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02685534v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1859316679</sourcerecordid><originalsourceid>FETCH-LOGICAL-a502t-c5665fdad45c9eb2a862f1297d02b59aaf9ea874a05e04d3c6f166893ec2477a3</originalsourceid><addsrcrecordid>eNptkU9v0zAYhy0EYmVw4AOAcgAJDoHXTuw4x2raGFIRRdngaL11bJri1p2dTOu3xyFV4cDJkn_P--j9Q8hLCh8oMPpxY-sKuGD4iMwoZ5BzSuVjMoMU5pILekaexbgBAMkreErOKHBeMlbOyPryHt2Afed3mbdZ413X5ss1RpN96XTw5qEPqP_E1odsvkN3iF0c2e_epTqXQNPjKhX2JmbL4NtBmzZbHbKmx_364Lz2WnfPyROLLpoXx_ec3F5d3lxc54uvnz5fzBc5cmB9rrkQ3LbYllzXZsVQCmYpq6sW2IrXiLY2KKsSgRso20ILS4WQdWE0K6sKi3PyfvKu0al96LYYDspjp67nCzX-AROS86K8p4l9N7H74O8GE3u17aI2zuHO-CEqKnldJH1V_9WmncQYjD25KajxCOp0hMS-PmqH1da0_5DT1hPw5ghg1OhswJ3u4oljlHOAKmH5hHWxNw-nGMMvJaqi4upm2SgG32TDrn6oUftq4i16hT9DUt42tE5tSWAwjvt2ylFHtfFDSMeM_-n_NwqXsew</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1859316679</pqid></control><display><type>article</type><title>Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci</title><source>ACS Publications</source><creator>Vergnais, L ; Masson, F ; Montel, M. C ; Berdagué, J. L ; Talon, R</creator><creatorcontrib>Vergnais, L ; Masson, F ; Montel, M. C ; Berdagué, J. L ; Talon, R</creatorcontrib><description>The evaluation of solid-phase microextraction (SPME) for analysis of flavor compounds produced by bacteria has been studied. First, it was necessary to determine the optimal conditions to extract the different volatile compounds in dilute aqueous solutions. For this, the effects of salt, headspace, and liquid samplings and two coating phases [poly(dimethylsiloxane) (PDMS) and poly(acrylate) (PA)] were tested. The addition of salt enhanced SPME absorption of all the compounds. Ethyl ester was better extracted in liquid sampling with PDMS phase, whereas all of the other compounds were better extracted in headspace sampling at 80 °C with PA phase. The SPME technique was applied to the analysis of bacterial metabolites. It has been shown that Staphylococcus xylosus (16) and Staphylococcus carnosus (833) were able to produce esters and to catabolize leucine and that S. carnosus (833) limited the oxidation of free fatty acids. Keywords: SPME; flavor compounds; bacterial metabolites</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf970562a</identifier><identifier>PMID: 10554224</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ANALYTICAL METHODS ; Biological and medical sciences ; Biology of microorganisms of confirmed or potential industrial interest ; Biotechnology ; CHEMICAL COMPOSITION ; COMPOSE DE LA FLAVEUR ; COMPOSE VOLATIL ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; COMPUESTO VOLATIL ; COMPUESTOS DEL SABOR ; CULTIVOS INICIADORES ; CULTURE STARTER ; ENSAYO ; ENVIRONMENTAL FACTORS ; EXTRACCION ; EXTRACTION ; FACTEUR DU MILIEU ; FACTORES AMBIENTALES ; FLAVOUR COMPOUNDS ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; Meat and meat product industries ; METABOLITE ; METABOLITES ; METABOLITOS ; METHODE D'OPTIMISATION ; METODOS DE OPTIMIZACION ; Mission oriented research ; OPTIMIZATION METHODS ; Physiology and metabolism ; SCREENING ; STAPHYLOCOCCUS ; STAPHYLOCOCCUS XYLOSUS ; STAPYLOCOCCUS CARNOSUS ; STARTER CULTURES ; TECHNIQUE ANALYTIQUE ; TECNICAS ANALITICAS ; TESTAGE ; TESTING ; VOLATILE COMPOUNDS</subject><ispartof>Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.228-234</ispartof><rights>Copyright © 1998 American Chemical Society</rights><rights>1998 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a502t-c5665fdad45c9eb2a862f1297d02b59aaf9ea874a05e04d3c6f166893ec2477a3</citedby><cites>FETCH-LOGICAL-a502t-c5665fdad45c9eb2a862f1297d02b59aaf9ea874a05e04d3c6f166893ec2477a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf970562a$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf970562a$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,780,784,885,2763,27074,27922,27923,56736,56786</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2155007$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10554224$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02685534$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Vergnais, L</creatorcontrib><creatorcontrib>Masson, F</creatorcontrib><creatorcontrib>Montel, M. C</creatorcontrib><creatorcontrib>Berdagué, J. L</creatorcontrib><creatorcontrib>Talon, R</creatorcontrib><title>Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The evaluation of solid-phase microextraction (SPME) for analysis of flavor compounds produced by bacteria has been studied. First, it was necessary to determine the optimal conditions to extract the different volatile compounds in dilute aqueous solutions. For this, the effects of salt, headspace, and liquid samplings and two coating phases [poly(dimethylsiloxane) (PDMS) and poly(acrylate) (PA)] were tested. The addition of salt enhanced SPME absorption of all the compounds. Ethyl ester was better extracted in liquid sampling with PDMS phase, whereas all of the other compounds were better extracted in headspace sampling at 80 °C with PA phase. The SPME technique was applied to the analysis of bacterial metabolites. It has been shown that Staphylococcus xylosus (16) and Staphylococcus carnosus (833) were able to produce esters and to catabolize leucine and that S. carnosus (833) limited the oxidation of free fatty acids. Keywords: SPME; flavor compounds; bacterial metabolites</description><subject>ANALYTICAL METHODS</subject><subject>Biological and medical sciences</subject><subject>Biology of microorganisms of confirmed or potential industrial interest</subject><subject>Biotechnology</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPOSE VOLATIL</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>COMPUESTO VOLATIL</subject><subject>COMPUESTOS DEL SABOR</subject><subject>CULTIVOS INICIADORES</subject><subject>CULTURE STARTER</subject><subject>ENSAYO</subject><subject>ENVIRONMENTAL FACTORS</subject><subject>EXTRACCION</subject><subject>EXTRACTION</subject><subject>FACTEUR DU MILIEU</subject><subject>FACTORES AMBIENTALES</subject><subject>FLAVOUR COMPOUNDS</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Meat and meat product industries</subject><subject>METABOLITE</subject><subject>METABOLITES</subject><subject>METABOLITOS</subject><subject>METHODE D'OPTIMISATION</subject><subject>METODOS DE OPTIMIZACION</subject><subject>Mission oriented research</subject><subject>OPTIMIZATION METHODS</subject><subject>Physiology and metabolism</subject><subject>SCREENING</subject><subject>STAPHYLOCOCCUS</subject><subject>STAPHYLOCOCCUS XYLOSUS</subject><subject>STAPYLOCOCCUS CARNOSUS</subject><subject>STARTER CULTURES</subject><subject>TECHNIQUE ANALYTIQUE</subject><subject>TECNICAS ANALITICAS</subject><subject>TESTAGE</subject><subject>TESTING</subject><subject>VOLATILE COMPOUNDS</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNptkU9v0zAYhy0EYmVw4AOAcgAJDoHXTuw4x2raGFIRRdngaL11bJri1p2dTOu3xyFV4cDJkn_P--j9Q8hLCh8oMPpxY-sKuGD4iMwoZ5BzSuVjMoMU5pILekaexbgBAMkreErOKHBeMlbOyPryHt2Afed3mbdZ413X5ss1RpN96XTw5qEPqP_E1odsvkN3iF0c2e_epTqXQNPjKhX2JmbL4NtBmzZbHbKmx_364Lz2WnfPyROLLpoXx_ec3F5d3lxc54uvnz5fzBc5cmB9rrkQ3LbYllzXZsVQCmYpq6sW2IrXiLY2KKsSgRso20ILS4WQdWE0K6sKi3PyfvKu0al96LYYDspjp67nCzX-AROS86K8p4l9N7H74O8GE3u17aI2zuHO-CEqKnldJH1V_9WmncQYjD25KajxCOp0hMS-PmqH1da0_5DT1hPw5ghg1OhswJ3u4oljlHOAKmH5hHWxNw-nGMMvJaqi4upm2SgG32TDrn6oUftq4i16hT9DUt42tE5tSWAwjvt2ylFHtfFDSMeM_-n_NwqXsew</recordid><startdate>19980101</startdate><enddate>19980101</enddate><creator>Vergnais, L</creator><creator>Masson, F</creator><creator>Montel, M. C</creator><creator>Berdagué, J. L</creator><creator>Talon, R</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>19980101</creationdate><title>Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci</title><author>Vergnais, L ; Masson, F ; Montel, M. C ; Berdagué, J. L ; Talon, R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a502t-c5665fdad45c9eb2a862f1297d02b59aaf9ea874a05e04d3c6f166893ec2477a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ANALYTICAL METHODS</topic><topic>Biological and medical sciences</topic><topic>Biology of microorganisms of confirmed or potential industrial interest</topic><topic>Biotechnology</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPOSE VOLATIL</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>COMPUESTO VOLATIL</topic><topic>COMPUESTOS DEL SABOR</topic><topic>CULTIVOS INICIADORES</topic><topic>CULTURE STARTER</topic><topic>ENSAYO</topic><topic>ENVIRONMENTAL FACTORS</topic><topic>EXTRACCION</topic><topic>EXTRACTION</topic><topic>FACTEUR DU MILIEU</topic><topic>FACTORES AMBIENTALES</topic><topic>FLAVOUR COMPOUNDS</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Meat and meat product industries</topic><topic>METABOLITE</topic><topic>METABOLITES</topic><topic>METABOLITOS</topic><topic>METHODE D'OPTIMISATION</topic><topic>METODOS DE OPTIMIZACION</topic><topic>Mission oriented research</topic><topic>OPTIMIZATION METHODS</topic><topic>Physiology and metabolism</topic><topic>SCREENING</topic><topic>STAPHYLOCOCCUS</topic><topic>STAPHYLOCOCCUS XYLOSUS</topic><topic>STAPYLOCOCCUS CARNOSUS</topic><topic>STARTER CULTURES</topic><topic>TECHNIQUE ANALYTIQUE</topic><topic>TECNICAS ANALITICAS</topic><topic>TESTAGE</topic><topic>TESTING</topic><topic>VOLATILE COMPOUNDS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vergnais, L</creatorcontrib><creatorcontrib>Masson, F</creatorcontrib><creatorcontrib>Montel, M. C</creatorcontrib><creatorcontrib>Berdagué, J. L</creatorcontrib><creatorcontrib>Talon, R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vergnais, L</au><au>Masson, F</au><au>Montel, M. C</au><au>Berdagué, J. L</au><au>Talon, R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1998-01-01</date><risdate>1998</risdate><volume>46</volume><issue>1</issue><spage>228</spage><epage>234</epage><pages>228-234</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The evaluation of solid-phase microextraction (SPME) for analysis of flavor compounds produced by bacteria has been studied. First, it was necessary to determine the optimal conditions to extract the different volatile compounds in dilute aqueous solutions. For this, the effects of salt, headspace, and liquid samplings and two coating phases [poly(dimethylsiloxane) (PDMS) and poly(acrylate) (PA)] were tested. The addition of salt enhanced SPME absorption of all the compounds. Ethyl ester was better extracted in liquid sampling with PDMS phase, whereas all of the other compounds were better extracted in headspace sampling at 80 °C with PA phase. The SPME technique was applied to the analysis of bacterial metabolites. It has been shown that Staphylococcus xylosus (16) and Staphylococcus carnosus (833) were able to produce esters and to catabolize leucine and that S. carnosus (833) limited the oxidation of free fatty acids. Keywords: SPME; flavor compounds; bacterial metabolites</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10554224</pmid><doi>10.1021/jf970562a</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.228-234 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02685534v1 |
| source | ACS Publications |
| subjects | ANALYTICAL METHODS Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology CHEMICAL COMPOSITION COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL COMPUESTOS DEL SABOR CULTIVOS INICIADORES CULTURE STARTER ENSAYO ENVIRONMENTAL FACTORS EXTRACCION EXTRACTION FACTEUR DU MILIEU FACTORES AMBIENTALES FLAVOUR COMPOUNDS Food engineering Food industries Fundamental and applied biological sciences. Psychology Life Sciences Meat and meat product industries METABOLITE METABOLITES METABOLITOS METHODE D'OPTIMISATION METODOS DE OPTIMIZACION Mission oriented research OPTIMIZATION METHODS Physiology and metabolism SCREENING STAPHYLOCOCCUS STAPHYLOCOCCUS XYLOSUS STAPYLOCOCCUS CARNOSUS STARTER CULTURES TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS TESTAGE TESTING VOLATILE COMPOUNDS |
| title | Evaluation of Solid-Phase Microextraction for Analysis of Volatile Metabolites Produced by Staphylococci |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-13T23%3A02%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Evaluation%20of%20Solid-Phase%20Microextraction%20for%20Analysis%20of%20Volatile%20Metabolites%20Produced%20by%20Staphylococci&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Vergnais,%20L&rft.date=1998-01-01&rft.volume=46&rft.issue=1&rft.spage=228&rft.epage=234&rft.pages=228-234&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf970562a&rft_dat=%3Cproquest_hal_p%3E1859316679%3C/proquest_hal_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1859316679&rft_id=info:pmid/10554224&rfr_iscdi=true |