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,...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1998-01, Vol.46 (1), p.228-234
Hauptverfasser:	Vergnais, L, Masson, F, Montel, M. C, Berdagué, J. L, Talon, R
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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