Headspace solid-phase microextraction (HS-SPME) was used to investigate the influence of different IR energies on the volatile compounds of milk samples according to Panseri et al., 2011 [30 (link)]. Briefly, 10 mL of milk was put into a 20 mL glass vial equipped with a silicon–polytetrafluoroethylene septum in cap (Supelco, Bellefonte, PA, USA); 100 µL of 4-methyl-2-pentanone solution in water at a concentration of 20 µL mL−1, was used as an internal standard. To avoid matrix alterations, a temperature of 10 °C was selected both for the extraction and equilibration phases. After the sample equilibration time of 1 h, a conditioned (1.5 h at 280 °C) 85 µm carboxen/polydimethylsiloxane (CAR/PDMS) StableFlex fibre (Supelco; Bellefonte, PA, USA) was exposed to the headspace of the sample for extraction (3 h) using a CombiPAL system injector autosampler (CTC Analytics, Zwingen, Switzerland). During the analysis, vials were placed on a cooling plate to keep the temperature constant (CTC Analytics, Zwingen, Switzerland).
Stableflex fibre
Manufactured by Merck Group
Sourced in United States
StableFlex fibre is a laboratory equipment product developed by Merck Group. It is a flexible, high-performance fibre designed for use in various laboratory applications. The core function of StableFlex fibre is to provide a durable, reliable, and versatile material for researchers and scientists in their laboratory work.
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Lab products found in correlation
3 protocols using stableflex fibre
1
Influence of IR Energy on Milk Volatiles
2
Analysis of Table Olives Volatiles
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Table olives were analysed by gas chromatography for volatile organic compounds (VOCs) determination according to Sánchez et al. [27 (link)]. For the analysis, 2 g of sample were crushed and homogenized in a glass vial with 7 mL of NaCl (30% w/v). The aromas of the samples were absorbed with a polydimethylsilane/divinylbenzene (PDMS/DVD) Stable Flex fibre (65 μm Supelco at 40 °C for 30 min. Samples were injected into Agilent DB WAXetr GC-MS model 456-CG triple quadrupole gas chromatograph with a capillary column (60 m × 0.25 mm × 0.25 mm) from Agilent Technologies (Palo Alto, CA, USA). The identification of the VOCs was done on mass spectra matching with the standard NIST 2.0 MS library.
3
Volatile Compounds Analysis of Red Meat
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The volatile compounds investigated in the preset study were se-lected on the basis of their primarily impact on the sensory changes as well as chemical oxidation phenomena occurring during the shelf-life of red meat as already investigated and observed in our previous studies as well (hexanal, 3-hidroxy-2propanone and acetic acid) (Chiesa, Soncin, Biondi, Cattaneo, & Cantoni, 2006; Panseri, Chiesa, Zecconi, Soncini, & De Noni, 2014; Soncin, Chiesa, Cantoni, & Biondi, 2007) . 10 g minced meat samples and 10 μl of internal standard solution (4-methyl-2-pentanone; 20 μg mL-1) were weighed into 20 mL headspace vials and sealed with polytetrafluoroethylene (PTFE)-coated silicone rubber septa (20 mm diameter) (Supelco, Bellefonte, PA, USA). The vials were kept at 7 ± 1 °C for at least 1 h to allow the volatile com-pounds in the headspace above the sample to reach equilibrium. At the end of the sample equilibration time, a conditioned (1.5 h at 280 °C) 85 µm Carboxen/polydimethylsiloxane (CAR/PDMS) StableFlex fibre (Supelco, Bellefonte, PA, USA) was exposed to the headspace of the sample for volatile compounds extraction (90 min at 25 ± 2 °C) by CombiPAL system injector autosampler (CTC Analytics, Zwingen, Switzerland). These conditions have already been reported (Chiesa et al., 2006) .
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