Next Article in Journal
Hydrogel Polysaccharides of Tamarind and Xanthan to Formulate Hydrodynamically Balanced Matrix Tablets of Famotidine
Next Article in Special Issue
The Use of Headspace Solid-Phase Microextraction (HS-SPME) to Assess the Quality and Stability of Fruit Products: An Example Using Red Mombin Pulp (Spondias purpurea L.)
Previous Article in Journal
Synthesis and Structure of Sulfur Derivatives from 2-Aminobenzimidazole
Previous Article in Special Issue
Microextraction Techniques Coupled to Liquid Chromatography with Mass Spectrometry for the Determination of Organic Micropollutants in Environmental Water Samples
Article Menu

Export Article

Open AccessArticle
Molecules 2014, 19(9), 13894-13908; doi:10.3390/molecules190913894

Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems

Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore
Agilent Technologies, 1 Yishun Avenue 7, 768923, Singapore
Firmenich Asia Pte. Ltd., 10 Tuas West Road, 638377, Singapore
National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, Jiang Su, China
Author to whom correspondence should be addressed.
Received: 16 April 2014 / Revised: 29 July 2014 / Accepted: 11 August 2014 / Published: 4 September 2014
(This article belongs to the Special Issue Microextraction)
View Full-Text   |   Download PDF [1214 KB, uploaded 4 September 2014]   |  


The application of headspace-solid phase microextraction (HS-SPME) has been widely used in various fields as a simple and versatile method, yet challenging in quantification. In order to improve the reproducibility in quantification, a mathematical model with its root in psychological modeling and chemical reactor modeling was developed, describing the kinetic behavior of aroma active compounds extracted by SPME from two different food model systems, i.e., a semi-solid food and a liquid food. The model accounted for both adsorption and release of the analytes from SPME fiber, which occurred simultaneously but were counter-directed. The model had four parameters and their estimated values were found to be more reproducible than the direct measurement of the compounds themselves by instrumental analysis. With the relative standard deviations (RSD) of each parameter less than 5% and root mean square error (RMSE) less than 0.15, the model was proved to be a robust one in estimating the release of a wide range of low molecular weight acetates at three environmental temperatures i.e., 30, 40 and 60 °C. More insights of SPME behavior regarding the small molecule analytes were also obtained through the kinetic parameters and the model itself. View Full-Text
Keywords: flavor release; HS-SPME; mathematical modeling; alcoholic beverages; chewing gum flavor release; HS-SPME; mathematical modeling; alcoholic beverages; chewing gum

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Zhang, J.; Cheong, M.-W.; Yu, B.; Curran, P.; Zhou, W. Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems. Molecules 2014, 19, 13894-13908.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top