Thesis - Open Access
Master of Science (MS)
Chemistry and Biochemistry
Brian A. Logue
Sample preparation of target components from food samples is one of the most difficult steps in this type of analysis. Many extraction techniques have been used for this purpose, such as liquid-liquid extraction (LLE), accelerated solvent extraction (ASE), microwave-assisted extraction (MAE), solid-phase extraction (SPE), solid-phase microextraction (SPME), and stir bar sorptive extraction (SBSE). Although each of these techniques works well, they each have a number of disadvantages, including selectivity, relatively high cost, long preparation time, and matrix effects. Ice concentration linked with extractive stirrer (ICECLES) is a promising new sample preparation technique, especially for the extraction of relatively polar compounds, which may prove to have widespread applicability for analytical sample preparation. ICECLES was used to prepare green tea for flavor analysis by gas chromatography-mass spectrometry (GC-MS). ICECLES produce 301 constituents, the vast majority with stronger signal to noise ratios than the 245 components found using SBSE. Therefore, 56 extra constituents were detectable via ICECLES alone, including some very important flavor compounds such as furfural, eugenol, 2-methylpyrazine, phenethyl alcohol, α-terpineol, and 2,6-dimethoxyphenol. Overall, ICECLES sample preparation followed by GC-MS showed higher extraction efficiencies for the vast majority of green tea flavor components, including relatively polar compounds, as compared to SBSE.
Library of Congress Subject Headings
Green tea -- Analysis.
Includes bibliographical references (pages 42-57)
Number of Pages
South Dakota State University
Copyright © 2017 Abdullah Alluhayb
Alluhayb, Abdullah H., "The Analysis of Flavor Compounds in Green Tea Using Ice Concentration Linked with Extractive Stirrer (Icecles)" (2017). Electronic Theses and Dissertations. 1161.