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Response surface optimization of SPME extraction conditions for the analysis of volatile compounds in Brazilian sugar cane spirits by HS‐SPME‐GC–MS
Author(s) -
Zacaroni Lidiany Mendonça,
Sales Priscila Ferreira,
Cardoso Maria das Graças,
Santiago Wilder Douglas,
Nelson David Lee
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.410
Subject(s) - extraction (chemistry) , desorption , response surface methodology , central composite design , chromatography , chemistry , brewing , adsorption , food science , organic chemistry , fermentation
The extraction of volatile compounds from distilled sugarcane spirits was investigated using central composite design associated with response surface methodology. The parameters evaluated were the extraction temperature, extraction time and desorption time. All of the parameters analysed, as well as their interactions, were significant for the process at a 95% confidence level. Although the extraction time and extraction temperature exhibited positive effects, the desorption time showed a negative effect. The second‐order polynomial model was adjusted appropriately for the response surface analysis. The optimized conditions were extraction temperature equal to 45°C, extraction time of 50 min and the desorption time corresponding to 100 s. Copyright © 2017 The Institute of Brewing & Distilling