Food Analytical Methods

, Volume 10, Issue 6, pp 1956–1964 | Cite as

Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology

  • Pelin Salum
  • Zafer Erbay
  • Hasim Kelebek
  • Serkan Selli


The effects of principal extraction conditions on the extraction rates of 10 selected volatile compounds (isoamyl alcohol, ethyl lactate, 2-nonanone, ethyl octanoate, 2-ethyl-1-hexanol, butanoic acid, phenethyl alcohol, phenol, δ-decalactone, and decanoic acid) with the headspace solid-phase microextraction (SPME) method for the analysis of white-brined cheese with two different fibers (CAR/PDMS and DVB/CAR/PDMS) were investigated. Optimum conditions were determined by using response surface methodology (RSM). Results showed that boiling points of volatile compounds significantly affected the effectivity of fibers. CAR/PDMS fiber was more suitable in isolation of the volatile compounds with low boiling point and suggested to be used in the SPME analysis of volatile compounds in white-brined cheese. The optimum condition for CAR/PDMS fiber was found to be as 56.20 °C, 84.92 min, and 549 min−1, for extraction temperature, time, and agitation speed, whereas it was calculated to be as 54.75 °C, 85.60 min, and 250 min−1 for DVB/CAR/PDMS fiber, respectively.


SPME Optimization White-brined cheese Volatile Response surface methodology 



This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no 115O229]. The authors would like to thank the reviewers due to their valuable and constructive comments, which have been utilized to improve the quality of the paper.

Compliance with Ethical Stadards

This article does not contain any studies with human or animal subjects.

Conflict of Interest

Pelin Salum declares that she has no conflict of interest. Zafer Erbay declares that he has no conflict of interest. Hasim Kelebek declares that he has no conflict of interest. Serkan Selli declares that he has no conflict of interest.

Informed Consent

Not applicable.


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Pelin Salum
    • 1
  • Zafer Erbay
    • 2
  • Hasim Kelebek
    • 2
  • Serkan Selli
    • 3
  1. 1.Department of Food Engineering, Institute of Natural and Applied SciencesCukurova UniversityAdanaTurkey
  2. 2.Department of Food Engineering, Faculty of Engineering and Natural SciencesAdana Science and Technology UniversityAdanaTurkey
  3. 3.Department of Food Engineering, Faculty of AgricultureCukurova UniversityAdanaTurkey

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