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Tomato Day 4 storage 10C

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

Solid-Phase Microextraction (SPME)

Sample details

Title Tomato Day 4 storage 10C

Project Tomato Storage

Date of collection 2017-03-20

Citation MSc Thesis 2017 Artem Trufanov

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 5g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes Yes

Solution The fruit were taken off the scale and blended for 30 s, stopped for 90 s (to allow some initial enzyme activity during this time). After blending part a saturated CaCl2 solution (80g CaCl2 / 100 g water) added to the homogenate enzymes; with proportion 1

Increase headspace sensitivity (“salting out”) No

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 37°C

Headspace equilibrium time 10min

Extraction mode Yes

Extraction time 15min

Extraction temperature 37°C

Desorption time 10min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type Zebron DB5 MSi

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 40°C

GC initial temperature hold time 5min

GC first temperature ramp rate 6°C/min

GC final temperature 260°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

Tomato Day 0

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

Solid-Phase Microextraction (SPME)

Sample details

Title Tomato Day 0

Project Tomato Storage

Date of collection 2017-03-16

Citation MSc Thesis 2017 Artem Trufanov

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 5g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes Yes

Increase headspace sensitivity (“salting out”) Yes

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 37°C

Headspace equilibrium time 10min

Extraction mode Yes

Extraction time 15min

Extraction temperature 37°C

Desorption time 10min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type Zebron DB5 MSi

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 40°C

GC initial temperature hold time 5min

GC first temperature ramp rate 6°C/min

GC final temperature 260°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

Alkane Tomato storage

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

Solid-Phase Microextraction (SPME)

Sample details

Title Alkane Tomato storage

Project Tomato Storage

Date of collection 2017-03-17

Citation MSc Thesis 2017 Artem Trufanov

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 5g

Sample storage before sampling? No

Material state Alkane

Increase headspace sensitivity (“salting out”) {Empty}

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 37°C

Headspace equilibrium time 10min

Extraction mode Yes

Extraction time 15min

Extraction temperature 37°C

Desorption time 10min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type Zebron DB5 MSi

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 40°C

GC initial temperature hold time 5min

GC first temperature ramp rate 6°C/min

GC final temperature 260°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

100% wheat flour

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

0.8g

Solid-Phase Microextraction (SPME)

Sample details

Title 100% wheat flour

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 0.8g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

25% fava flour 75% wheat flour

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

0.8g

Solid-Phase Microextraction (SPME)

Sample details

Title 25% fava flour 75% wheat flour

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 0.8g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

50% fava flour 50% wheat flour

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

0.8g

Solid-Phase Microextraction (SPME)

Sample details

Title 50% fava flour 50% wheat flour

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 0.8g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

75% fava flour 25% wheat flour

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

0.8g

Solid-Phase Microextraction (SPME)

Sample details

Title 75% fava flour 25% wheat flour

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 0.8g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

100% fava flour

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

0.8g

Solid-Phase Microextraction (SPME)

Sample details

Title 100% fava flour

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 0.8g

Sample storage before sampling? No

Material state Chopped

Suppressing enzyme-driven changes No

Increase headspace sensitivity (“salting out”) Yes

Salts Sodium chloride

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

Alkane Cooked Fava wheat flours

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in glass vial

18ml

Solid-Phase Microextraction (SPME)

Sample details

Title Alkane Cooked Fava wheat flours

Project Cooked Fava wheat flours

Date of collection 2021-06-18

Citation MSc Thesis 2021 Alex Gilbert

Collection method Sample in glass vial

Collection volume (of the vial) 18ml

Did not weight No

Mass of object sample 5g

Sample storage before sampling? No

Material state Alkane

Increase headspace sensitivity (“salting out”) {Empty}

Sampling method

Sampling method Solid-Phase Microextraction (SPME)

Robotic automation Yes

What platform? CombiPal

Sorbent type triple phase DVB/Carboxen/PDMS 1 cm
DVB 50 um Carboxen 30 um PDMS 30 um

Sorbent phase thickness 30um

Headspace equilibrium temperature 50°C

Headspace equilibrium time 30min

Extraction mode Yes

Extraction time 20min

Extraction temperature 50°C

Desorption time 20min

Desorption temperature 250°C

Vortex Yes

Vortex speed 500rpm

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 1μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 35°C

GC initial temperature hold time 5min

GC first temperature ramp rate 4°C/min

GC final temperature 320°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 20-280

Data rate 5.2Hz

Ionisation -70eV

Peanuts stored in dark

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Jane Parker

University of Reading, Reading, Berkshire, United Kingdom

Department of Food and Nutritional Sciences

Sample in 250 ml conical flask

250ml

10g

Dynamic headspace

Sample details

Title Peanuts stored in dark

Project Roasted Nuts Storage

Date of collection 2009-08-14

Citation James King Hang So Masters thesis

Collection method Sample in 250 ml conical flask

Collection volume (of the vial) 250ml

Did not weight No

Mass of object sample 10g

Sample storage before sampling? Yes

Sampling method

Sampling method Dynamic headspace

Robotic automation No

Number of sorbents 1

Sorbent type Tenax TA

Sorbent amount 85

Sorbent tubes length for TD 105mm

Sorbent tube sampling volume 240ml

Sorbent tube sampling flow rate 40ml/min

Incubation before sampling No

Sorbent tubes storage after sampling No

Incubation during sampling {Empty}

Dry purge time 10min

Dry purge flow 100ml/min

TDU type Perkin Elmer ATD

Tube desorption stages 1

Desorb temperature 300°C

GC-MS

Column type DB5

Column constant flow 0.9ml/min

Length 30m

Inner diameter 0.25mm

Film thickness 0.25μm

Carrier gas He

Temperature ramps

Number of ramps 1

GC initial temperature 40°C

GC final temperature 250°C

GC final temperature hold time 0 min

Mass Spectrometer detectors Quadrupole MS 5975C (Agilent)

Scan mass range 11-280

Data rate 2.5Hz

Ionisation -70eV