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.
","abstract_html":"<p>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.</p>","abstract_has_math":false,"creators":["Alluhayb, Abdullah H."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - Open Access","degree_discipline":"Chemistry and Biochemistry","degree_department":null,"school":null,"contributors":["Brian A. Logue"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2017,"date_issued":"2017-01-01T08:00:00Z","date_published":"2017-01-01T08:00:00Z","updated_at":"2026-07-24T04:28:43Z","subjects":["Analytical Chemistry"],"languages":["en"],"rights":[],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"https://openprairie.sdstate.edu/etd/1161","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Brian A. Logue"]},{"key":"dc:creator","label":"Author","values":["Alluhayb, Abdullah H."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2017-04-18T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Chemistry and Biochemistry"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis - Open Access"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Analytical Chemistry"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://openprairie.sdstate.edu/etd/1161"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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.
"]},{"key":"dc:title","label":"Title","values":["The Analysis of Flavor Compounds in Green Tea Using Ice Concentration Linked with Extractive Stirrer (Icecles)"]}]}],"canonical_facts":{"dc:contributor":["Brian A. Logue"],"dc:creator":["Alluhayb, Abdullah H."],"dc:date.available":["2017-04-18T07:00:00Z"],"dc:description.abstract":["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.
"],"dc:identifier":["https://openprairie.sdstate.edu/etd/1161"],"dc:language":["en"],"dc:rights":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Analytical Chemistry"],"dc:title":["The Analysis of Flavor Compounds in Green Tea Using Ice Concentration Linked with Extractive Stirrer (Icecles)"],"thesis:degree_discipline":["Chemistry and Biochemistry"],"thesis:degree_level":["Thesis - Open Access"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T04:28:43Z"}