Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds
| Autor: | Ana Rodriguez, Sarah Pastorelli, Sandro Valzacchi, Catherine Simoneau |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Chromatography
Gas Health Toxicology and Mutagenesis Active packaging Toxicology Solid-phase microextraction Hexanal law.invention chemistry.chemical_compound Lipid oxidation law Nuts Flame ionization detector Aroma Aldehydes Chromatography biology Food Packaging Public Health Environmental and Occupational Health Reproducibility of Results General Chemistry biology.organism_classification Food packaging chemistry Chemistry (miscellaneous) Gas chromatography Volatilization Food Science |
| Zdroj: | Food Additives and Contaminants. 23:1236-1241 |
| ISSN: | 0265-203X |
| DOI: | 10.1080/02652030600778744 |
| Popis: | Fatty foods are susceptible to lipid oxidation resulting in deterioration of product quality due to the generation of off-flavours. Hexanal is a good indicator of rancidity. Therefore, a method based on solid-phase microextraction (SPME) coupled to gas chromatograph with flame ionization detection was developed to determine hexanal formation in hazelnuts during storage. Optimum conditions were as follows: carboxen-polydimethylsiloxane 75 microm fibre, extraction time 10 min, equilibrium time 10 min and equilibrium temperature 60 degrees C. The effect of oxygen scavengers on the oxidation process was also evaluated by measuring hexanal formation in hazelnuts stored with/without oxygen absorber sachets. Oxygen scavengers were shown to reduce oxidation; however, analysis of the sachet revealed that other volatile compounds from the headspace were also absorbed. |
| Databáze: | OpenAIRE |
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